Fried Artichokes with Pesto Aioli

20

Minutes Prep Time

10

Minutes Cook Time

4

Servings

Vegetable lovers will scoop these Fried Artichokes with Pesto Aioli up in a hurry. We think they’ll even tempt those who aren’t so crazy about veggies. So be sure to cook up plenty.

INGREDIENTS

ARTICHOKES

1 can Alessi Quartered Artichoke Hearts, drained
½ cup Vigo Pure Olive Oil
1 cup all-purpose flour
2 eggs, beaten
1 cup Vigo Italian Seasoned Breadcrumbs

Pesto Aioli

3 tablespoons mayonnaise
1 tablespoon Alessi Pesto
1 teaspoon fresh lemon juice

INSTRUCTIONS

Whisk all Pesto Aioli ingredients together in a small bowl.
Cover and refrigerate until ready to serve.
Place drained artichokes on paper towel and pat dry to remove extra moisture.
Pour enough olive oil to completely cover bottom of a large frying pan and heat on medium-high.
Place the flour, eggs and breadcrumbs into three separate shallow dishes. Dredge artichoke hearts in the flour, then the eggs, and then the breadcrumbs.
Fry the breaded artichoke hearts in batches until golden brown on both sides. Add more olive oil to the pan as needed.
Drain fried artichoke hearts on paper towel and serve immediately with Pesto Aioli.