Alcachofas Fritas con Aioli de Limón y Culantro (Fried Artichokes with Lemon and Culantro Aioli)

Yields 4 servings


For the artichokes:
4 artichokes, quartered (you can also use high-quality artichokes packed in olive oil)
2 cups all-purpose flour

2 cups semolina flour
1 cup cornmeal
2 cups water
Sea salt, to taste

For the lemon-culantro aioli:
3 egg yolks
3¾ cups canola oil
1/3 cup lemon juice
2 tablespoons finely chopped culantro
Note: Culantro is an herb popular in Puerto Rican cooking. If not available, substitute with cilantro.


For the artichokes:

Combine the flour, semolina and cornmeal. Dip the artichokes in water and then dredge them in the flour mixture. Shake off excess flour. Deep fry the artichokes at 350°F, until golden and crunchy. Drain on paper towels, and sprinkle with a bit of sea salt. Serve with lemon-culantro aioli.
For the aioli:

Place the egg yolks in the bowl of a food processor, and slowly add the oil while blending. As the mixture thickens, add a bit of lemon juice. Add culantro and salt to taste.

Recipe courtesy of Sra. Martinez Restaurant



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