Ingredients
14oz. can Artichokes packed in water (8 – 10 count)
2/3 cups Panko
1/3 cup Flour
1 Egg
1 Tbsp. Herbs de Provence
2 Tbsp. Shredded Parmesan
1/4 tsp. Salt
1/4 tsp. Pepper
24 – 48 oz. Canola Oil
Aioli:
1 Tbsp. Mayonnaise
2 Tbsp. Lemon Juice
1 Tbsp. Capers
1/4 tsp. Salt
1/4 tsp. Pepper
1/4 tsp. Sugar
1/2 tsp. Dijon
❃❃Makes 16 – 40❃❃
Preparation
Heat oil to 350. If using a large cast iron skillet, the oil needed will be almost the entire 48 oz. but if using a smaller Dutch oven or other heavy bottomed pot the oil needed will be less. Oil level should be around 2 – 3 inches deep.
Cut artichokes in halves or quarters depending on size. Line a baking sheet with paper bags or paper towels.
Aioli
Chop capers and mix all ingredients together. Set aside in a serving bowl.
Artichokes
Make a dredging station with flour in one bowl or on a plate, whisk egg with a teaspoon of water in a second bowl and then mix together panko, Herbs de Provence, salt, pepper and parmesan in a third bowl or on a second plate.
Coat each artichoke in flour, then coat in egg mixture and then heavily coat in the panko mixture. Set aside until all artichokes are breaded.
Once oil reaches temperature drop 4 – 5 artichokes in oil at a time and cook until browned and crispy. Remove and drain on the paper bags or paper towels.
Assemble
Transfer drained artichokes to a serving plate and add bowl of Aioli dipping sauce.