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Parmesan-crumbed artichokes with basil aioli
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Crispy golden bites, perfect with prosecco.
Ingredients:
  • 2 x 170g jars marinated artichoke hearts, drained
  • 75g (1/2 cup) plain flour
  • 2 eggs, lightly whisked
  • 55g (3/4 cup) fresh breadcrumbs
  • 25g (1/3 cup) finely grated parmesan
  • 125g (1/2 cup) good quality aioli
  • 165.00 ml firmly packed fresh basil leaves
  • Vegetable oil, for deep-frying
Instructions:
  • Place a sheet of baking paper on a baking tray. Lightly absorb any excess moisture from the artichokes using a paper towel.
  • Start by laying out the flour on a plate. Next, place the egg in a shallow bowl. In another shallow bowl, mix together breadcrumbs and parmesan. Coat one artichoke in the flour, then dip it in the egg followed by the breadcrumb mixture, pressing down to ensure an even coating. Transfer the coated artichoke to a prepared tray. Repeat this process with the rest of the artichokes. Chill in the fridge for an hour until firm. Enjoy!
  • Blend together the aioli and 1/2 cup of fresh basil leaves in a blender until creamy and fully mixed.
  • Heat oil in a large, deep saucepan until it reaches a depth of 12cm and a temperature of 180C. Deep-fry the artichokes in 3 batches for 1 1/2 minutes or until crisp and golden. Drain on a paper towel-lined plate.
  • Deep-fry basil leaves a few at a time until crisp, about 10 seconds each. Drain on paper towel and repeat with remaining leaves.
  • Place the artichokes on a platter, garnish with the crispy basil leaves, and serve with the flavorful basil aioli.

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