Breaded Artichokes with Lemon Aioli

November/December 2006

  • 1 cup all-purpose flour
  • 3 eggs
  • 1 cup half-and-half creamer
  • Seasoned bread crumbs (recipe follows)
  • Two 16-ounce cans of marinated artichokes

Cut artichokes in half; toss in flour. Pat off excess flour. Mix in egg wash, then toss in bread crumbs. At this point, artichokes can be pan-fried or deep-fried.

Seasoned Bread Crumbs

  • 3 cups bread crumbs
  • 1 cup parmesan cheese
  • ½ cup chopped parsley
  • 1 teaspoon crushed red pepper
  • Salt and pepper to taste

Lemon Aioli

  • 3 large egg yolks
  • 1 cup olive oil (or vegetable oil of choice)
  • 1 teaspoon lemon juice
  • ½ teaspoon cold water
  • ½ teaspoon chopped garlic

Combine all ingredients in blender. Mix until thick.

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