This easy-to-eat appetizer borrows from Roman-style fried artichokes and adds Asian flavors. They're a snap to whip up.
Sunset JANUARY 2012
1. Heat oil in a medium pot over medium heat until it reaches 350° on a deep-fry thermometer; when oil is hot, reduce heat to low. Mix mayonnaise and sesame oil; set aside.
2. Use a paring knife to shave stem ends of the artichoke to a point like a pencil. Remove all outer green and tough leaves until you reach the yellowish core. Cut each artichoke in half and put in a bowl of ice water. Squeeze lemon quarters into water and drop in peels.
3. Drain artichoke pieces and blot dry with a towel. Working in 2 batches, cook artichokes until browned and crispy, about 8 minutes. Use a slotted spoon to transfer to a paper towel to drain. Sprinkle with sesame seeds and salt to taste. Serve with mayo.
Note: Nutritional analysis is per serving.
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