Ingredients
4 artichokes
Grape seed oil
Flour
Bourbon Smoked Salt and Bourbon Smoked Pepper
3 egg yolks
1 c olive oil
1 clove garlic
3 lemons
In a food processors, slowly process the egg yolks, garlic, and 1 TBS of lemon juice until combined. Allow this mixture to thicken. Slowly add olive oil as it becomes thicker. Set aside.
Tear off the hard outer leaves of the artichokes, and cut the rough ends off the inner leaves. Cut the artichokes in lengthwise into fourths. With a spoon or knife, take out the hairy inside of the artichokes. In a large bowl of water, squeeze the remaining lemon juice into the bowl and add the quarters.
Fill a separate bowl with flour, 11/2 TBS Bourbon Smoked Pepper, and 2 TBS Bourbon Smoked Salt. Heat a sauce pan with 3 inches of grape seed oil to 325. Take each quarter out of the water, pat it dry with a towel, cover it in the flour mixture, and place it in the hot oil. Work in batches of 3-4, and fry the artichokes for about 3-4 minutes. Remove the artichokes from the oil, and let them drain throughly. Serve with the garlic aioli
Ingredients
4 artichokes
Grape seed oil
Flour
Bourbon Smoked Salt and Bourbon Smoked Pepper
3 egg yolks
1 c olive oil
1 clove garlic
3 lemons
In a food processors, slowly process the egg yolks, garlic, and 1 TBS of lemon juice until combined. Allow this mixture to thicken. Slowly add olive oil as it becomes thicker. Set aside.
Tear off the hard outer leaves of the artichokes, and cut the rough ends off the inner leaves. Cut the artichokes in lengthwise into fourths. With a spoon or knife, take out the hairy inside of the artichokes. In a large bowl of water, squeeze the remaining lemon juice into the bowl and add the quarters.
Fill a separate bowl with flour, 11/2 TBS Bourbon Smoked Pepper, and 2 TBS Bourbon Smoked Salt. Heat a sauce pan with 3 inches of grape seed oil to 325. Take each quarter out of the water, pat it dry with a towel, cover it in the flour mixture, and place it in the hot oil. Work in batches of 3-4, and fry the artichokes for about 3-4 minutes. Remove the artichokes from the oil, and let them drain throughly. Serve with the garlic aioli
