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{volume 6}  
Crispy Artichokes
New York City
Chef Glenn Harris
Adapted by StarChefs

Yield: 4 servings


4 large globe artichokes
1/2 cup toasted unsalted pistachios
2-3 cloves garlic, peeled
3 egg yolks
1/8 cup lemon juice
3 cups olive oil
Salt and pepper to taste
Oil for frying
Frisée salad
Small piece of parmigiano reggiano

Trim off the top of the artichoke leaves. Cut the artichokes into eighths. Remove and discard the fuzzy choke and set aside the artichoke pieces in water with lemon juice.

For the aioli, put the pistachios, garlic and egg yolk into a food processor. While the machine is running, add 1/2 of the oil slowly, then the lemon juice. Add the rest of the oil. Season to taste with salt and pepper.

Heat 3 inches of oil in a pan to 325° F. Remove artichokes from water, pat dry and place in the oil. Fry until artichokes are dark golden brown and leaves are crispy. Remove from oil and lay out on paper towels.

To serve place frisée on a plate. Place 2 Tablespoons of aioli in the center of the plate with eight artichoke pieces around. Shave parmigiano reggiano over the salad.

Aphrodisiacs Archives:
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