New York City
Chef Glenn Harris
Adapted by StarChefs
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
Small piece of parmigiano reggiano
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.