Crispy Artichokes with Tomato-Caper Aioli
Crispy Artichokes with Tomato-Caper Aioli
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Ingredients
| ⅓ |
cup CO-OP GOLD Mayonnaise | |
| ¼ |
cup sundried tomatoes in oil, very finely chopped | |
| ¼ |
teaspoon garlic powder | |
| ¼ |
teaspoon onion powder | |
| ⅛ |
teaspoon salt | |
| ½ |
teaspoon honey | |
| ½ |
teaspoon paprika | |
| 1 | teaspoon capers, finely chopped | |
| ½ |
teaspoon caper juice | |
| 2 | 6-ounce (170 millilitres) jars artichoke hearts | |
| 2 | teaspoons cornstarch | |
| 2 | tablespoons vegetable or canola oil | |
| 1 | tablespoon butter | |
| 1½ |
tablespoons CO-OP MARKET TOWN Parmesan Cheese | |
| 15 | basil leaves, torn |
Directions
Serves: 4 as a snack
Prep Time: 10 minutes
Cook Time: 10 minutes
In a mixing bowl, whisk mayonnaise, tomatoes, garlic powder, onion powder, salt, honey, paprika, capers and caper juice well and pour aioli into a jar or ramekin. Set aside.
Drain artichokes and remove any excess liquid with paper towel. In a medium bowl, coat artichokes with cornstarch.
Heat oil in large frying pan on high until it shimmers. Carefully add artichokes, making sure not to overcrowd the pan to ensure artichokes crisp. Cook for about two to four minutes until golden brown on one side. Flip and add butter, allowing it to foam up. Cook artichokes until all sides are golden and crispy, moving to a paper towel to absorb excess oil.
Transfer the artichokes to a plate, laying them flat. Grate Parmesan cheese over the artichokes with a fine grater and top with torn basil leaves. Serve with aioli.