This recipe is adapted from a dish that was wildly popular
at Gordon restaurant in Chicago, IL.
1 cup
all-purpose flour
1 teaspoon baking powder
1/8 teaspoon each salt and pepper
1 cup whole milk
1 large egg
12 frozen artichoke hearts, thawed, halved, patted dry
Oil for deep-frying
Orange aioli dipping sauce* see recipe
In a small
mixing bowl combine the flour, baking powder, salt,
pepper.
In another bowl, combine the milk and egg. Combine the
wet ingredients with the dry. Do not overmix. Let the
batter sit for about 20 minutes.
Oil for deep-frying should be 375 º F. Dip each
artichoke heart in the batter and then in the hot oil.
Fry until golden brown. Drain on paper towels. Serve
with the orange aioli dipping sauce.
Orange
Aioli Sauce
2 cups mayonnaise
3 garlic cloves, minced or crushed
2 tablespoons extra-virgin olive oil
1 tablespoons orange juice
Orange zest
Combine
thoroughly all the ingredients except the zest. To serve,
put the aioli sauce in ramekins, sprinkle the zest on
top.
