Fried Artichoke Hearts With Garlic Dill Aioli

These vegan, fried artichoke hearts have the perfect crunch, but are still tender on the inside. The star of the dish is still the artichoke and its saltiness is accentuated with this tangy topping.

FRIED ARTICHOKE HEARTS WITH GARLIC DILL AIOLI [VEGAN, GLUTEN-FREE]

INGREDIENTS

TO MAKE THE GARLIC DILL AIOLI:

• 1/2 cup vegan mayonnaise
• 1/2 lemon, juiced
• 3 cloves garlic, finely minced
• 1/4 teaspoon dill, minced (ground dill will work as well)
• 1 tablespoon water

TO MAKE THE FRIED ARTICHOKE HEARTS:

• Vegetable oil, for frying
• 1 – 14-ounce can of whole artichoke hearts, cut in half or quarters
• 1/2 cup gluten-free bread crumbs
• 1/2 cup vegan parmesan shreds 
• 1/2 cup unsweetened, unflavored almond milk
• 1/2 cup gluten-free flour
• 2 tablespoons cornstarch
• 1/4 teaspoons pink Himalayan salt
• 1/4 teaspoon black pepper

TO MAKE THE OPTIONAL GARNISH:

• Minced dill
• Vegan grated parmesan cheese

PREPARATION

TO MAKE THE GARLIC DILL AIOLI:

1. In a small bowl, mix all the ingredients
2. Cover and place in the refrigerator until ready to be used.

TO MAKE THE FRIED ARTICHOKE HEARTS:

1. Drain artichoke hearts of any liquid and set up your dredging station.
2. In one bowl, add almond milk.
3. In another bowl, add flow and cornstarch. Mix to combine.
4. In a third bowl, add shredded parmesan, bread crumbs, and salt, and pepper. Mix to combine.
5. Begin coating your artichoke hearts by first placing in the flour mixture, then the almond milk, then the bread crumb mixture.
6. When all artichoke hearts are fully coated, fry on medium heat or 375°F until golden brown and crispy (4-6 minutes).
7. Garnish with grated parmesan and a sprinkle of dill
8. Serve hot with garlic dill aioli.

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