Chef notes
This is a dish we added to the American Bar menu a few months ago and it's been a huge favorite. The parsley aioli is incredible, addictive and so easy to make.
Technique tip: Make sure to have a thermometer for reading temp on frying oil.
Swap option: Instead of frying, you can roast the veggies.
Ingredients
- 6 cloves garlic, finely grated
- 4 teaspoons freshly squeezed lemon juice
- salt and freshly ground black pepper
- 4 eggs
- 4 egg yolks
- 2½ cups grapeseed oil
- 1/2 cup olive oil
- 1/3 bunch parsley leaves
- canola oil, for frying
- sage and parsley leaves
- 1/2 pound fingerling potatoes, blanched in salt water, cut in half
- 1 (2-pound) bag frozen artichokes, thawed and drained
- sea salt
- lemon wedges
Preparation
For the parsley aioli:
1.Combine garlic, lemon juice, salt and pepper in a blender; let sit for a minute.
2.Add eggs and yolks and blend until combined.
3.With the blender running, slowly add the grapeseed oil in a thin, steady stream and then the olive oil.
4.Then add the parsley and blend until incorporated. Taste for salt and acid.
For the crispy artichokes and potatoes:
1.Fill a large pot with canola oil and turn heat on high. Wait for oil to reach 325 F to 350 F (use a thermometer).
2.First fry the fresh herbs, remove once crispy, should be about 30 seconds or less. Place in lined bowl.
3.Place both fingerling potatoes and artichokes in fryer for about 2 minutes or until golden brown.
4.Remove potatoes and artichokes from oil, drain and place in a lined mixing bowl. Season with salt.
To serve:
Place on serving platter or bowl with a side of aioli and lemon wedges.