2 cups frozen artichoke hearts, defrosted and blotted dry
1 cup flour, seasoned with salt & pepper
2 eggs, beaten,
olive oil for frying, about 3 tablespoons
salt to taste
Heat the oil in a medium frying pan. Toss the artichoke hearts in the flour, shake off excess, dip in egg. Add dipped hearts to the hot oil. Saute until golden on each side. Lift out to a paper-towel-lined dish. Repeat with the all the artichokes. Sprinkle salt on finished artichoke hearts.
For the Aioli:
½ cup mayo
2 garlic cloves, minced
juice of 1 large lemon
1 tablespoon prepared horseradish (optional)
Mix together all the aioli ingredients. Serve as a condiment to fried artichoke hearts.