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Ingredients

• Juice of 1 lemon
• 2 lb. baby artichokes
• 3 quarts canola oil
• 1 cup all-purpose flour
• 5 eggs, beaten
• 2 cups panko bread crumbs
• 1/2 cup grated Parmigiano-Reggiano cheese,
  ; plus more for garnish
• 2 Tbs. chopped fresh flat-leaf parsley
• 1 tsp. salt, plus more, to taste
• Freshly ground pepper, to taste
• Lemon-garlic aioli for serving (optional)
  ; (see related recipe at left)

Description

Dropping The Cut Artichokes Into A Bowl Of Lemon Water Helps Prevent Them From Discoloring. Serve These Fritters Alongside Our Roasted Pork Loin With Morel Sauce (see Related Recipe At Left).

Williams-Sonoma