Roman Fried Artichokes
Ingredients
- 3 large egg yolks
- 1 teaspoon finely grated lemon zest
- 1/4 cup plus 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons fine sea salt
- 1 1/2 cups extra-virgin olive oil
- 12 small salt-packed anchovy fillets, rinsed and minced (1 tablespoon)
- 24 baby artichokes (about 3 pounds)
- Canola oil, for frying
- Maldon sea salt
- Lemon wedges, for serving
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