This recipe will transport you to the streets of Rome, where artichokes dominate menus and their tender hearts are fried to perfection. The only thing that makes them better is the pea pesto aioli paired with them for dipping.
In the bowl of a food processor, add the soft herbs and 2 tablespoons of olive oil and purée until the herbs are finely chopped. If the herbs become too dry, add a little more olive oil as needed. Next add the peas and purée until well combined with the herbs. Season with salt and pepper to taste, and then fold into the aioli or mayonnaise. Refrigerate the pea pesto aioli under ready to serve.
Add enough olive oil to cover the bottom of a medium-sized saute pan and heat to medium-high. Remove the artichoke heart-wedges from the lemon water and pat dry very well. Add the artichokes to the oil and fry until crisp and golden brown, about 3-4 minutes per side. When there is 1 minute of frying remaining, add the crushed garlic clove to the pan and shake so that the garlic flavors the frying oil. Remove the fried artichokes from the pan and season with salt. Serve with the pea pesto aioli.