The Villa Park Women’s League Dinners come with tested recipes. This is from January 2015, A Taste of San Francisco.  If you have never had fried artichokes, you are in for a treat!

Aioli Ingredients:

• 1 cup mayonnaise
• 5 garlic cloves, put through a garlic press
• Juice of 1/2 lemon
• 1 teaspoon sugar
• 1 teaspoon Tabasco sauce
• Salt and freshly ground black pepper to taste

Directions:

Mix all ingredients together and season to taste, may be made 1-2 weeks in advance

Artichoke Hearts Ingredients:

• 2 packages frozen artichoke hearts (may be found at Trader Joes)
• 1/2 cup flour
• 3 large eggs
• Salt
• Freshly ground black pepper
• 2 tbsp grated lemon rind
• 2 cups dry breadcrumbs
• 2 cups vegetable oil
• 1 medium lemon, cut into wedges

Directions:  

1. Rinse frozen artichoke hearts in a strainer under warm running water to defrost.
2. In a medium skillet, bring 2cups of water to a boil and add 1 tsp salt.
3. Place artichokes in a single layer in pan and cook, covered, over medium heat, about 3 minutes.
4. Using a pair of tongs, transfer artichoke hearts to a colander.
5. Let cool slightly.
6. Blot thoroughly dry with a paper towel.
7. Place flour in a bowl.
8. In another bowl, beat eggs with 1 tsp salt and pepper.
9. In a third bowl, combine lemon rind with breadcrumbs.
10. Dredge artichoke hearts in flour and shake off excess.
11. Lightly coat with egg, letting the excess drip off.
12. Thoroughly coat in breadcrumb mixture.
13. Arrange in a single layer on a platter lined with waxed paper.
14. Refrigerate for at least 1 hour to set coating.
15. In a deep 12-inch skillet, heat vegetable oil over medium-high heat.
16. Fry artichokes on both sides until lightly golden.
17. Transfer with tongs to paper towels to drain.
18. To serve, arrange on a large platter and garnish with lemon wedges.

Serves:  Makes about 1 cup Aioli, and artichokes for 6-8

Source:  Villa Park Women’s League Gourmet