Crispy Fried Artichoke Hearts with Lemon-Garlic Aioli

In a shallow dish, combine the flour, salt, and pepper.

In another shallow dish, place the beaten eggs.

In a third shallow dish, place the breadcrumbs.

Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).

Working in batches, dredge each artichoke heart in the flour mixture, then dip in the egg, and finally coat with breadcrumbs, ensuring it's fully covered.

Carefully place the breaded artichoke hearts into the hot oil and fry for 2-3 minutes, or until golden brown and crispy.

Remove the artichoke hearts with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

While the artichokes are frying, prepare the lemon-garlic aioli: In a small bowl, whisk together the mayonnaise, lemon juice, and minced garlic.

Season the aioli with salt and pepper to taste.

Serve the crispy fried artichoke hearts immediately with the lemon-garlic aioli and garnish with fresh parsley.