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Add oil to a hot skillet. Put egg in a shallow bowl, and put the bread crumbs combined with cheese in another. Dip artichoke hearts in egg, then bread/cheese, then place in pan over medium-high heat. Fry on both sides until cooked and crispy. Then, remove and put on a paper towel covered plate to drain excess oil, then place on serving platter. Sprinkle with salt while warm. If desired, squeeze lemon over them once plated. Serve immediately. For the aioli: Combine mayonnaise, garlic, lemon juice and paprika. Mix together. Refrigerate until ready to use. Serve in a separate bowl as a dipping sauce.
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Hand blender for emulsifications, purees, soups, sauces
Thick fruity sauce for tonkatsu, korokke, Japanese fried foods
Japanese Worcestershire-style — tonkatsu, okonomiyaki, yakisoba
Ready-made fermented black bean sauce — instant stir-fry flavor
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