Better than Ocho- Fried Artichoke hearts with Za'atar aioli

We've all tried the fried artichoke hearts at Ocho in Ballard. They are really good, so we tried to recreate them. In the process, we made them much, much better. Sorry Ocho. The Intern made a mean Za'atar aioli to dip the fried artichoke hearts and zuchini rounds in... and oh boy, you should come over and have some. The beer batter is delicious, the aioli is delicious, we're fun.

Fried Artichoke Hearts with Za'atar Aioli

Ingredients:
1 bag of frozen artichoke hearts-we like the ones from Trader Joe (don't you dare try to use canned artichoke hearts)
panko
flour
1 beer
salt
Vegetable oil

Directions:
-Defrost the artichoke hearts and set aside. Be sure to drain them, so they aren't soggy.
-Make a batter with flour, beer, and a dash of salt. Make sure your batter is thick, but not too thick.
-Roll artichoke hearts in batter until completely covered, then roll in panko. Be sure to do the same with the other vegetables you might also be frying (like zucchini, eggplant...)
-Fry the battered pieces in oil until golden on all sides.

While you're frying, your intern will be making the aioli. If you don't have one, ask your wife or husband, or special someone to help you.

Za'atar Aioli (from Bon Appetit)

Ingredients:

1 large garlic clove, peeled
1 cup mayonnaise
4 teaspoons fresh lemon juice
1/4 cup extra-virgin olive oil
1/4 cup za'atar

Directions:

-Mince the garlic, then just put all the ingredients together in a bowl and stir then keep chilled until it is time to eat (I think that is how the intern does it)

{Trust me, it is not the photo that is blurry, it's just your eyesight}

Enjoy with Vinho Verde and friends.