Video: How to Make Crispy Baby Artichokes with Lemon Aïoli

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

At the reception for his Beard House dinner, Dallas-based chef David Uygur could barely get these baby artichokes out of the fryer before they were gobbled up. Deep-fried to a light golden brown, perfectly crispy, and served with a tangy and bright aïoli, this canapé was the hit of the night. At first glance, they may seem like a restaurant-only indulgence, but they're easier to prepare than you'd think—we promise! In the step-by-step video below, senior editor Elena North-Kelly demonstrates how to whip up these addictive baby artichokes in your own kitchen.

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Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and Instagram.