Pan-fried parmesan-stuffed artichoke fritters with basil aioli

To be honest, there’s no better way to eat artichokes than leaf by leaf in the classic way, with a vinaigrette or mayonnaise dip and the promise of the heart coming closer as you nibble. Somehow, people don’t seem to feel like spending half the evening doing that anymore. This recipe came out of an artichoke glut. We got a few boxes of organic artichokes at ‘a good price’ and I realised we’d never sell them fast enough served one at a time in the traditional way. So we stuffed them with par