French in a Flash: Sorrel Shrimp Rissoles with Artichoke Aïoli Recipe

Serious Eats
Serves: 4 Save

Ingredients (12)

  • Rissoles:
  • Vegetable oil for frying
  • 12 8-12 count shrimp, peeled and deveined, tails on
  • 12 sorrel leaves
  • 12 sheets filo dough
  • Olive oil for brushing the filo dough
  • Salt
  • Artichoke Aïoli:
  • 1 clove garlic
  • 4.5 ounces thawed frozen artichoke hearts (1/2 packet)
  • 1/2 cup mayonnaise
  • Zest and juice 1/4 lemon

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Directions

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