Fried Artichokes
This is inspired by a classic Roman recipe. I tried many different ways to fry the artichokes and this worked by far the best.
A very simple recipe that will surprise and delight guests; the potato chip crunch and taste of the leaves contrasts with the perfectly cooked tender center.
Unlike many recipes, with this approach the choke does not need to be removed before frying. It dries sufficiently during frying that it feels and tastes fine.
Ingredients
- Lemon juice, fresh or from a bottle
- Medium to large artichokes, each provides 2 servings
- Extra-virgin olive oil, enough for about 2 inches depth in a Dutch oven (approximately 3 quarts)
- Flake sea salt
Method
Prep
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Add lemon juice to a large bowl with water, for immersing the artichokes to keep them from discoloring.
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Trim the artichokes by removing all the tough leaves until you get to the center, where the leaves are delicate and light green.
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Cut the artichokes in half lengthwise. Place in the bowl of lemon water until ready to cook.
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Heat oil to 350°F.
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Remove artichokes from the lemon water and pat dry.
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Fry in batches, turning occasionally, until the outer leaves are crisp like potato chips and the heart is easily pierced with a knife, about 12–15 minutes.
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Immediately season generously with flaky sea salt after frying. Salting afterward preserves the crisp texture and gives the leaves a potato-chip-like finish.
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Serve with lemon wedges and mayonnaise, aioli, or another preferred dip.