Fried Whole Artichokes

Yield:
6 to 8 hors d'oeuvres portions
Level:
Easy
Ingredients
  • 1 pound young, baby artichokes
  • Lemon wedges
  • 1/2 cup water
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/3 cup olive oil
  • Chopped flat leaf parsley
Directions
  • Choose only the smallest, most tender, of the young and green fresh artichokes. Once they

  • have developed their purple choke inside they are no longer desirable. Wash the artichokes carefully. Trim the pointy ends of the leaves, cut off the top 1/4-inch and tear off and discard and blemished outer leaves.

  • Cut the artichokes in two and sprinkle with lemon juice to prevent blackening.

  • Mix the water, flour, salt and pepper together in a bowl until smooth.

  • Heat the olive oil in a saute pan over medium heat for 1 minute.

  • Dip the artichoke halves in the batter and fry, choke side down, for 2 to 3 minutes until crisp.

  • Turn the artichokes over and fry the outside leaves in the same way.

  • Serve hot with lemon wedges and freshly chopped parsley


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