Deep Fried Baby Artichokes

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
6 appetizer servings
Level:
Intermediate

Ingredients
  • 2 lemons, halved
  • 12 baby artichokes
  • 3 cups olive oil
  • Sea salt
Directions
  • Fill a large bowl halfway with water. Squeeze the lemon halves into the water and add the lemons. Trim the stem of 1 artichoke. Starting at the base, bend the tough outer leaves back and pull off where they break naturally. Using a vegetable peeler, peel the dark green skin from the base. Halve the artichoke lengthwise and scoop out any choke. Add to the lemon water. Repeat with the remaining artichokes.

  • Heat the oil in a heavy large saucepan over medium heat until a thermometer registers 350 degrees F. Drain the artichokes and pat dry. Working in 2 batches, add the artichokes to the hot oil and cook until they are tender and golden brown, about 8 to 10 minutes. Using a slotted spoon or tongs, transfer the fried artichokes to a paper towel-lined plate to drain. Sprinkle with salt while artichokes are still warm and serve.


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