Ingredients
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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By CFiske
on July 13, 2011
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Num! I was the happy recipient of 1 1/2 lbs of the most beautiful baby artichokes thanks to the great growing expertise of Maple Rock Farms on Orcas Island, WA. I decided to use Giada's recipe..and it was dynamite. The only modification I made was to roll the artichokes in a bit of flour seasoned with fresh ground black pepper and a bit of oregano. Since I know water and oil splatter horrifically, the flour helped absorb the extra water left after draining and blotting. My girls and I ate ever last morsel. The outside was crunchy like potato chips and the inside tender and yum! Thanks, Giada, and thanks Food Network!
By Debbie's delights
Longwood, FL
on December 17, 2010
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I have made some changes to enhance this recipe..I cut the top 1/3 of the artichoke off and peel off the outer leaves. I then pipe cream cheese mixed with a little pesto sauce between the remaining leaves. I then make a tempura batter and deep fry. I serve with a spicy hot mustard. batter recipe below...very popular finger food! but messy!
Batter:
Combine 3/4 flour and 1⁄4 tsp. salt in a large bowl and make a well in the center. Mix 2 tbsp olive oil with 1 cup water in a small bowl and gradually add to well, whisking constantly, until flour is incorporated and batter is smooth. Cover and let rest for 2–3 hours. Just before frying, whisk an egg white in a bowl until stiff peaks form, then fold into batter.
By dianeolp_11797398
Meriden, CT
on August 23, 2010
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Watch out - they can burn easily and then taste awful. Baby artichokes just taste better when boiled - holds their taste better and can be used to complement more meals.
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