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 xtra300s_4638644
San Diego, CA
on April 19, 2013
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These are so tasty and addictive. I look forward to baby artichokes every spring, partly because of this recipe. I also squeeze a lemon over them before serving. Crispy leaves and the soft heart make for the perfect bite!
By jpchoo
on October 29, 2012
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Giada's recipes are generally healthy, fun and delicious. All except this one which turned out oily and the chokes tasted the same as they would steamed. Ina Garten also had a similar recipe and sorry ladies, fried artichokes are just not great tasting. For the World Series, I did not serve this to my guests for a few reasons. The outer leaves (no matter how many you remove are simply inedible. For the 3-4 leaves still attached to the heart, it was ok with lots of dip. Given the oily mess and no taste enhancement to the choke, I would not make fried baby artichokes again.
By abbra01
Staten Island, NY
on June 24, 2012
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this recipe was great and very easy. the only thing I added was some garlic during the last part of the frying process. it was fantastic.
Read all 23 reviews