Deep Fried Baby Artichokes

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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!

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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.

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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.

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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!

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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.

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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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Preferred the recipe from Michelle from Texas who commented on this one. Much less work and really good flavor. Sorry Giada. This one was not a winner

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First, if you found these to be inedible, you trimmed them incorrectly. If trimmed properly, they will be very tender & crisp via this method. Be sure to peel/break-off the leaves until you're seeing ones that are at least 2/3 yellow-ish. There will be a marked difference in the feel of these inner leaves (much more soft, almost like rose petals. Then, chop-off the top 1/3 to 1/2. Finally, cut off the stem and pare any remaining green bits at the base. When you halve them, as long as there's no purple in the "choke", you don't have to worry about removing the fuzz. With practice, you should be able to do all 12 in the time it takes the oil to heat up.

[I find that -- by an eye-balled volumetric comparison -- I throw away (save for stock, actually about as much as goes into the fryer. So don't be surprised by this ratio.]

So you still don't end up with very much to eat! And the flavor of artichokes is somewhat subtle. It's not an "I-was-blown-away!" dish. So I would go to the bother only for guests (say, from Italy! who would really appreciate it.

All that said, definitely give 'em a try. It's fun to do, good experience, and the taste is unique.

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Artichokes were golden brown but very tough even the inner most leaves

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this was easy and great like all her recipes.