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
Copyright Michael Lomonaco 1997
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