Deep Fried Baby Artichokes
- Level: Intermediate
- Yield: 6 appetizer servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 573
- Total Fat
- 49
- Saturated Fat
- 7
- Carbohydrates
- 33
- Dietary Fiber
- 17
- Sugar
- 3
- Protein
- 10
- Cholesterol
- 0
- Sodium
- 855
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
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.