Deep-Fried Baby Artichokes
Get ready to indulge in a crispy and flavorful treat with these fried baby artichokes. Coated in a light and crunchy batter, these artichokes are fried to perfection, resulting in a golden and crispy exterior that encases tender and flavorful artichoke hearts. Served with a zesty lemon-garlic aioli on the side, this dish offers a delightful combination of textures and flavors that will surely impress your guests. Perfect as a starter or a side dish, these fried baby artichokes are a true delight for any occasion.
— Constant Cookbook
Ingredients
- 2 to 3 lb. baby artichokes
- 3 cups buttermilk
- 1 1/2 cups all-purpose flour
- 1 1/2 cups semolina flour
- Canola oil for frying
- Salt, to taste
- Lemon-garlic aioli for serving (see related recipe at left)
Instructions
- Working with 1 artichoke at a time, remove the tough outer leaves to expose the light yellow core. Trim the stem end and cut the artichoke in half lengthwise. Place in a bowl and add buttermilk to coat.
- Pour the oil to a depth of 2 inches (5 cm) in a deep, heavy fry pan and heat to 375°F (190°C) on a deep-frying thermometer. Line a baking sheet with paper towels and set it next to the stove.
- In a large bowl, using a fork, stir together the all-purpose and semolina flours.
- Working in batches, drain the artichokes well, coat with the flour mixture and shake off the excess. Fry the artichokes until golden and crispy, 3 to 5 minutes. Transfer the artichokes to the prepared baking sheet and season with salt. Serve with the aioli alongside. Serves 4 to 6.
- Williams Sonoma Test Kitchen
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