Fried Baby Artichokes
These pan-fried baby artichokes are a delightful blend of crispy and tender bites, with a hint of garlic and a touch of citrus. Each artichoke slice is perfectly golden and infused with flavor, making this dish a lovely addition to any meal. Get ready to enjoy the satisfying crunch and zesty freshness in every bite of these delicious pan-fried baby artichokes.
— Constant Cookbook
Ingredients
- 18 baby artichokes, see above for how to prep them
- 1 lemon, halved & squeezed into a large glass bowl with water
- 3 cloves garlic, minced
- olive oil to fry
- kosher salt & pepper
- a nice squeezin' of a lemon half to finish off the dish
Instructions
- In a large skillet, put enough olive oil to at least cover the bottom of the pan. Let the olive oil heat up over medium-high heat. When hot, add the garlic and fry until fragrant, about 15 seconds. Add only enough artichoke slices to make 1 layer in the pan (you may have to do this in a couple of batches). You don't want to overcrowd the pan, otherwise the artichokes will steam, not fry.
- Fry the artichokes until the edges are a little charred and crispy, about 5 minutes, flipping over once. Repeat with remaining.
- Top with a sprinkling of kosher salt, pepper and a squeeze of lemon.
Cook Time
0M
Prep Time
PT0M
Yield
4
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