Appetizers, Vegetables

Carciofi Fritti – Fried Artichokes

Aug 23, 2010 by Gabriele Corcos

DIFFICULTY

Artichokes are a wonderful vegetable. I am flabbergasted by the size of the gigantic artichokes that I can find here in the states. A few years ago I was finally able to find someone that is growing and harvesting baby artichokes, which are my favorite. The smaller the artichoke, the less effort goes into cleaning it. Especially baby artichokes don’t have a choke that bothers you, so you don’t need to slice the artichokes in half to remove the choke. I braise them, I fry them, I use them in salad, I even save their hearts and oil for about a year. There are so many things that can be done with artichokes, and they’re rich in iron and super healthy.

Serves: 6 / Prep time: 20 minutes / Cook time: 10 minutes

5 medium-size artichokes
Juice of 1 lemon, plus 1 lemon cut into 6 wedges for serving
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
Vegetable oil, for frying

1Using a paring knife, remove the outer leaves, and trim the artichoke down to the choke. Use a vegetable peeler to remove the woody outermost layer of the stem.

2Use a spoon to remove the inedible hairy leaves and slice into quarters. Place the artichokes in a bowl of water with lemon juice to keep the artichoke from oxidizing and turning brown.

3In a shallow dish, whisk together the flour, 1 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper.

4In a high-sided skillet or Dutch oven, add the vegetable oil up to 2 inches, and heat over medium high heat until hot and smoking.

5Dredge the artichokes in the seasoned flour mixture, add to the hot oil, and fry for 4-5 minutes, flipping them occasionally with tongs, until golden and crisp.

6Transfer the artichokes to paper towel-lined platter to drain and season with salt.

7Serve warm with the lemon wedges.