Deep Fried Artichokes

Share





Ingredients

  • 6 round baby artichokes, trimmed, stalks peeled
  • 1 liter canola oil
  • Salt and pepper, to taste
  • 2 to 3 lemons
 




Instructions

 
Step 1: Fill a large bowl halfway with water. Squeeze the lemon halves into the water and add the lemons. 

Step 2: 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.
 
      
 
Step 3: Add to the lemon water. Repeat with the remaining artichokes.
 
Step 4: Hold the artichokes in acidulated water after trimming, to keep from discoloring.
 
Step 5: In a heavy-bottomed, tall-sided pot, heat the oil to 300 degrees F.
 
Step 6: Meanwhile, drain the artichokes.  Season the inside of each choke with salt and pepper. Fry each artichoke half in the hot oil, working in batches, keeping them submerged with a slotted spoon or spider. 
 
 

Step 7: After 10 minutes, increase the heat to 350 degrees to finish cooking. Remove from the oil, drain on paper towels and, if necessary, season with salt and pepper again.
 
 




Add new comment

By submitting this form, you accept the Mollom privacy policy.