J – Decadent!
These guys are just too good. And, they are not all that hard to prepare. When Luke first suggested doing them, I thought “Great, I’m glad he’s preparing them … he’s faster.” My concern was unfounded.
All you need to do is get into a pattern. They’re ready to fry in no time.
Baby artichokes don’t need the “choke” cleaned out. They’re too small.
I put deep-fried artichokes in the same category as deep-fried leek rings. Small, tasty fried things that are a great snack.
Or, put them on top of a protein like pan seared white fish or steak.
| Artichoke Week: Deep Fried Baby Artichokes |
Recipe type: Snacks
Author: Jim
Prep time: 15 mins
Cook time: 9 mins
Total time: 24 mins
Serves: 2
Ingredients
- 8 fresh, baby artichokes
- Canola oil for frying
- Salt to taste
- Dipping sauce like sriracha mayo.
Instructions
- Break off leaves to reveal the meat.
- Use a peeler to remove the leaf base and the skin of the stem. Trim stem and place in lemon water.
- Use a mandolin to make thin slices and return to the lemon water. Cut in half lengthwise to make slicing easier.
- Heat oil to 350 degrees. Use a candy thermometer.
- Squeeze off water and deep fry until golden brown and crispy. About 9 to 11 minutes.
- Place on bowl and salt to taste.
- Serve immediately.
- Enjoy!
A bit of serving advice … do so immediately. They’re best hot.
Super tasty with just about any dipping sauce you want. Our preference is sriracha mayo.