Recipes Appetizers Hot Appetizers Artichoke and Lemon Fritto Misto

Artichoke and Lemon Fritto Misto

Prep Time: 40 minutes
Cook Time: 45 minutes
Servings: 6

Begin your meal in the Italian style with crispy morsels known as fritto misto (mixed fry). Here, we fry up fresh artichokes along with thin lemon slices, which add a refreshing tang to the mix. To ensure crisp, light results, fry the ingredients in batches so you don’t overcrowd the pot.


  • 4 artichokes, each about 1 lb.
  • 3 cups buttermilk
  • 2 lemons, thinly sliced
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups semolina flour
  • 2 tsp. kosher salt, plus more, to taste
  • Canola oil for frying
  • Aioli for serving


Working with 1 artichoke at a time, remove the tough outer leaves to expose the light yellow core. Using a knife, trim off the top. Using a spoon, remove the choke. Trim the stem end and cut the artichoke lengthwise into slices 1/4 inch thick. Place in a bowl and add half of the buttermilk to coat. Place the lemon slices in another bowl and coat with the remaining buttermilk.

In a large bowl, whisk together the all-purpose flour, semolina flour and the 2 tsp. salt. In a large Dutch oven over medium-high heat, pour in oil to a depth of 2 inches and heat to 375°F on a deep-frying thermometer. Line a baking sheet with paper towels.

Working in batches, drain the artichokes well. Coat with the flour mixture, shaking off the excess. Fry the artichokes until golden and crispy, 3 to 5 minutes. Transfer to the prepared baking sheet and season with salt. Repeat with the lemons, frying them for 1 to 3 minutes.

Arrange the artichokes and lemons on a warmed platter and serve with aioli. Serves 4 to 6.

Williams-Sonoma Kitchen.