Artichoke and Lemon Fritto Misto
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 (see related recipe at left)
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.