Deep-Fried Baby Artichokes
- 2 to 3 lb. baby artichokes
- 3 cups buttermilk
- 1 1/2 cups all-purpose flour
- 1 1/2 cups semolina flour
- Canola oil for frying
- Salt, to taste
- Lemon-garlic 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. Trim the stem end and cut the artichoke lengthwise into slices 1/8 to 3/8 inch thick. Place in a bowl and add buttermilk to coat.
In a large bowl, using a fork, stir together the all-purpose and semolina flours.
Pour oil into a deep fryer according to the manufacturer's instructions 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 and shake off the excess. Fry the artichokes until golden and crispy, 1 to 3 minutes. Transfer the artichokes to the prepared baking sheet and season with salt. Serve with lemon-garlic aioli. Serves 4 to 6.