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Deep-Fried Baby Artichokes

Deep-Fried Baby Artichokes
This recipe calls for baby artichokes, which have not yet developed chokes. After pulling off the outer leaves and trimming the stem end, you can use the tender part of the artichoke in its entirety.

Ingredients:

  • 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)

Directions:

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.

Williams-Sonoma Kitchen.