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. (1 to 1.5 kg) baby artichokes
- 3 (24 fl. oz./750 ml) cups buttermilk
- 1 1/2 cups all-purpose flour
- 1 1/2 (7 1/2 oz./235 g) cups semolina flour
- Canola oil for frying
- Kosher salt
- Lemon-Garlic Aioli for serving
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 in half lengthwise. Place in a bowl and add buttermilk to coat.
Pour the oil to a depth of 2 inches (5 cm) in a deep, heavy fry pan and heat to 375°F (190°C) on a deep-frying thermometer. Line a baking sheet with paper towels and set it next to the stove.
In a large bowl, using a fork, stir together the all-purpose and semolina flours.
Working in batches, drain the artichokes well, coat with the flour mixture and shake off the excess. Fry the artichokes until golden and crispy, 3 to 5 minutes. Transfer the artichokes to the prepared baking sheet and season with salt. Serve with the aioli alongside. Serves 4 to 6.
Williams Sonoma Test Kitchen