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
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