Fried Artichokes With Citrus & Parsley

1. 1

   Working with 1 artichoke at a time, using a serrated bread knife, trim off all but 2 inches of the leaves.

2. 2

   Pull off and discard the dark green outer leaves, then peel and trim the bottom and the stem.

3. 3

   Quarter the artichoke and scrape out the hairy choke.

4. 4

   Rub the artichoke quarters all over with the lemon half, squeeze the extra lemon juice into a small bowl of water and add the quartered artichoke to the lemon water.

5. 5

   Repeat with the remaining artichokes.

6. 6

   In a medium saucepan of salted boiling water, blanch the artichokes until they are crisp-tender, about 3 minutes.

7. 7

   Drain, transfer to a plate and pat dry.

8. 8

   In a medium saucepan, heat 1 inch of oil to 350.

9. 9

   Fry the artichokes until crisp, 3 to 5 minutes.

10. 10

    Transfer to paper towels to drain.

11. 11

    In a medium bowl, toss the artichokes with the parsley, lemon zest, orange zest and Aleppo pepper.

12. 12

    Season with Maldon sea salt and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.