Fried Baby Artichokes

1. 1

   Fill a large bowl halfway with water; squeeze the lemon halves into the water and add the lemons.

2. 2

   Trim the stem of 1 artichoke; starting at the base, bend the tough outer leaves back and pull off where they break naturally.

3. 3

   Using a vegetable peeler, peel the dark green skin from the base.

4. 4

   Halve the artichoke lengthwise and scoop out any choke.

5. 5

   Add to the lemon water.

6. 6

   Repeat with the remaining artichokes.

7. 7

   Heat the oil in a heavy large saucepan over medium heat until a thermometer registers 350 degrees F.

8. 8

   Drain the artichokes and pat dry.

9. 9

   Mix spices into flour in a ziplock bag; add artichoke and shake to coat.

10. 10

    Working in 2 batches, add the artichokes to the hot oil and cook until they are tender and golden brown, about 8 minutes.

11. 11

    Using a slotted spoon or tongs, transfer the fried artichokes to a paper towel-lined plate to drain.

12. 12

    Sprinkle with salt while artichokes are still warm and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.