Fried Baby Artichokes
My favorite part about spring is artichoke season. I absolutely love working with them because of their diversity. You can fry them, steam them, and boil them (I'm sure there are many more techniques). AND they'll almost always turn out great.
For those of you who know me or read my blog regularly then you probably know I can't resist miniature foods... especially baby eggplants! So baby artichokes won me over instantly.
For this appetizer, I spent most of my focused time prepping the artichokes, rather than cooking them, which makes for a super relaxed meal prep for your guests or family.
PREP: Trim the base stem of the artichokes -- leave 2 centimeters to hold the artichoke together. Next, horizontally cut the top 1/2 of the artichoke. If there are any loose leaves, peel them off the sides. Rinse and dry, then set aside.
COOK: Heat a heavy bottomed pot over medium-high heat with 2/3 cup of oil, 1 pinch sea salt, 1/2 cup of water, garlic cloves, and 6 artichokes at a time (of you can fit 12 on their sides at once then cook them all at once).
Fry the artichokes on their sides for about 8-10 minutes, then flip them over for another 8-10 minute fry. Then place each one top side down to fry for about 6-8 minutes. Push them down a bit so the leaves will open.
ASSEMBLE: When ready, let the oil soak into a paper towel and serve them with sea salt, lemon wedges, and the garlic cloves.
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