Ingredients
1 lemon, halved
12 baby artichokes
3 cups olive oil
13 cup flour
sea salt
Method
Sources
📖
Recipe1M+
dataset
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Controlled pour dispenser — drizzle olive oil without glugging
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Provençal olive paste — crostini, sandwiches, pasta, fish topping
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Provençal olive paste — crostini, sandwiches, pasta, fish topping
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fill a large bowl halfway with water; squeeze the lemon halves into the water and add the lemons. trim the stem of 1 artichoke; starting at the base, bend the tough outer leaves back and pull off where they break naturally. using a vegetable peeler, peel the dark green skin from the base. halve the artichoke lengthwise and scoop out any choke. add to the lemon water. repeat with the remaining artichokes. heat the oil in a heavy large saucepan over medium heat until a thermometer registers 350 degrees f. drain the artichokes and pat dry. mix spices into flour in a ziplock bag; add artichoke and shake to coat. working in 2 batches, add the artichokes to the hot oil and cook until they are tender and golden brown, about 8 minutes. using a slotted spoon or tongs, transfer the fried artichokes to a paper towel-lined plate to drain. sprinkle with salt while artichokes are still warm and serve.