Fried Baby Artichokes

These fried baby artichokes are an addicting snack.  The recipe makes enough for four, but I think I’ve probably eaten the entire batch on more than one occasion.  I think I’ve even eaten them for breakfast.  Artichokes make me extremely happy, and I am entirely grateful that they have two distinct harvest seasons.   This is the second season of the year, and their return has been much anticipated.

This recipe was inspired by a footnote in Biba’s Italy about the possibility of substituting flour for the usual breadcrumbs in a caciofini fritti recipe.  I opted to saute them in olive oil instead of the suggested deep frying, and was pleased how the flavor improved.  I’ve made them with all types and sizes of fresh artichokes, but the baby artichokes are definitely the easiest to work with.

You can go to the trouble of making an acidulated bath for the artichokes if you want to decrease the browning, or if you are prepping the artichokes in advance.  I rarely bother with this step, but basically you just drop the cleaned and peeled artichokes into a bowl of water that has a lemon squeezed in it.

Fried Baby Artichokes
Serves 4 as an appetizer

2 pounds or about 16 baby artichokes
1 egg, beaten
Flour for dredging
Olive oil
Salt
Lemon

Snap the outer tough leaves out and down from each artichoke, leaving the edible part of the leaf. Continue until you reach tender green leaves towards the center.  Pare down the stem and bottom of the artichoke where you’ve pulled the leaves to leave a smooth surface.  Chop off about an inch from the top and cut each in half.  You can either drop them into the acidulated water or directly into the egg.  After they’ve been adequately coated in egg, dredge in the flour.  Heat a preferably nonstick pan to just over medium, with about 2 tablespoons of olive oil.  Saute the artichokes in batches, about two to three minutes per side, or until golden brown.  Wipe out the pan and add fresh oil as needed between batches.  Drain on a paper towel, and sprinkle with salt and lots of lemon.