How to Make Fritto Misto with Artichoke, Fennel, and Lemon - Kitchen Conundrums - Martha Stewart

Trim the artichoke by removing the top two inches with a serrated knife.

Use a spoon to remove the choke from the artichoke.

Use a paring knife to trim off tough outer leaves of the artichoke.

Peel the stem of the artichoke with a peeler.

Cut the artichoke in half lengthwise and thinly slice using a mandolin.

Add the sliced artichoke to a bowl.

Thinly slice 1 fennel bulb and add to the bowl.

Add peeled and deveined large shrimp to the bowl.

Add sliced calamari (both body and tentacles) to the bowl.

Add 1 thinly sliced lemon to the bowl.

Pour buttermilk over the mixture in the bowl and mix well.

Season the mixture with salt and pepper, and let it sit for 10-20 minutes.

In a separate bowl, combine 3 cups of all-purpose flour with salt and pepper.

Heat a large Dutch oven with neutral oil to 370 degrees Fahrenheit.

Dredge the ingredients in the flour mixture, starting with the lemon, then shrimp, and calamari.

Use a two-hand method to dredge: one hand for wet ingredients and one for dry flour.

Shake off excess flour and carefully add to the hot oil.

Fry the ingredients for 3-5 minutes until golden brown, turning occasionally.

Transfer fried items to a wire rack set over a rimmed baking sheet.

Keep fried items warm in a low oven preheated to 200 degrees Fahrenheit while frying remaining batches.

Season the fried fritto misto with salt before serving.

Equipment Needed

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