Smitten Kitchen's Deb Perelman: Artichokes Three Ways

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

flour

🥗Healthier: almond flour

💰Cheaper: cornstarch

Cornstarch can create a lighter batter.

Trim the stems and outer leaves of the artichokes until the tender heart is exposed.

Soak the artichokes in water with lemon juice to prevent browning.

Heat olive oil in a large pot over medium heat until shimmering.

Remove the artichokes from the water and pat them dry thoroughly.

Dust the artichokes in flour, shaking off the excess flour.

Carefully lower the artichokes into the hot oil, cut-side down.

Fry the artichokes until golden brown, about 5-7 minutes, then flip and fry for another 5-7 minutes.

Remove the artichokes and drain them on paper towels.

Season the hot artichokes with salt and black pepper.

Garnish with chopped parsley and serve with lemon wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens