Fried Whole Artichokes

  • Yield : 6 to 8 hors d'oeuvres portions
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  • 1 pound young, baby artichokes
  • Lemon wedges
  • 1/2 cup water
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/3 cup olive oil
  • Chopped flat leaf parsley


Step 1

Choose only the smallest, most tender, of the young and green fresh artichokes. Once they

Step 2

have developed their purple choke inside they are no longer desirable. Wash the artichokes carefully. Trim the pointy ends of the leaves, cut off the top 1/4-inch and tear off and discard and blemished outer leaves.

Step 3

Cut the artichokes in two and sprinkle with lemon juice to prevent blackening.

Step 4

Mix the water, flour, salt and pepper together in a bowl until smooth.

Step 5

Heat the olive oil in a saute pan over medium heat for 1 minute.

Step 6

Dip the artichoke halves in the batter and fry, choke side down, for 2 to 3 minutes until crisp.

Step 7

Turn the artichokes over and fry the outside leaves in the same way.

Step 8

Serve hot with lemon wedges and freshly chopped parsley

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