Fried Artichokes
Serves: 4
Darlene Legros
1 January 1970
Based on User reviews:
54
Spice
52
Sweetness
48
Sourness
44
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Fill a large bowl with cold water and squeeze juice from 2 lemon halves into bowl
2
Keep stem attached and, at opposite end, cut off top inch of 1 artichoke with a serrated knife
3
Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips
4
Trim dark green fibrous parts from base and side of artichoke with a paring knife, then rub cut surfaces with a remaining lemon half
5
Trim 1/4 inch from end of stem to expose inner core
6
Trim sides of stem (still attached) down to pale inner core (don't worry if remaining stem is very thin)
7
Cut off pale green top of artichoke, then cut artichoke lengthwise into 6 wedges
8
Cut out purple leaves and fuzzy choke
9
Rub cut surfaces with remaining lemon half and put in bowl of acidulated water
10
Trim remaining artichokes in same manner
11
Drain artichokes well on paper towels and pat dry
12
Heat oil in a 4-quart deep heavy saucepan over moderate heat until thermometer registers 220°F, then simmer artichokes in oil, gently stirring occasionally, until tender, about 15 minutes
13
Transfer with a slotted spoon to paper towels to drain
14
Continue to heat oil over moderate heat until thermometer registers 375°F, then fry artichokes in 4 batches until leaves are curled, browned, and crisp, 30 to 40 seconds
15
(Return oil to 375°F between batches
16
) Drain well on paper towels and season with salt
17
Fill a large bowl with cold water and squeeze juice from 2 lemon halves into bowl
18
Keep stem attached and, at opposite end, cut off top inch of 1 artichoke with a serrated knife
19
Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips
20
Trim dark green fibrous parts from base and side of artichoke with a paring knife, then rub cut surfaces with a remaining lemon half
21
Trim 1/4 inch from end of stem to expose inner core
22
Trim sides of stem (still attached) down to pale inner core (don't worry if remaining stem is very thin)
23
Cut off pale green top of artichoke, then cut artichoke lengthwise into 6 wedges
24
Cut out purple leaves and fuzzy choke
25
Rub cut surfaces with remaining lemon half and put in bowl of acidulated water
26
Trim remaining artichokes in same manner
27
Drain artichokes well on paper towels and pat dry
28
Heat oil in a 4-quart deep heavy saucepan over moderate heat until thermometer registers 220°F, then simmer artichokes in oil, gently stirring occasionally, until tender, about 15 minutes
29
Transfer with a slotted spoon to paper towels to drain
30
Continue to heat oil over moderate heat until thermometer registers 375°F, then fry artichokes in 4 batches until leaves are curled, browned, and crisp, 30 to 40 seconds
31
(Return oil to 375°F between batches
32
) Drain well on paper towels and season with salt