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Epicurious

Baby Artichokes Fried in Olive Oil

Unlike their larger siblings, baby artichokes have no thistly choke and are completely edible. Despite the name, they're fully mature.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

2 cups extra-virgin olive oil
20 whole baby artichokes, dark outer leaves removed, tips cut off

Preparation

  1. Line platter with paper towels. Heat oil in heavy medium saucepan over medium-high heat until deep-fry thermometer registers 350°F. Using tongs, carefully lower 5 artichokes into oil. Cook until golden brown and wooden skewer inserted into center meets slight resistance, turning occasionally, 2 to 5 minutes, depending on size of artichoke. Using tongs, transfer artichokes to lined platter and drain. Repeat with remaining artichokes in 3 more batches. Sprinkle with salt and serve.

TagsAmericanArtichokeVegetableSideDinnerNut FreeDairy FreeGluten FreeVeganVegetarianKetoQuickEasy5 Ingredients or FewerFrySpringBon Appétit
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