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Bon Appétit

Baby Artichokes Fried in Olive Oil

By David Downie

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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