Fried Artichokes Recipe

How to make it

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• Fill a large bowl with water and the juice of one lemon.
• Working one artichoke at a time, trim the stem to 1 1/2 – 2 inches.
• Using a vegetable peeler, remove the outer dark green layer of the stem, revealing the softer, lighter green center.
• Cut off the artichoke’s thorny top (horizontally) using a serrated knife and then carefully slice the artichoke in half, (vertically).
• Remove the artichoke’s tough outer leaves until only the soft inner leaves remain.
• Using a small spoon, remove the hairy “choke” at the center of each artichoke half. (It may seem like you are wasting a lot of the plant --which is kind of true.)
• Fry step 1: Select a pot that is large enough to comfortably hold all of the artichoke halves.
• Place them in the pot, fill with oil until chokes are half covered.
• Then add water to cover.
• Bring pot to a simmer and cook, uncovered, about 15 minutes until they are cooked but not too soft.
• Remove with tongs, drain and place on a platter.
• Fry step 2: Heat about one inch of oil in a cast iron pan (or other heavy pan).
• Using a pair of tongs, and lots of care, place the choke halves side down in the oil.
• Be really careful--hot oil splatters and hurts.
• Fry for about 12 minutes, flipping the chokes halfway through, until brown and crispy on both sides.
• Turn off the heat and remove the fried chokes with tongs.
• Place onto paper towels to drain.
• Sprinkle with salt and serve warm.