Fried Baby Artichokes

Fried Baby Artichokes

Time: 25 mins


  • 1 lemon, halved
  • 12 baby artichokes
  • 3 cups olive oil
  • 1/3 cup flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried Italian seasoning
  • sea salt


  • 1 Fill a large bowl halfway with water; squeeze the lemon halves into the water and add the lemons.
  • 2 Trim the stem of 1 artichoke; starting at the base, bend the tough outer leaves back and pull off where they break naturally.
  • 3 Using a vegetable peeler, peel the dark green skin from the base.
  • 4 Halve the artichoke lengthwise and scoop out any choke.
  • 5 Add to the lemon water.
  • 6 Repeat with the remaining artichokes.
  • 7 Heat the oil in a heavy large saucepan over medium heat until a thermometer registers 350 degrees F.
  • 8 Drain the artichokes and pat dry.
  • 9 Mix spices into flour in a ziplock bag; add artichoke and shake to coat.
  • 10 Working in 2 batches, add the artichokes to the hot oil and cook until they are tender and golden brown, about 8 minutes.
  • 11 Using a slotted spoon or tongs, transfer the fried artichokes to a paper towel-lined plate to drain.
  • 12 Sprinkle with salt while artichokes are still warm and serve.
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