Crispy Baby Artichokes With Romesco Sauce Recipe
Alcachofas tiernas con romesco
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Ingredients
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Crispy Baby Artichokes
Method
Crispy Baby Artichokes
- 1
Prepare the Artichokes
Trim the stems of the baby artichokes and remove the tough outer leaves. Cut them in half lengthwise and soak in water with lemon juice to prevent browning.
- 2
Make the Batter
In a bowl, whisk together the flour, cornstarch, salt, black pepper, and water until smooth.
- 3
Heat the Oil
In a large skillet, heat the olive oil over medium-high heat until hot.
- 4
Fry the Artichokes
Dip each artichoke half in the batter, allowing excess to drip off, and carefully place in the hot oil. Fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
- 5
Serve
Serve the crispy artichokes hot with the romesco sauce on the side for dipping.