Carciofi Fritti Recipe

Trim and halve

If using baby artichokes: remove tough outer leaves until pale leaves remain, trim stems flush, slice off top 1/3, and halve lengthwise. If using medium artichokes: remove outer leaves until tender, trim stem, cut in half and scoop out the choke with a spoon if present. Immediately place halved artichokes in a bowl of cold water mixed with 1 tablespoon lemon juice to prevent browning.

Using a small paring knife, remove any remaining choke fibers and trim ragged edges. Pat the artichoke halves dry very well on paper towels before coating. If pieces are large, quarter them so pieces are roughly uniform (about 2–3 bite-sized pieces each).

Make dry mix

In a medium bowl whisk together all-purpose flour, semolina, cornstarch, baking powder, grated Parmigiano Reggiano, 1/2 tsp sea salt, and 1/4 tsp black pepper until evenly combined.

Make cold batter

Add the cold sparkling water, ice cubes, and the egg to the dry mix. Stir briefly with a fork or chopsticks—do not overmix; a few small lumps are fine. The batter should be thick enough to coat the artichoke but still fluid (similar to pancake batter). Keep the batter chilled by setting the bowl over another bowl filled with ice if frying will be delayed.

Taste a tiny bit of batter (optional) and adjust seasoning with a pinch more salt if needed.

Heat oil

Pour about 1 to 1.25 liters of neutral oil into a deep pot or Dutch oven to a depth of 2–3 inches (5–7 cm). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter into the oil—if it sizzles and rises steadily, the oil is ready.

Coat and fry in batches

Working in small batches (4–6 pieces at a time, depending on pot size), pat artichoke pieces completely dry, then dip each piece into the batter, letting excess drip back into the bowl. Gently lower pieces into the hot oil using tongs or a slotted spoon. Fry, turning occasionally, until evenly golden and crisp, about 3–4 minutes per batch (smaller pieces 2–3 minutes). Maintain oil temperature around 340–360°F (170–180°C).

Drain

Remove fried artichokes with a slotted spoon to a wire rack set over a baking sheet or to paper towels to drain briefly. Immediately sprinkle with the 1 tsp fine sea salt and the lemon zest while still hot so the salt and zest adhere.

Continue until all artichoke pieces are fried, allowing oil to return to temperature between batches. If necessary, keep finished batches warm in a single layer in a 200°F (95°C) oven for up to 10–15 minutes while finishing remaining batches.

Make aioli

In a small bowl whisk together mayonnaise, grated garlic, lemon juice, lemon zest, 1 tsp extra-virgin olive oil, 1/4 tsp salt, and 1/8 tsp pepper until smooth. Taste and adjust acidity or salt as desired. Chill until ready to serve. (Optional: for a lighter aioli, fold in 1–2 tablespoons plain yogurt.)

Transfer aioli to a small serving bowl and garnish with a tiny pinch of lemon zest or chopped parsley if desired.

Arrange the hot Carciofi Fritti on a serving platter. Immediately sprinkle with the 1/4 cup freshly grated Parmigiano Reggiano and the chopped parsley (if using). Serve with lemon wedges and the chilled lemon aioli on the side for dipping.

Best enjoyed hot and crisp. Leftovers can be reheated in a 400°F (200°C) oven for 6–8 minutes to restore crispness but are best freshly fried.