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Ingredients
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Vegetables
Breading
Frying
Garnish
Method
Preparation of Artichokes
- 1
Cleaning and Trimming
Start by cleaning the fresh artichokes. Remove the tough outer leaves and trim about 1 inch from the top of each artichoke. Cut the stem to about 1 inch long. Use a sharp knife to slice the artichokes in half lengthwise.
- 2
Soaking in Lemon Juice
In a large bowl, add the lemon juice and enough water to cover the artichokes. Soak the halved artichokes in the lemon water for about 30 minutes to prevent browning and to infuse flavor.
Preparing Preserved Lemon
- 3
Preparing the Preserved Lemon
Rinse the preserved lemons under cold water to remove excess salt. Slice the lemons into small wedges, removing any seeds. Set aside.
Breading and Frying
- 4
Breading the Artichokes
In a bowl, combine the all-purpose flour, cornstarch, salt, black pepper, and paprika. Remove the artichokes from the lemon water and pat them dry with a paper towel. Dredge each artichoke half in the flour mixture, ensuring an even coat.
- 5
Frying
In a large skillet, heat the vegetable oil over medium-high heat. Once the oil is hot, carefully add the breaded artichokes, cut side down. Fry for about 5-7 minutes until they are golden brown and crispy. Flip and fry the other side for an additional 5 minutes.
- 6
Draining Excess Oil
Remove the fried artichokes and place them on a plate lined with paper towels to drain excess oil.
Serving
- 7
Garnishing
Chop the fresh parsley and sprinkle it over the crispy artichokes. Serve hot with the preserved lemon wedges for a burst of flavor.
