Crispy Artichokes Recipe

Prepare artichokes

Trim the artichokes: cut off the stem close to the base, remove the tough outer leaves until you reach the paler inner leaves. Using a sharp knife, slice about 1/2 inch off the top of each artichoke to remove the thorny tips. Immediately rub the cut surfaces with half of the halved lemon to prevent browning. Working with a paring knife, trim any remaining tough outer leaf bases so the heart and inner leaves are exposed but keep the artichoke whole.

Par-cook artichokes

Bring a medium pot of water to a simmer and squeeze the remaining lemon half into the water; add the squeezed halves to the pot as well. Add a pinch of salt. Add the prepared artichokes and simmer gently, covered, for 12–15 minutes until just tender when pierced with a knife at the base but not falling apart. Remove and let drain and cool slightly, cut each artichoke in half lengthwise to expose the choke. If any fuzzy choke remains in the center, scoop it out with a small spoon. Pat the cut surfaces dry with paper towels.

Make dredging station

In a shallow bowl combine the flour, cornmeal, 1/4 cup grated pecorino, garlic powder, smoked paprika, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. In a second shallow bowl whisk together the eggs and milk until smooth.

Coat artichokes

Season the artichokes lightly with the remaining 1/2 teaspoon kosher salt. Dip each artichoke half first into the flour-cornmeal mixture, shaking off excess, then into the egg wash, letting excess drip, and then back into the flour-cornmeal mixture, pressing gently so a thin even crust forms. Set coated artichokes on a plate while heating oil.

Fry until crispy

Pour the vegetable oil into a wide skillet to a depth of about 1/4 inch and heat over medium-high until shimmering and a breadcrumb sizzles when dropped in (about 350°F / 175°C). Reduce heat to medium and add artichokes cut-side down in a single layer (work in batches to avoid crowding). Fry 3–4 minutes per side until deep golden brown and crisp. Transfer to a paper-towel–lined tray and immediately season with a pinch of salt. Keep warm in a 200°F (95°C) oven while frying remaining batches.

Finish

Sprinkle the remaining 1/4 cup grated pecorino and chopped parsley over the hot artichokes. Serve arranged on a platter with lemon wedges and the lemon aioli alongside for dipping.

Whisk together the mayonnaise, minced garlic, lemon juice, lemon zest, olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl until smooth. Taste and adjust seasoning—if you prefer a brighter aioli add up to 1 additional teaspoon lemon juice. Chill until ready to serve so flavors meld.

Place the aioli in a small dish. Arrange the crispy artichokes on a serving platter, sprinkle the final pecorino and extra parsley if desired, and provide lemon wedges. Serve immediately so the crust remains crisp.