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Ingredients
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Crispy Artichokes
Lemon Aioli
Method
Crispy Artichokes
- 1
Prepare artichokes
Trim the artichokes: using a sharp knife, cut off the top third of each artichoke and trim the stem flush. Remove tough outer leaves until you reach the tender pale leaves. Halve each artichoke lengthwise and use a spoon to remove the fuzzy choke if present. Immediately rub the cut surfaces with half the lemon to prevent browning and set cut artichokes in a bowl of cold water with a splash of lemon juice until ready to use (about 10 minutes).
- 2
Dry and season
Drain the artichokes and pat very dry with paper towels. Season lightly with 1 tsp kosher salt and a few grinds of black pepper.
- 3
Make the batter
In a medium bowl, whisk together the flour, cornstarch, baking powder, remaining 1 tsp kosher salt, and 1/2 tsp black pepper. In a separate small bowl, beat the egg and whisk it into the dry mix. Gradually add cold sparkling water while whisking until you have a smooth, slightly thick but still fluid batter (like heavy cream). Keep batter cold in the fridge while you heat the oil.
- 4
Heat oil
Pour vegetable oil into a deep skillet or pot to a depth of about 2–3 inches (enough for shallow-deep frying). Heat over medium-high to reach 350–375°F (175–190°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and float immediately.
- 5
Fry artichokes
Working in batches to avoid crowding, dredge each artichoke half in a light dusting of flour (this helps the batter stick), then dip into the batter to coat. Carefully lower into the hot oil and fry 3–4 minutes per side, or until golden brown and crisp. Use a slotted spoon or spider to transfer fried artichokes to a wire rack set over a baking sheet lined with paper towels. Immediately sprinkle with flaky salt and drizzle with a little of the finishing olive oil and chopped parsley. Keep warm in a 200°F (95°C) oven if making multiple batches.
Lemon Aioli
- 6
Combine mayonnaise, grated garlic, lemon juice, lemon zest, Dijon mustard, olive oil, 1/4 tsp salt and 1/8 tsp pepper in a small bowl. Whisk until smooth. Taste and adjust seasoning — add a little water (1 tsp at a time) to loosen the aioli if needed. Chill for at least 10 minutes to allow flavors to meld.
- 7
Serve: Spoon the lemon aioli into a small bowl and place alongside the crispy artichokes for dipping. Garnish aioli with a tiny pinch of lemon zest or chopped parsley if desired.
