Artichoke Fritti Recipe

Prepare artichokes

Trim artichokes: snap off tough outer leaves until you reach paler, tender leaves. Cut the stems flush and peel the stem if keeping it; halve or quarter each artichoke depending on size so petals separate into small clusters. Immediately rub cut surfaces with halved lemon to prevent browning and place in a bowl of cold water with the squeezed lemon juice.

Remove choke (if using larger globes)

If pieces include the choke (fuzzy center), use a small spoon to scoop it out carefully so only the tender heart and base of petals remain. Return to lemon water.

Blanch

Bring a pot of salted water (about 4 cups) to a boil. Add artichoke pieces and boil gently for 6–8 minutes until just tender when pierced with a knife but not falling apart. Drain well and pat dry with paper towels to remove surface moisture.

Mix dry ingredients

In a bowl whisk together flour, cornstarch, salt, and black pepper until evenly combined.

Make batter

In a chilled bowl, beat the egg lightly then add the cold sparkling water. Whisk the wet mixture into the dry ingredients just until combined; small lumps are fine. Batter should be fairly thin and airy—adjust with a splash more sparkling water if too thick. Keep batter cold (place bowl in a larger bowl with ice if your kitchen is warm).

Optional breadcrumb coat

If using breadcrumbs, set them in a shallow dish. After dipping an artichoke piece in batter, press lightly into breadcrumbs to coat evenly. This yields a crisper, more textured fritto.

Heat oil

Pour about 1 to 1½ cups oil into a deep skillet or pot, about 1–1.5 inches deep. Heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small bit of batter into oil; it should sizzle and rise steadily.

Fry artichokes

Working in small batches (do not overcrowd), dip each blanched artichoke piece into the cold batter to coat, then optionally into breadcrumbs. Gently lower into hot oil and fry 2–3 minutes per side or until golden brown and crisp. Use a slotted spoon or spider to turn and remove pieces. Maintain oil temperature between 330–360°F; reduce heat if it browns too fast.

Drain and season

Transfer fried artichokes to a tray lined with paper towels to drain. Immediately sprinkle with finishing salt to taste.

Serve

Arrange on a warmed plate, garnish with chopped parsley if desired, and serve with lemon wedges and the dipping sauce on the side. Best eaten hot and crisp.

Combine sauce

Whisk together mayonnaise, yogurt (or sour cream), grated garlic, lemon juice, salt, pepper, and chopped parsley until smooth. Taste and adjust seasoning. Chill briefly or serve at room temperature alongside fritti.