Fried Artichoke Recipe
pickled carrots, cucumber & vegan sambal aioli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fried Artichokes
Pickled Carrots and Cucumbers
Vegan Sambal Aioli
Method
Preparation
- 1
Pickling the Vegetables
In a saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil, then reduce heat and let it simmer for 5 minutes. Slice the carrots and cucumber thinly, and place them in a jar. Pour the hot pickling liquid over the vegetables, seal, and let cool. Refrigerate for at least 1 hour before serving.
- 2
Making the Sambal Aioli
In a bowl, mix the vegan mayonnaise, sambal oelek, minced garlic, lemon juice, and salt. Adjust seasoning to taste and set aside.
Frying the Artichokes
- 3
Prepare the Artichokes
Trim the artichokes by removing the tough outer leaves and cutting off the tops. Cut them in half and scoop out the fuzzy choke with a spoon.
- 4
Batter and Fry
In a bowl, mix the flour, cornstarch, baking powder, and salt. Gradually add water to create a batter. Heat vegetable oil in a deep pan to 350°F (175°C). Dip each artichoke half in the batter and carefully place it in the hot oil. Fry until golden brown, about 4-5 minutes. Remove and drain on paper towels.
