Fried Roman Artichokes Recipe
Make Fried Roman Artichokes Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Prep & soaking
Batter & dredge
Finishing & frying
Method
Prep & soaking
- 1
Trim and halve
Fill a large bowl with the cold water and lemon juice so the liquid will cover the artichokes and prevent browning. Working with one artichoke at a time, remove and discard the tough outer leaves until you reach the paler, more tender inner leaves. Using a sharp chef's knife, trim about 1/2 inch from the top and trim the stem flush so the artichoke sits flat. Cut each artichoke in half lengthwise. If the choke (fuzzy center) is present and mature, scoop it out with a small spoon or melon baller; for young Roman artichokes the choke may be minimal. Immediately transfer each halved artichoke to the lemon water to keep them from browning.
- 2
Drain
Let the artichoke halves soak in the lemon water for 10 minutes to remove any grit and to slow oxidation. After soaking, lift the artichokes out (do not pour the soaking liquid over them) and place them in a colander to drain and pat dry thoroughly with paper towels. Removing as much surface moisture as possible helps the batter adhere and reduces splatter when frying.
Batter & dredge
- 3
Make the dry mix
In a medium bowl whisk together the all-purpose flour, cornmeal or semolina (if using), baking powder, salt, and black pepper until evenly combined.
- 4
Mix wet and make batter
If using the egg, whisk the egg into the very cold sparkling water. Pour the wet mixture into the dry ingredients and stir briefly with a fork or whisk just until a lumpy batter forms. Do not overmix — a few small lumps are fine. Batter should be thick enough to coat the back of a spoon but still fluid; adjust with a tablespoon of extra sparkling water if needed.
- 5
Dredge the artichokes
One at a time, pat the artichoke halves again to ensure dryness. Lightly dust each half with a tablespoon of plain flour (this helps the batter stick), then dip and coat evenly in the batter, letting excess drip off. Place coated halves on a tray while you heat the oil.
Finishing & frying
- 6
Heat the oil
Pour oil into a wide, heavy skillet to a depth of about 1/4 to 1/2 inch if shallow-frying, or use a deep pot for deep frying to 2–3 inches depth. Heat over medium-high until shimmering and a small drop of batter sizzles and turns golden in about 20–30 seconds (oil temperature approx. 350–375°F / 175–190°C). If you have a thermometer use it to monitor the temperature.
- 7
Fry the artichokes
Working in batches so you do not overcrowd the pan, carefully lay battered artichoke halves into the hot oil, presentation side down first. Fry 2–3 minutes per side for shallow frying or 3–4 minutes per side for deeper oil, until the batter is golden brown and the artichoke is tender when pierced with a paring knife. Turn once using tongs or a slotted spatula; total cook time will depend on the size of the artichokes. Adjust heat as needed to keep oil temperature steady — too hot will brown outside before inside cooks; too cool will produce greasy results.
- 8
Drain and season
Transfer fried artichokes to a rack set over a baking sheet or onto paper towels to drain briefly. While still hot, sprinkle with fine sea salt or flaky salt to taste and scatter chopped parsley over the top if using.
- 9
Serve
Serve immediately with lemon wedges on the side for squeezing. Fried Roman artichokes are best eaten hot and crisp; they make an excellent antipasto or side dish.