Crispy Artichokes Recipe

Prepare artichokes

If using fresh baby or globe artichokes: trim stems and remove tough outer leaves until you reach the tender pale leaves. Cut off top third of each artichoke to remove thorny tips and rub exposed areas with lemon to prevent browning. Halve or quarter depending on size. If using frozen artichoke hearts, thaw and pat dry; if packed in water, drain well and pat completely dry.

Prepare potatoes

Wash potatoes and cut into matchstick fries or thin rounds (about 1/8–1/4 inch). For extra crispiness, place cut potatoes in cold water and refrigerate for 10 minutes to remove surface starch, then drain and pat very dry with paper towels.

Parboil artichokes and potatoes: bring a pot of lightly salted water to a simmer. Add artichoke pieces and parboil 5 minutes to tenderize (do not overcook). Remove with a slotted spoon and transfer to a bowl of ice water to stop cooking, then drain and pat dry. Add potatoes to the simmering water for 3–4 minutes until just tender but still holding shape. Drain and pat dry thoroughly.

Make batter: in a medium bowl whisk together flour, cornstarch, 1 tsp salt, pepper, and garlic powder. Whisk in cold sparkling water (or beer) and the egg until a smooth, slightly thick batter forms. Batter should coat but not be overly heavy; if too thick, add a tablespoon more water.

Heat oil: pour vegetable oil into a heavy-bottomed skillet or pot to a depth of about 1–1.5 inches. Heat over medium-high until it reaches 350–360°F (175–180°C) or until a small drop of batter sizzles and browns in about 30 seconds.

Coat and fry: working in batches to avoid overcrowding, toss the dried artichoke pieces and potatoes in the batter to coat evenly. Allow excess to drip off, then gently lower into hot oil. Fry until golden brown and crisp, about 3–5 minutes per batch for artichokes and 3–4 minutes for potato pieces. Stir occasionally for even color. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray and immediately season with a pinch of salt.

Finish and garnish: when all batches are fried, squeeze a little lemon over the hot crispy artichokes and potatoes and sprinkle with chopped parsley if using. Serve immediately with rosemary aioli for dipping.

Combine mayonnaise, chopped rosemary, minced garlic, lemon juice, olive oil, salt, and pepper in a small bowl.

Whisk until smooth and emulsified. Taste and adjust seasoning — add more lemon for brightness, more rosemary for herbal intensity, or a pinch of salt as needed.

Chill for at least 15 minutes to allow flavors to meld. Serve alongside the crispy artichokes and potatoes.