Crispy Artichokes Recipe

Prepare artichokes

Trim the artichokes: remove the tough outer leaves until you reach the paler, more tender inner leaves. Trim stems to about 1/2" and peel the stem if woody. Slice each artichoke in half lengthwise and scoop out the fuzzy choke with a spoon if present. Immediately place prepared artichokes in a bowl of cold water with 1 tbs lemon juice to prevent browning and to add flavor. Let sit while you prepare other components (5–10 minutes).

Par-cook potatoes and artichokes

Bring a large pot of salted water to a boil. Add the potato wedges and parboil for 6–7 minutes until just tender but not falling apart. Add the drained artichoke halves to the boiling water for the last 3–4 minutes to tenderize. Drain both in a colander and let steam-dry for 2–3 minutes. Pat dry with a clean kitchen towel or paper towels to remove surface moisture (this helps them crisp).

Coat for crisping

In a large bowl combine flour, cornstarch, 1 tsp of the salt (reserve the rest), black pepper, and garlic powder. Add the drained and dried artichokes and potato wedges to the bowl. Drizzle 2 tbs olive oil and the remaining lemon juice over them and toss to coat evenly. The dry mix should lightly cling; add up to 1 more tbs flour if pieces are very wet.

Fry until golden

Heat vegetable oil in a heavy skillet or shallow pot over medium-high heat to 350°F (175°C) if using a thermometer. Add the artichokes and potatoes in a single layer in batches (do not overcrowd). Fry, turning occasionally, until golden brown and crisp, about 4–6 minutes per batch. Transfer to a wire rack set over a baking sheet or paper towels. Immediately sprinkle with the remaining 1/2 tsp salt and chopped rosemary while hot so the salt and herb stick.

Alternative oven-finish (if not frying)

If baking/roasting: preheat oven to 425°F (220°C). Toss coated artichokes and potatoes with 2 tbs olive oil and spread on a baking sheet in a single layer. Roast 25–30 minutes, flipping once, until deeply golden and crisp. Finish with the reserved salt and chopped rosemary.

While the artichokes/par-boil step is happening, combine mayonnaise, grated garlic, lemon juice, 1 tsp olive oil, minced rosemary, salt, and pepper in a small bowl. Stir until smooth and taste; adjust lemon, salt, or rosemary to preference. Chill briefly to let flavors meld while you finish the artichokes.

Arrange crispy artichokes and potatoes on a serving platter. If using, sprinkle with grated Parmesan or Pecorino and a little extra chopped rosemary. Serve immediately with rosemary aioli and lemon wedges on the side for squeezing.

Leftovers: store aioli in an airtight container in the refrigerator up to 3 days. Crispy artichokes are best reheated in a 400°F (200°C) oven for 8–10 minutes to re-crisp rather than microwaving.