Fried Artichokes Recipe

Prep artichokes

Trim each artichoke: snap off tough outer leaves until you reach the paler, tender inner leaves. Cut about 1/2 inch from the top of each and trim the stem flush. Rub cut surfaces immediately with the halved lemon to prevent browning and place trimmed artichokes in a bowl of cold water with the squeezed lemon halves for 10 minutes.

Halve and clean

Remove the artichokes from the lemon water, drain and pat dry. Slice each artichoke in half lengthwise. Use a small spoon to scoop out any light-colored choke from the center of larger artichokes. If pieces are large, cut into quarters so the pieces are about 1–1.5 inches wide.

Blanch (optional, for tender inside)

Bring a medium pot of salted water to a simmer. Add artichoke halves and simmer gently for 6–8 minutes until just tender but not falling apart. Drain and pat completely dry. Cooling the pieces helps the batter adhere.

Make batter

In a medium bowl whisk together the all-purpose flour, cornmeal, baking powder, kosher salt and black pepper. If using the egg, beat it lightly and whisk into the dry mix. Gradually whisk in the cold sparkling water until you have a loose, slightly thick batter that coats the back of a spoon (about the consistency of heavy cream). Keep batter cold in the refrigerator until ready to fry.

Heat oil

Pour about 1 inch (or more, depending on pan) of vegetable oil into a heavy skillet or sauté pan and heat over medium-high until the oil reaches 350–360°F (175–182°C). If you don't have a thermometer, test with a drop of batter—the batter should sizzle and rise to the surface immediately.

Fry artichokes

Working in batches to avoid crowding, dredge each artichoke piece in a light dusting of additional flour (tap off excess), then dip into the cold batter to coat fully. Carefully lower into hot oil and fry until golden brown and crisp, about 3–4 minutes per side depending on size. Turn once for even color. Remove with a slotted spoon and transfer to a wire rack set over a baking sheet; keep warm in a 200°F (95°C) oven if needed. Repeat with remaining pieces.

Finish and serve

Season hot fried artichokes immediately with a light sprinkle of kosher salt. Arrange on a platter, garnish with chopped parsley and an extra lemon wedge. Serve hot with the horseradish poppyseed sauce for dipping.

Combine ingredients

In a small bowl whisk together the mayonnaise and Greek yogurt until smooth. Add the prepared horseradish, honey, apple cider vinegar, Dijon mustard, lemon juice and lemon zest. Whisk until fully incorporated.

Season and add poppyseed

Stir in the poppy seeds and season with salt and black pepper to taste. Taste and adjust sweetness or acidity: add an extra 1/2 tsp honey if you want milder heat, or another 1/4 tsp vinegar or 1/2 tsp lemon juice if you want brighter acidity.

Chill and rest

Refrigerate the sauce at least 20 minutes before serving to let flavors meld. Bring to room temperature for 10 minutes before serving if chilled very cold.