Crispy Artichokes Recipe

Prepare artichokes

If using fresh globe artichokes: trim top and stem, remove tough outer leaves and scoop choke if present; halve or quarter to make 6 pieces. Immediately submerge trimmed artichokes in acidulated water (water + 1 tbs lemon juice) to prevent browning. If using frozen hearts, thaw and pat dry.

Dry and season

Pat artichokes very dry with paper towels. Season lightly with 0.5 tsp salt and 0.25 tsp black pepper.

Make batter

In a bowl whisk together gluten-free flour, cornstarch and baking powder with remaining 0.5 tsp salt and 0.25 tsp pepper. In a separate small bowl whisk egg (or 3 tbs aquafaba) with cold sparkling water until combined. Fold wet into dry until a slightly lumpy tempura-like batter forms. Batter should coat but not be pasty; add up to 2 tbs more water if too thick.

Fry artichokes

Heat oil in a wide skillet over medium-high until shimmering and 350°F if using a thermometer. Working in batches, dredge artichokes lightly in batter, letting excess drip off, then carefully add to oil. Fry 3–5 minutes per side until golden and crispy. Transfer to a rack or paper towel–lined tray and immediately season with a light pinch of salt. Keep warm in a low oven (200°F / 95°C) while finishing remaining pieces.

Combine cilantro, parsley, green onions, jalapeño, olive oil, lemon juice, rice wine vinegar and 0.5 tsp salt in a blender or food processor. Blend to a smooth but verdant sauce, stopping to scrape down sides. If sauce is too thick, add water 1 tablespoon at a time until you reach a silky, spoonable consistency (about 2 tbs). Adjust seasoning with more salt or lemon to taste. Transfer to a squeeze bottle or small bowl for plating.

Place drained black beans, tahini, lime juice, garlic, cumin, 0.5 tsp salt and olive oil in a food processor. Pulse until mostly smooth, then run until creamy, adding 1–2 tbs water to loosen and reach a whipped spreadable texture. Taste and adjust salt or lime. Keep at room temperature.

Thin the tahini with 1 tbs water and 0.5 tbs lemon juice until drizzle-able; season with a pinch of sea salt. Shave or thinly slice turnips and toss lightly with a tiny pinch of salt to soften slightly.

To plate: smear a spoonful (about 2 tbs) of whipped black beans in the center of each plate. Arrange 3 crispy artichoke pieces on top or alongside the smear. Nestle a few shaved turnips around the artichokes. Drizzle jade sauce over artichokes and around the plate (about 1–2 tbs per serving). Finish with thin streams of thinned tahini, a squeeze of lemon over the artichokes, and a scattering of microgreens or chopped parsley. Serve immediately so artichokes remain crisp.