Crispy Baby Artichoke Recipe

Prep artichokes

Trim the baby artichokes: remove tough outer leaves and trim stem ends. If any are larger than golf-ball size, halve them. Immediately place trimmed artichokes in a bowl of cold water with a squeeze of lemon to prevent browning.

Make batter

In a medium bowl whisk together the all-purpose flour, cornstarch, salt, and black pepper. In a separate small bowl beat the egg, then whisk in the cold sparkling water until just combined. Fold the wet into the dry mixture to form a light batter; it should cling to the artichokes but remain slightly runny. If too thick, add up to 1–2 tbs more sparkling water.

Fry artichokes

Heat a heavy skillet or small pot with vegetable oil to 350°F (175°C) — enough oil to shallow-fry so artichokes can crisp at least halfway around. Drain and pat the artichokes completely dry. Dip each artichoke into the batter, let excess drip off, then carefully place into the hot oil. Fry in batches, turning once, until golden and crisp, about 3–4 minutes per side for halved baby artichokes. Transfer to a paper-towel–lined tray and season lightly with fine sea salt and a squeeze of lemon juice while hot.

Bring a small pot of salted water to a boil and add the chopped sunchokes. Simmer until very tender, about 12–15 minutes. Drain, reserving a tablespoon of cooking liquid. Transfer sunchokes to a blender or food processor with the butter, heavy cream, reserved cooking liquid as needed, salt, and white pepper. Blend until smooth and velvety, adjusting cream or cooking liquid to reach a spreadable purée consistency. Keep warm or reheat gently before plating.

Heat 1 tablespoon olive oil in a sauté pan over medium-high heat. Add the quartered crimini mushrooms and cook undisturbed for 2 minutes to get color, then toss and add the minced garlic. Sauté for another 1–2 minutes until garlic is fragrant and mushrooms are tender. Stir in sliced pepperoncini, season with salt and cracked black pepper, and cook 30–45 seconds more to warm the pepperoncini. Remove from heat.

To plate, smear 2–3 tablespoons of warm sunchoke purée on each plate as a base. Arrange 4 crispy baby artichokes per serving on the purée. Spoon a few sautéed crimini pieces and pepperoncini slices around and over the artichokes. Finish with a light grate of lemon zest, a few drops of fresh lemon juice, chopped parsley, and a final pinch of fine sea salt and cracked black pepper. Serve immediately with lemon wedges on the side.