Fried Artichokes Recipe

Trim and halve

Fill a large bowl with cold water and squeeze in juice of 1 lemon; keep lemon halves in the water to slow browning. Trim artichokes by slicing off the top 1 inch and trimming the stem flush; remove tough outer leaves until you reach paler inner leaves. Cut each artichoke in half lengthwise. Using a spoon, scoop out the fuzzy choke from the center of each half.

Rub with lemon and blanch

As you trim each piece, rub exposed surfaces with the reserved lemon half and immediately place into the lemon water. In a large pot bring 4 cups water and 1 tsp salt to a gentle boil. Add artichoke halves, reduce heat to a simmer, and cook until just tender when pierced with a knife, about 8–12 minutes depending on size. Drain well and pat dry thoroughly with kitchen towels or paper towels.

Make dry mix

In a shallow bowl or wide plate whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp black pepper, and 1 tsp salt until evenly combined.

Prepare wet batter

In a separate bowl whisk 1 cup cold sparkling water (or club soda) with 1 large egg if using. The mixture should be slightly lumpy and cold — this gives a light, crisp coating. If you prefer a thinner batter omit the egg and add a few more tablespoons of sparkling water.

Coat artichokes

Working in small batches, dredge each artichoke half first in the dry mix to lightly coat (shake off excess), then dip into the wet batter to fully coat. Allow excess batter to drip off before frying. If you prefer a lighter, double-coating for extra crispness, return the battered piece to the dry mix briefly and shake off excess.

Heat oil

Pour about 1–1.5 inches of neutral oil into a heavy skillet or wide pot (approximately 1 cup). Heat over medium-high until oil reaches 350°F (175°C) or a small drop of batter sizzles and rises immediately.

Fry artichokes

Carefully add battered artichoke halves to the hot oil in a single layer without overcrowding (work in batches). Fry until golden brown and crisp on the edges, about 3–5 minutes per side. Turn once with tongs or a slotted spoon to cook evenly. Adjust heat as needed to maintain 325–350°F; reduce if pieces brown too quickly.

Drain and season

Use a slotted spoon to transfer fried artichokes to a wire rack set over a sheet pan or to paper towels to drain. While still hot, sprinkle with flaky sea salt (about 1/2 tsp total) and chopped parsley if using. Serve with lemon wedges for squeezing.

Mix 1/2 cup Greek yogurt or mayonnaise with 1 tsp lemon zest, 1/2 tsp minced garlic, 1/4 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning. Chill until ready to serve. Offer alongside fried artichokes.