Carciofi Fritti: Italian Fried Artichokes with Lemon Aioli

Seasonal artichokes, battered and perfectly fried makes for an inspring appetizer. Serve with lemon wedges or a tangy aioli.

Although I love just about any vegetable you could name, I must admit that spring vegetables such as artichokes, asparagus, fava beans, and tiny spring peas are my favorites. We planned our return to Umbria a week or two later than usual and unfortunately we arrived at the end of the spring harvest. Unlike North America where they import vegetables year round from different countries, if vegetables are not in season they simply are not available here in Italy. If you prefer certain vegetables, you learn very quickly that you have to enjoy them to the fullest when they are in season.

If I had to pick one vegetable as my favorite, it would be artichokes, and I prepare them almost on a daily basis when they are available. After arriving back in Italy, the first thing I did was head to a local outdoor market to buy artichokes. I bought both the tiny purple ones as well as the larger spiny ones, and we actually made a meal of artichokes prepared three ways.

Artichokes are intimidating for many as they do require a fair amount of preparation before you can cook them. Once you have cleaned an artichoke or two, you will realize that although a bit time consuming, it is rather easy. While you clean your chokes, do keep them in a bowl of lemon water, so they do not oxidize and turn brown.

This recipe is similar to how I prepare my Fried Zucchini Flowers as the cleaned chokes are cut into pieces, dipped in a light batter and are then fried in oil. I use sunflower oil for my deep frying, but any light tasting oil will work fine. I made a lemon aioli to dip my fried artichokes in, although my husband prefers them simply with a squeeze of lemon juice and a sprinkling of sea salt.

See Also

Crispy Fried Cauliflower and Creamy Hummus Dip

How to Make Carciofi Fritti: Fried Artichokes

Preparing the Lemon Aioli:

1. In a food processor, blend together egg yolks, Dijon mustard, and garlic until smooth.
2. Add lemon juice and pulse to combine.
3. With the processor running, gradually add the oil blend until the mixture becomes thick and creamy.
4. Stir in lemon zest, then season with salt and pepper.
5. Transfer the aioli to a bowl and refrigerate until serving.

Making the Batter:

1. Whisk together flour, salt, olive oil, and water in a bowl until smooth.
2. Cover and let the batter rest for 2 hours at room temperature.

Prepping the Artichokes:

1. Fill a large bowl with cold water and squeeze the juice of half a lemon into it.
2. Trim the stems of the artichokes and cut off the top third.
3. Remove tough outer leaves until you reach the tender pale inner leaves.
4. Halve the artichokes and use a spoon to remove the fuzzy centers.
5. Place prepared artichokes in the lemon water to prevent browning.

Frying the Artichokes:

1. Beat the egg white to stiff peaks and gently fold into the rested batter.
2. Heat oil in a deep pot to 375°F (190°C).
3. Dry artichoke pieces with a towel, then slice each half into smaller pieces if desired.
4. Dip artichoke pieces into the batter, ensuring even coating.
5. Fry in batches until golden brown, about 4-5 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate.
6. Season with sea salt immediately after frying.

Serving:

• Arrange the fried artichokes on a platter and serve with the chilled lemon aioli for dipping.

Recipe Notes:

• Keep sliced artichokes in acidulated water (water with lemon juice) to prevent browning.
• Ensure oil is at the correct temperature before frying to prevent the artichokes from absorbing too much oil.

Carciofi Fritti: Fried Artichokes with Lemon Aioli

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• Author: Deborah Mele
• Total Time: 2 hours 50 minutes
• Yield: 4 -6 servings 1x

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Description

Seasonal artichokes, battered and perfectly fried makes for an inspring appetizer. Serve with lemon wedges or a tangy aioli.

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Ingredients

Units USM Scale 1x2x3x

• 6 to 8 medium artichokes
• 1 large lemon
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 cup water
• 1 egg white
• Oil for frying
• Sea salt for seasoning

Lemon Aioli:

• 2 extra-large egg yolks
• 1 tablespoon Dijon mustard
• 1 garlic clove, peeled
• Juice of 1 lemon
• 1 1/2 cups olive oil & canola oil blend
• 1 tablespoon lemon zest
• Salt & pepper to taste

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Instructions

Preparing the Lemon Aioli:

1. In a food processor, blend together egg yolks, Dijon mustard, and garlic until smooth.
2. Add lemon juice and pulse to combine.
3. With the processor running, gradually add the oil blend until the mixture becomes thick and creamy.
4. Stir in lemon zest, then season with salt and pepper.
5. Transfer the aioli to a bowl and refrigerate until serving.

Making the Batter:

1. Whisk together flour, salt, olive oil, and water in a bowl until smooth.
2. Cover and let the batter rest for 2 hours at room temperature.

Prepping the Artichokes:

1. Fill a large bowl with cold water and squeeze the juice of half a lemon into it.
2. Trim the stems of the artichokes and cut off the top third.
3. Remove tough outer leaves until you reach the tender pale inner leaves.
4. Halve the artichokes and use a spoon to remove the fuzzy centers.
5. Place prepared artichokes in the lemon water to prevent browning.

Frying the Artichokes:

1. Beat the egg white to stiff peaks and gently fold into the rested batter.
2. Heat oil in a deep pot to 375°F (190°C).
3. Dry artichoke pieces with a towel, then slice each half into smaller pieces if desired.
4. Dip artichoke pieces into the batter, ensuring even coating.
5. Fry in batches until golden brown, about 4-5 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate.
6. Season with sea salt immediately after frying.

Serving:

• Arrange the fried artichokes on a platter and serve with the chilled lemon aioli for dipping.

Notes

• Keep sliced artichokes in acidulated water (water with lemon juice) to prevent browning.
• Ensure oil is at the correct temperature before frying to prevent the artichokes from absorbing too much oil.

• Prep Time: 30 mins
• Resting Time: 120 mins
• Cook Time: 20 mins
• Category: Appetizer, Primi, Side
• Method: Deep Frying
• Cuisine: Italian