Carciofi Fritti: Fried Artichokes with Lemon Aioli
Recipe Type: Appetizer, Primi, Side
Cuisine: Italian
Serves: 4-6 servings
Enjoy the last artichokes of the season battered and fried for a truly tantalizing appetizer. Serve with lemon wedges or a tangy aioli.
  • 6 to 8 Medium Artichokes
  • 1 Large Lemon
  • ¾ Cup All-purpose Flour
  • ½ Teaspoon Salt
  • 2 Tablespoons Olive Oil
  • 1 Cup Water
  • 1 Egg White
  • Oil For Frying
  • Sea Salt
Lemon Aioli:
  • 2 Extra-large Egg Yolks
  • 1 Tablespoon Dijon Mustard
  • 1 Garlic Clove, Peeled
  • Juice of 1 Lemon
  • 1½ Cup s Olive Oil & Canola Oil Blend
  • 1 Tablespoon Lemon Zest
  • Salt & Pepper
  1. To make the aioli, combine the egg yolks, mustard, and garlic in a food processor, and process until smooth.
  2. Add the lemon juice and pulse to combine.
  3. With the motor running, slowly drizzle in the oil until the sauce becomes thick and creamy.
  4. Add the lemon zest and pulse briefly to combine.
  5. Season to taste with salt and pepper, then place in a bowl and store in the refrigerator until needed.
  6. Combine the flour, salt, olive oil, and water in a bowl and whisk until smooth.
  7. Cover with plastic wrap and let rest 2 hours.
  8. Cut the lemon in half, and squeeze it into a large bowl with cold water.
  9. Trim the stems and cut off ⅓ off the top of each choke.
  10. Snap off the outer dark leaves, leaving the tender pale inner leaves. (See my tutorial How To Clean An Artichoke, link above)
  11. Cut the artichokes in half and scoop out the furry inner chokes.
  12. Place the prepared chokes in the acidulated water until needed.
  13. Just before frying, beat the egg white until stiff peaks form, and fold into the batter.
  14. Heat a medium sized pot with oil at least 2 inches deep over medium high heat until the oil measures 375 degrees F.
  15. Pat the chokes dry with a kitchen towel, then cut each half into two or more pieces.
  16. Cooking in batches, first dip the pieces of artichokes into the batter, and then fry until crisp and light golden brown, about 4 to 5 minutes.
  17. Use a slotted spoon to remove the chokes to a paper towel lined platter after they have been fried.
  18. Season with sea salt, then arrange on a serving platter and serve alongside the lemon aioli sauce.
Recipe by Honest Cooking by Mercato Fabbrica at