Chef: Chris Vacca
Time: 30 min
Serves: 2-4 people
3⁄4 cup plus
2 Tbsp flour
2 Tbsp extra-virgin olive oil
1 egg white
Juice of 1 lemon
6 medium or 12 baby artichokes
Combine flour and ¼ tsp. salt in a large bowl and make a well in the center. Mix olive oil with 1 cup water in a small bowl and gradually add to well, whisking constantly, until flour is incorporated and batter is smooth. Cover with plastic; set aside for 2-3 hours. Just before frying, whisk egg white in a bowl until stiff peaks form, then fold into batter.
Stir lemon juice into a large bowl of water and set aside. Trim stems and top one-third off of artichokes with a sharp knife, then snap off dark outer leaves and Scoop out choke with small spoon, then cut hearts into quarters.
Put artichokes into lemon water.
Pour oil into a medium pot to a depth of 2" and heat over medium-high heat until hot, about 375° on a candy thermometer.
Working with a few pieces at a time, pat artichokes dry, then dip into batter and deep-fry until crisp and golden, about 4 minutes.
Transfer artichokes with a slotted spoon to paper towels to drain, and season generously with salt.