Fried Artichokes

Fried Artichoke

Chef: Chris Vacca

Time: 30 min

Serves: 2-4 people



  • 3⁄4 cup plus

  • 2 Tbsp flour

  • Salt

  • 2 Tbsp extra-virgin olive oil

  • 1 egg white

  • Juice of 1 lemon

  • 6 medium or 12 baby artichokes

  • Vegetable oil


  1. 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.

  2. 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.

  3. Put artichokes into lemon water.

  4. 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.

  5. 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.

  6. Transfer artichokes with a slotted spoon to paper towels to drain, and season generously with salt.