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Fried Baby Artichokes Alla Giudia MARIO BATALI

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Your newest fried favorite!

2 pounds baby or small artichokes
2 lemons (halved)
virgin olive oil or canola oil (for deep frying)
Kosher salt (to taste)
1 cup olive oil
2 eggs (separated)
2 cloves garlic (minced)
1 tablespoon parsley (chopped)
2 tablespoons lemon juice
Kosher salt (to taste)
water (to adjust thickness)

Preheat a large pot or Dutch oven fill halfway full of canola oil to 260ºF.
For Baby Artichokes: Pull off the tough outer leaves from each artichoke, then cut off the top 1/2-inch of the remaining leaves. Trim the bottom of the artichoke stem, then cut off the top outer layer of the stem with a pairing knife. Transfer the artichokes to a large bowl filled halfway with water and squeeze 1 of the halved lemons over the artichokes to prevent oxidation.
Gently lower artichokes into preheated oil and cook until tender, about 10 – 15 minutes. Remove artichokes from the oil, drain and cool on a paper towel-lined plate. When the artichokes are cool enough to handle, gently pry open the leaves to create the look of blooming flower.
Heat the oil up to 360ºF. Gently lower the artichokes into the oil and fry a second time, until golden brown and crispy, about 1-2 minutes. Remove to a paper-towel lined plate and season with salt immediately. Cut the remaining lemon into wedges and serve with the artichokes.
For Lemon Aioli: Separate the eggs and discard the egg whites. In a large bowl, add egg yolks, garlic, lemon juice, and a pinch of salt in a mixing bowl. Drizzle olive oil slowly into the bowl and whisk continuously while pouring until emulsified. Stir in the parsley and if the mixture is too think, add water in small amounts until desired thickness is reached.
Tip: Use a vegetable peeler to peel down any stringy parts of the stem!

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