Deep Fried Baby Artichokes
Recipe By: Giada De Laurentiis
2 lemons -- halved
12 baby artichokes
3 cup olive oil
Sea salt
Fill a large bowl halfway with water. Squeeze the lemon halves into
the water and add the lemons. Trim the stem of 1 artichoke. Starting
at the base, bend the tough outer leaves back and pull off where they
break naturally. Using a vegetable peeler, peel the dark green skin
from the base. Halve the artichoke lengthwise and scoop out any
choke. Add to the lemon water. Repeat with the remaining artichokes.
Heat the oil in a heavy large saucepan over medium heat until a
thermometer registers 350 degrees F. Drain the artichokes and pat
dry. Working in 2 batches, add the artichokes to the hot oil and cook
until they are tender and golden brown, about 8 to 10 minutes. Using
a slotted spoon or tongs, transfer the fried artichokes to a paper
towel-lined plate to drain. Sprinkle with salt while artichokes are
still warm and serve.
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