Deep-fried globe artichoke
- Samuel Goldsmith
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Serves 4
Easy
Prep: 20 mins
Cook: 12 mins - 20 mins
A star rating of 5 out of 5.1 ratingRate
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Golden spears of deep-fried artichoke, perfect for dipping in aïoli. This recipe is based on carciofi alla giudia, a classic dish served in the Jewish quarter of Rome
Dairy-free
Egg-free
Gluten-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1 lemon
juiced
-
4 globe artichokes
-
1-1.5 litres olive oil
for deep-frying
-
aïoli
or mayonnaise, to serve (gluten-free or vegan, if needed)
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Nutrition: Per serving
-
kcal157
-
fat11g
-
saturates2g
-
carbs6g
-
sugars1g
-
fibre7g
high
-
protein4g
-
salt0.3g
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Method
-
step 1
Fill a large bowl with water and stir in half the lemon juice. Remove the tough outer leaves from the artichokes, stopping once you’ve reached the tender inner leaves. Cut the top of the artichoke off (around 2-3cm), and use a vegetable peeler to peel a layer of the stalk off, including any bits of the tough leaves that remain at the base. Quarter the artichoke, then, using a spoon or sharp knife, remove the fluffy choke from the centre (see tip below) and tip the artichoke into the lemon water. Work as quickly as possible to prevent discolouring.
-
step 2
Heat the oil to 180C in a deep-fat fryer following the manufacturer’s instructions, or a deep saucepan. If you don’t have a thermometer, the oil is ready when an artichoke leaf dropped in sizzles and turns golden in 1-2 mins. Pat the artichoke pieces dry using a clean tea towel, then deep-fry for 4-6 mins until golden. (You may need to do this in batches.) Drain on kitchen paper, then serve with aïoli or mayo, squeezing over the rest of the lemon juice.
Recipe tip
To easily remove the choke, scoop it out using a teaspoon. Alternatively, cut under the base of it using a sharp knife, then scrape it out. It’s important to remove as much of the choke as possible, as it can irritate your throat.
Recipe from Good Food magazine, April 2023
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