D: These crisp delights are an appetizer staple all over Italy, usually served in a cone of paper, to go with a great roasted meat dish. This recipe calls for a quick dredging in flour before frying, but if you want an extra layer of mouthwatering crunch, try the beer batter mixture we use in our Fish Taco recipe (link below).
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Use a spoon to remove the inedible hairy leaves and slice into quarters. Place the artichokes in a bowl of water with some lemon juice to keep the artichoke from oxidizing or turning brown.
Add the flour to a casserole dish and whisk in some salt and pepper.
Heat the vegetable oil in a high-sided skillet or Dutch oven.
Dredge the artichokes in the flour, shaking off the excess. Once the oil is hot, slip the artichokes in the hot oil and fry for about 4 to 5 minutes, using tongs to flip them from time to time.
Transfer the artichokes and let drain on a paper towel-lined platter and sprinkle with salt.
Serve with Fish Tacos.