Recipe courtesy of Giada De Laurentiis
Print
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
6 appetizer servings
Level:
Intermediate

Ingredients

  • 2 lemons, halved
  • 12 baby artichokes
  • 3 cups olive oil
  • Sea salt

Directions

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Chicago-Style Deep Dish Pizza

Recipe courtesy of Santos Loo

Roasted Baby Potatoes with Rosemary and Garlic

Recipe courtesy of Justine Simmons

Fried Polenta

Recipe courtesy of Giada De Laurentiis

Italian Stuffed Artichokes

Recipe courtesy of Justine Simmons

Shrimp Fried Rice

Recipe courtesy of Justine Simmons

Loaded Baby Potatoes

Recipe courtesy of Tiffani Thiessen

Fried Chicken

Recipe courtesy of Chuck Hughes

Fried Calamari

Recipe courtesy of Chuck Hughes

On TV

Trending Videos

Brunch Bonanza

So Much Pretty Food Here