Spanish Fried Artichokes

Golden artichoke hearts with a crispy outer shell and a tender center. A touch of acidity and salt to enhance their earthy flavor.

• Prep: 20 min
• Cook: 15 min
• Difficulty: Medium
• Calories: 258
• Protein: 10 g
• Carbs: 32 g
• Fat: 6 g

Ingredients

• 8 pc Artichoke ( trimmed and halved )
• 2 pc Citrus limon (L.) Burm. f. ( for juice and serving )
• 100 g Wheat flour ( for coating )
• 500 ml Extra virgin olive oil ( for frying )
• 1 pinch Gray sea salt ( for final seasoning )

Instructions

1. Trimming artichokes

   Remove the toughest outer leaves. Cut off the top third of the leaves. Trim the base with a paring knife to keep only the tender heart.

2. Lemon soaking

   Immediately plunge the hearts into a bowl of cold water with lemon juice. This prevents the artichokes from browning upon contact with air.

3. Pre-cooking

   Steam the hearts for 8 minutes. A knife tip should slide into the base without resistance. Drain and pat dry thoroughly.

4. Frying

   Dredge the hearts in flour, shaking off any excess. Fry in hot olive oil. When the edges become golden and crispy, they are ready.

5. Seasoning

   Place on paper towels. Immediately sprinkle with sea salt. Serve with a lemon wedge for acidity.

Chef's tips

• The oil must be shimmering hot to sear the flour instantly and prevent the artichoke from soaking up grease.
• Dry the artichokes perfectly after steaming, otherwise the oil will splatter.

Storage

Eat immediately to maintain crunchiness. Does not reheat well.