Spanish Fried Artichokes
Ingredients
- 8 pcArtichoke (trimmed and halved)
- 2 pcCitrus limon (L.) Burm. f. (for juice and serving)
- 100 gWheat flour (for coating)
- 500 mlExtra virgin olive oil (for frying)
- 1 pinchGray sea salt (for final seasoning)
Method
Golden artichoke hearts with a crispy outer shell and a tender center. A touch of acidity and salt to enhance their earthy flavor.
- 1
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
Immediately plunge the hearts into a bowl of cold water with lemon juice. This prevents the artichokes from browning upon contact with air.
- 3
Steam the hearts for 8 minutes. A knife tip should slide into the base without resistance. Drain and pat dry thoroughly.
- 4
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
Place on paper towels. Immediately sprinkle with sea salt. Serve with a lemon wedge for acidity.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately to maintain crunchiness. Does not reheat well.
