📝 About This Recipe
Inspired by the legendary 'Carciofi alla Giudia' of Rome’s Jewish Quarter, these battered artichoke hearts are a masterclass in texture—shattering-crisp on the outside and velvety-tender within. We use a light, effervescent club soda batter to ensure a delicate crust that doesn't overwhelm the earthy, nutty flavor of the artichoke. Perfect as a sophisticated side dish or a crowd-pleasing appetizer, they bring a touch of Mediterranean elegance to any table.
🥗 Ingredients
The Artichokes
- 2 cans Canned or Jarred Artichoke Hearts (14 oz each, packed in water or brine, drained and patted very dry)
- 1/2 cup All-purpose flour (for dredging)
- 1/2 teaspoon Kosher salt (for the dredge)
The Crispy Batter
- 1 cup All-purpose flour (chilled in the freezer for 10 minutes)
- 1/4 cup Cornstarch (adds extra crunch)
- 1 teaspoon Baking powder
- 1 1/4 cups Club soda or Seltzer water (ice cold)
- 1/2 teaspoon Garlic powder
- 1/4 teaspoon Smoked paprika (for a hint of warmth)
- 3 cups Neutral oil (such as vegetable, canola, or grapeseed for frying)
Lemon-Garlic Aioli
- 1/2 cup Mayonnaise (high quality)
- 1 clove Garlic (finely grated or minced to a paste)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Lemon zest (finely zested)
- 1 tablespoon Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Drain the artichoke hearts thoroughly in a colander. Place them on a double layer of paper towels and gently pat them dry; removing excess moisture is critical for a crispy result.
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2
If the artichoke hearts are very large, slice them in half lengthwise. Leave smaller hearts whole for a meaty bite.
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3
In a small bowl, whisk together the mayonnaise, grated garlic, lemon juice, and lemon zest to create the aioli. Set aside in the refrigerator to let the flavors marry.
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4
In a wide, shallow bowl, mix 1/2 cup of flour with 1/2 teaspoon of salt. This will be your dry dredge.
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5
In a separate medium bowl, whisk together the 1 cup of chilled flour, cornstarch, baking powder, garlic powder, and smoked paprika.
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6
Slowly pour the ice-cold club soda into the dry batter ingredients. Whisk gently until just combined; a few small lumps are perfectly fine. Do not overmix, or the batter will become tough.
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7
Fill a heavy-bottomed pot or deep skillet with about 2 inches of oil. Heat over medium-high until it reaches 350°F (175°C) on a kitchen thermometer.
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8
Toss a handful of artichoke hearts in the dry flour dredge, shaking off any excess. This helps the wet batter cling to the vegetable.
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9
Dip the floured artichokes into the wet batter, ensuring they are fully coated.
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10
Carefully lower the artichokes into the hot oil in batches. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasiness.
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11
Fry for 3-4 minutes, turning once or twice with a slotted spoon, until the batter is a deep golden brown and exceptionally crisp.
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12
Use a spider strainer or slotted spoon to transfer the fried artichokes to a wire rack set over a baking sheet. This allows air to circulate and prevents the bottoms from getting soggy.
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13
Immediately sprinkle with a pinch of flaky sea salt while they are still hot.
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14
Repeat the process with the remaining artichokes, allowing the oil to return to 350°F between batches.
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15
Garnish with fresh parsley and serve immediately with the chilled lemon-garlic aioli on the side.
💡 Chef's Tips
Ensure your club soda is ice-cold; the temperature shock between the cold batter and hot oil creates the lightest, airiest crust. Don't skip the dry flour dredge; it acts as a primer that prevents the batter from sliding off the slick surface of the artichoke. Use a wire cooling rack instead of paper towels for draining to maintain maximum crunch on all sides. If you prefer a spicy kick, add 1/4 teaspoon of cayenne pepper to the batter mix. If using frozen artichoke hearts, defrost them completely and squeeze out as much water as possible before starting.
🍽️ Serving Suggestions
Pair with a crisp, chilled Pinot Grigio or a dry Sauvignon Blanc to cut through the richness of the fry. Serve alongside a grilled ribeye steak or roasted chicken as a sophisticated alternative to fries. Arrange on a platter with lemon wedges and a sprinkle of freshly grated Parmesan cheese. Include them as part of a Mediterranean fritto misto platter with fried calamari and lemon slices. Use leftovers (if any!) to stuff into a pita with arugula and extra aioli for a delicious lunch sandwich.