📝 About This Recipe
Transport your kitchen to the heart of Rome's Jewish Quarter with these ethereally light and crispy fried artichokes. This recipe features tender artichoke hearts enveloped in a delicate, sparkling water-based batter that shatters upon the first bite, revealing a buttery, earthy center. It is a seasonal Italian masterpiece that celebrates the transition of spring with a perfect balance of salt, lemon, and crunch.
🥗 Ingredients
The Artichokes
- 12-15 pieces Fresh Baby Artichokes (tender, firm, and heavy for their size)
- 2 pieces Lemons (one for acidulated water, one for serving)
- 6 cups Cold Water (for the soaking bowl)
The Tempura-Style Batter
- 1.5 cups All-purpose flour (sifted)
- 0.5 cups Cornstarch (for extra crispness)
- 1.5 cups Sparkling Mineral Water (ice-cold)
- 1 large Egg (chilled)
- 1 teaspoon Sea salt (plus more for finishing)
- 0.5 teaspoon Black pepper (freshly cracked)
Frying and Finishing
- 1 quart Neutral Oil (Grapeseed, Sunflower, or refined Peanut oil)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
- 1 pinch Flaky Sea Salt (Maldon or similar)
👨🍳 Instructions
-
1
Prepare a large bowl of acidulated water by squeezing the juice of one lemon into 6 cups of cold water. Drop the lemon halves in as well.
-
2
Trim the artichokes by snapping off the tough outer dark green leaves until you reach the pale, yellowish-green tender inner leaves.
-
3
Cut off the top 1/3 of the artichoke to remove the thorny tips. Use a paring knife to peel the tough outer skin from the stem and the base of the heart.
-
4
Slice each artichoke lengthwise into quarters (or halves if they are very small). Immediately submerge them in the lemon water to prevent browning (oxidation).
-
5
In a medium pot, bring salted water to a boil. Blanch the artichoke pieces for 3-5 minutes until just barely tender when pierced with a fork. Drain and pat completely dry with paper towels.
-
6
Prepare the batter: In a large bowl, whisk together the flour, cornstarch, salt, and pepper. In a separate small bowl, lightly beat the cold egg.
-
7
Slowly pour the ice-cold sparkling water and the egg into the flour mixture. Whisk gently until just combined; a few small lumps are okay. Do not overmix, or the batter will become tough.
-
8
Heat 2-3 inches of oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
-
9
Working in small batches, dip the dried artichoke pieces into the batter, ensuring they are fully coated but allowing excess batter to drip off.
-
10
Carefully lower the artichokes into the hot oil. Fry for 3-4 minutes, turning occasionally, until they are a deep golden brown and crispy.
-
11
Use a slotted spoon or spider to remove the artichokes and place them on a wire rack set over a baking sheet to drain. This keeps them crispier than paper towels.
-
12
Immediately sprinkle with flaky sea salt while still hot so the salt adheres to the batter.
-
13
Repeat with the remaining artichokes, ensuring the oil returns to 350°F between batches.
-
14
Garnish with chopped parsley and serve immediately with fresh lemon wedges on the side.
💡 Chef's Tips
Ensure the sparkling water is ice-cold; the temperature shock between the cold batter and hot oil creates the crispest texture. Do not overcrowd the pot while frying, as this drops the oil temperature and results in greasy, soggy artichokes. If you cannot find baby artichokes, use frozen artichoke hearts that have been completely thawed and patted dry. Always blanch fresh artichokes before frying to ensure the interior is creamy and fully cooked. To keep the first batches warm, place the wire rack in a 200°F (95°C) oven while you finish the rest.
🍽️ Serving Suggestions
Serve as an antipasto alongside a chilled glass of crisp Vermentino or Sauvignon Blanc. Pair with a zesty garlic aioli or a spicy calabrian chili mayo for dipping. Serve as a side dish to grilled lamb chops or pan-seared sea bass. Include them as part of a fritto misto platter with fried lemon slices and sage leaves. Enjoy as a decadent snack with a squeeze of charred lemon and a sprinkle of Pecorino Romano.