Method

Step 1: Prepare the Artichokes

Trim the Artichokes: Start by trimming the stems of the artichokes. Remove the tough outer leaves until you reach the tender, pale inner leaves.

Cut and Soak: Cut the artichokes in half lengthwise and remove the fuzzy choke with a spoon. Immediately place the halves in a bowl of cold water mixed with lemon juice to prevent browning. Let them soak for about 5 minutes.

Step 2: Set Up the Breading Station

Breading Preparation: In one bowl, place the flour. In a second bowl, whisk the eggs. In a third bowl, place the breadcrumbs mixed with salt and pepper.

Step 3: Bread the Artichokes

Coat the Artichokes: Remove the artichokes from the water and pat them dry. Dip each half into the flour, shaking off any excess. Then dip it into the egg mixture, followed by the breadcrumbs, ensuring they are well-coated.

Step 4: Fry the Artichokes

Heat the Oil: In a heavy-bottomed skillet or deep fryer, heat about 1 inch of olive oil over medium heat until hot (around 350°F or 175°C).

Fry the Artichokes: Carefully add the breaded artichokes cut-side down into the hot oil. Fry for about 4-5 minutes until golden brown, then flip and fry for another 3-4 minutes.

Drain: Use a slotted spoon to remove the fried artichokes and transfer them to a plate lined with paper towels to absorb excess oil. Sprinkle with salt while they’re still hot.

Step 5: Serve

Garnish and Serve: Serve the carciofi fritti warm with lemon wedges on the side for squeezing over the top. Enjoy the crispy, flavorful bites!

Variations

Herbed Breadcrumbs: Add dried herbs such as oregano, basil, or parsley to the breadcrumb mixture for added flavor.

Spicy Twist: Mix some chili flakes into the breadcrumbs for a spicy kick.

Dairy-Free: Substitute eggs with a mixture of ground flaxseed and water (1 tablespoon flaxseed + 2.5 tablespoons water = 1 egg).