Fried artichokes, how to prepare them crispy and golden, not greasy, ready in an instant, a delicious appetizer to munch on, also great as a side dish, both with meat and fish, they retain their crunchiness if dried well after frying. I love artichokes and after trying them in a thousand ways, here I am preparing them like this, fried raw, perfect for those who love to taste the full flavor of artichokes and at the same time enjoy a crunchy fry. The artichokes cook perfectly raw in hot oil, it’s important to keep the temperature constant, not too high, to avoid them getting dark and raw inside. Here is the collection of artichoke recipes.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
Ingredients for 4 people
- 4 artichokes
- as needed semolina flour
- as needed sunflower oil
- 1/2 lemon
- as needed salt
Tools
- Bowl
- Pan – nonstick
- Knife
Preparation of fried artichokes
Clean the artichokes. Cut the stem, leaving only a small part that you peel. Remove the older leaves, cut the harder tips. Open them in half, then cut them into 6-8 wedges, soak them in water and lemon juice to prevent them from darkening.
Put the semolina flour on a plate. Place the pan on the heat and add plenty of sunflower oil for frying.
Take one artichoke wedge at a time and pass it in the semolina, coat it well, and submerge it in hot oil, at about 320°F, not hotter. Fill the pan with the coated artichokes, and let them brown gently.
When they start to brown on one side, turn them over and let them brown on the other side as well. When they are nicely golden, take them out one by one with tongs, drain them from the oil, and then place them on a plate with absorbent paper to remove the residual oil. Do not stack them.
Then arrange them on a serving plate and salt, only at the end, just before serving.
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