Fried Artichokes
By Lawman JohnsonPublished on August 23, 2021
Time
50 minutes
Yield
Serves 4 to 6
Ingredients
Marinara Sauce
2 tablespoons extra-virgin olive oil 2 garlic cloves, minced1 (14.5-ounce) can crushed tomatoes ¼ teaspoon table salt ¼ cup grated Parmesan cheese ⅛ teaspoon sugarArtichokes
1¼ cups all-purpose flour ¼ cup cornstarch 1 tablespoon granulated garlic 2 teaspoons table salt 1 teaspoon baking powder ½ teaspoon pepper 1½ pounds frozen quartered artichoke hearts, thawed and patted dry1 quart vegetable or peanut oil for fryingBefore You Begin
These artichokes also go well with our Lemon Aioli.
Instructions
- Heat oil and garlic in small saucepan over medium heat, stirring frequently, until fragrant but not browned, about 2 minutes. Stir in tomatoes and salt and simmer until slightly thickened, about 5 minutes. Stir in Parmesan and sugar. Remove from heat; cover to keep warm.
- Whisk flour, cornstarch, granulated garlic, salt, baking powder, and pepper together in large bowl. Add artichokes to flour mixture and toss with your hands to coat evenly.
- Set wire rack in rimmed baking sheet and line with triple layer of paper towels. Heat oil in Dutch oven over medium-high heat to 375 degrees.
- Gently shake off excess flour mixture from half of artichokes and carefully add to hot oil. Immediately stir with spider skimmer or slotted spoon to break up clumps. Fry until artichokes are golden brown, 5 to 7 minutes. (Adjust burner, if necessary, to maintain oil temperature around 350 degrees.)
- Transfer fried artichokes to prepared rack. Return oil to 375 degrees and repeat with remaining artichokes. Transfer fried artichokes to platter and serve immediately with sauce.
for the marinara sauce
for the artichokes
Time
50 minutesYield
Serves 4 to 6Ingredients
Marinara Sauce
Artichokes
Ingredients
Marinara Sauce
Artichokes
Ingredients
Marinara Sauce
Artichokes
Why This Recipe Works
“Of the substantial achievements of Jewish cooks in Italy, none is more justly celebrated than the fried artichokes of Rome,” writes Marcella Hazan in her book Essentials of Classic Italian Cooking (1992). We set out to make fried artichokes based on the classic version that lived up to this honor—but using frozen hearts for convenience. We quickly found that thawed frozen artichoke hearts, even when thoroughly patted dry, were too wet to fry to crispiness without some help. Dipping them in a batter and frying them provided crunch, but the recipes we tried called for coating the hearts in so much batter that they lost their star power. Omitting the liquid and using a dry coating of flour, cornstarch (to absorb excess moisture and help with crispiness), baking powder (to lighten the coating), and seasonings gave these artichokes a shatteringly crispy fried exterior, while the interior remained tender. Best of all, the thawed-and-patted-dry artichoke hearts were moist enough that the coating adhered well without the need for a multistep (and often messy) breading process. A mere quart of vegetable oil proved to be the perfect amount to fry 1½ pounds of hearts to golden-brown crispiness in two batches. These fried artichokes were great on their own, but they were even better with a dipping sauce. A quick, easy marinara sauce made from canned crushed tomatoes, garlic, extra-virgin olive oil, and Parmesan cheese was a delicious break from tradition that turned the artichokes into a great “I can't eat just one” appetizer.
Before You Begin
These artichokes also go well with our Lemon Aioli.
Instructions
- Heat oil and garlic in small saucepan over medium heat, stirring frequently, until fragrant but not browned, about 2 minutes. Stir in tomatoes and salt and simmer until slightly thickened, about 5 minutes. Stir in Parmesan and sugar. Remove from heat; cover to keep warm.
- Whisk flour, cornstarch, granulated garlic, salt, baking powder, and pepper together in large bowl. Add artichokes to flour mixture and toss with your hands to coat evenly.
- Set wire rack in rimmed baking sheet and line with triple layer of paper towels. Heat oil in Dutch oven over medium-high heat to 375 degrees.
- Gently shake off excess flour mixture from half of artichokes and carefully add to hot oil. Immediately stir with spider skimmer or slotted spoon to break up clumps. Fry until artichokes are golden brown, 5 to 7 minutes. (Adjust burner, if necessary, to maintain oil temperature around 350 degrees.)
- Transfer fried artichokes to prepared rack. Return oil to 375 degrees and repeat with remaining artichokes. Transfer fried artichokes to platter and serve immediately with sauce.
for the marinara sauce
for the artichokes
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