The Garden & Saucier
Fried Baby Artichokes
The Strategy:
Frying baby artichokes is a brilliant method to exploit their naturally tender, edible chokes. By thinly slicing them on a mandoline and utilizing a classic three-step breading station, you maximize the surface area exposed to the hot oil. The result is an impossibly crispy, golden-brown appetizer that shatters satisfyingly when bitten, providing the perfect vehicle for a robust, heavily seasoned dipping sauce.
Ingredients
- 10 to 12 baby artichokes, tough leaves trimmed
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon coarse black pepper
- 2 eggs, beaten with 2 tablespoons water
- 1 cup panko breadcrumbs
- olive oil for frying
- flaky sea salt
Instructions
- Cut the artichokes from top to stem into thin slices. A mandoline or handheld slicer is the perfect tool for this job.
- Pour enough olive oil into a deep pot to come up halfway to the top. Heat over medium-high to 350°. (You can use a candy thermometer to check the temperature. Or you can add a drop of water to the hot oil. If it bubbles up, you’re ready to fry!)
- Dredge the slices first in the flour, then in the beaten eggs, and finally in the breadcrumbs.
- Carefully place several slices of breaded artichoke into the hot oil. Cook until golden on one side, about 1 minute. Use a slotted spoon to carefully turn and cook on the second side until golden, about 1 to 2 minutes more.
- Transfer to a baking sheet lined with paper towels. Season with flaky sea salt.
- Serve warm with your favorite dipping sauce.
Thing to Note:
Need a sweet and spicy dipping sauce for your fried chokes? Here’s one of my faves. For extra spice, add more hot sauce. For extra sweetness, up the ketchup content or add a bit of honey. Remember it’s your sauce… add whatever you want!
Sweet and Spicy Dipping Sauce
Ingredients:
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons prepared horseradish
- 1 teaspoon paprika
- ½ teaspoon ground oregano
- 2 teaspoons kosher salt
- 1 teaspoon coarse black pepper
- 2 or more drops hot pepper sauce
Instructions:
- Whisk together mayonnaise, ketchup, horseradish, paprika, and oregano.
- Season with salt and pepper.
- Stir in as much hot sauce as you like.
- Pour the dipping sauce into a bowl.
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The Heart of the Table
There is an undeniable, infectious energy that comes from serving an irresistible, crispy appetizer that practically demands to be eaten with your hands. Setting a massive pile of these golden artichokes in the center of the room immediately lowers the stakes, encouraging everyone to crowd around, share the dip, and find genuine joy in a delightfully unpretentious moment.
Neighborly Grace
- THE PRESENTATION: Do not serve these on a flat plate where they will steam and become soggy. Pile them high in an airy, chaotic mound on a dark slate board or a linen-lined basket to preserve their crunch. The vibrant orange dipping sauce should be served in a small, rustic ceramic bowl nestled immediately next to the pile.
- THE POUR: A brutally cold, bone-dry Champagne or a classic, gin-heavy Martini. You need aggressive carbonation or high-proof alcohol to slice through the rich, fried breading and cleanse the palate between each spicy bite.
- THE VIBE: Lively and indulgent. This is the ultimate passed hors d'oeuvre for a boisterous, sophisticated cocktail hour, encouraging guests to gather, dip, and drink.
