Oven-Fried Baby Artichokes

Oven-Fried Baby Artichokes

Oven-Fried Baby Artichokes

Yield: Serves 4-6 as an appetizer


12 each baby artichokes
½ cup chickpea flour
½ tsp. salt
¼ tsp. cornstarch
1/8 tsp.  baking powder
½ tsp. ground cumin
¼ tsp.   turmeric
1/8 tsp. cayenne
¼ - ½ cup water
2 cups vegetable oil
Kosher salt for sprinkling


Oven Temperature: 490-520 degrees

Break off the outer leaves off the artichokes until reaching the tender inner yellowish leaves.  Cut the stem off and trim any remaining tough green parts.  Cut about ½ inch off the pointed end.  Cut each trimmed artichoke in half lengthwise.  If not using immediately, hold in acidulated water until ready to cook so they don’t turn gray.  (1 Tbsp. lemon juice or vinegar to 1 Qt. water)

Sift the flour with the salt, cornstarch, baking powder and then stir in the spices. Stir in enough water to make a batter that will lightly coat your finger.  Stir in ½ tsp. oil.

Flame Height: 2.6

Heat remaining oil in a medium cast iron skillet in the center of the oven until the oil reaches about 350 degrees.  Carefully bring the skillet to the mantle.  Dip the artichokes in the batter one at a time and carefully add to the hot oil.  You will need to do this in batches…don’t crowd the pan.  Slowly push the  pan back to the center of the oven and let the artichokes fry for 2-4 minutes or until golden brown and crispy.  Using a slotted spoon, remove from oil and drain on paper towels.  Sprinkle with kosher salt before serving.

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