Pan-Fried Baby Artichokes
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Pan-fried baby artichokes with lemon and parsley. An easy appetizer or vegetable side.
Ingredients
  • 1 lemon, quartered
  • 1 medium sized bowl filled with water
  • 9-10 baby artichokes, stemmed, trimmed and quartered
  • ½ cup of flower
  • 1 tsp garlic powder
  • 1 tsp ground sea salt
  • ½ tsp ground pepper
  • olive oil (enough to fill a skillet with a ½ inch)
  • 1 garlic clove, minced
  • ½ tsp crushed red pepper flakes
  • 1-2 tsp fresh parsley, chopped
Instructions
  1. Prepare artichokes by pulling off tough outer leaves until you get to softer, slightly yellow ones. Chop off the stem and top ½ to ⅓ of stems. Quarter each artichokes.
  2. Place quartered artichokes in water with ½ a lemon squeezed into it.
  3. Combine flour, garlic powder, salt and pepper on a plate.
  4. Meanwhile, heat ½ inch of olive oil in a skillet on high heat.
  5. Drain the artichokes and pat dry, removing any excess water.
  6. Add red pepper flakes and garlic to hot oil. Then immediately dredge artichokes in flour mixture and add to sizzling oil.
  7. Fry in olive, turning once to ensure the entire artichoke is crispy, approximately 8-10 minutes.
  8. Remove artichokes with a slotted spoon and let drain on a paper towel.
  9. Move to a serving dish and sprinkle with parsley, salt and pepper and squeeze half a lemon over top.
Recipe by Weekend Table at https://weekendtable.com/2012/10/21/pan-fried-baby-artichokes/