Ingredients
Young violetta artichokes (about 6–8 small artichokes)1 lb
Lemon, halved1
Extra-virgin olive oil, for frying (about 3 cups, enough to submerge artichokes halfway in a medium pot)
Fine sea salt
Steps
- Prep the artichokes
Fill a medium bowl with cold water and squeeze in the juice of half a lemon.
Working one at a time, snap off the tough outer leaves of each artichoke until only tender, pale leaves remain. Trim the stems to about 2 inches, peeling off any fibrous outer skin.
Slice off just the very tip of the artichoke. Place the cleaned artichokes immediately into the lemon water to prevent browning. - Flatten the artichokes
Drain and pat the artichokes dry.
On a cutting board, press each artichoke gently, stem up, so the leaves open like a flower. You can also tap them lightly on the board to help spread the leaves. - First fry (to cook through)
In a medium, heavy pot, heat the olive oil to 275°F (135°C).
Add the artichokes stem up and fry gently for about 10–12 minutes, turning once, until tender inside. Use a slotted spoon to remove them to a rack or paper towel. Let cool slightly. - Second fry (to crisp)
Raise the oil heat to 350°F (175°C).
Return the artichokes to the oil, pressing lightly with a slotted spoon so the leaves splay open. Fry for 2–3 minutes, until the leaves are golden brown and crisp. - Finish
Drain briefly on paper towels.
Season generously with sea salt while still hot.
Serve immediately, ideally with lemon wedges.
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