Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: Serves 4
- 2 cups water
- lemon juice
- 4 baby artichokes
- 1/2 cup flour
- 2 eggs, beaten
- olive oil for frying
Pour water into a medium size mixing bowl and squeeze lemon juice from half a lemon into the water. The lemon juice will help prevent the cut artichokes from turning brown.
Remove outer leaves from artichokes. Cut off the stalk and tops of leaves. Cut artichokes into quarters and immediately place into the bowl of lemon water.
Pour about 1 cup of olive oil into a 12-inch frying pan with a heavy bottom. Heat on medium to medium high.
While oil is heating, pour the flour onto a large dinner plate and add about 1/2 tsp salt and mix. Beat two eggs in a small bowl.
Once oil is hot, remove the cut artichoke quarters from the water and shake off excess water. Dredge artichokes in flour, then dip into beaten egg and immediately place in hot oil. Fry on both sides, turning when one side is golden brown.
Remove and allow to drain on paper towels. Serve warm by themselves or with alioli for dipping.