Spicy Deep Fried Baby Artichokes
Crispy, golden, and packed with bold flavor, Spicy Deep Fried Baby Artichokes are the perfect appetizer or side dish to impress your guests. These tender baby artichokes are carefully trimmed, soaked in lemon water to preserve their vibrant color, and coated in a zesty mixture of seasoned flour, cornmeal, and aromatic spices like smoked paprika and cayenne pepper. Deep-fried to crunchy perfection, they boast an irresistible texture and a mildly spicy kick. Garnished with fresh parsley and best served piping hot, these artichokes pair beautifully with a tangy dipping sauce or a squeeze of fresh lemon. Whether you’re looking for a unique snack or a creative crowd-pleaser, this recipe is sure to become a favorite. Perfect for sharing, but so good you might not want to!
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Recipe Information
Ingredients
- 12 pieces Baby artichokes
- 1 whole Lemon
- 1 cup Buttermilk
- 1 cup All-purpose flour
- 0.5 cup Cornmeal
- 1 teaspoon Garlic powder
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 4 cups Vegetable oil (for frying)
- 2 tablespoons Chopped fresh parsley
Instructions
Fill a large bowl with cold water and squeeze in the juice of the lemon (reserve the squeezed halves).
Trim the baby artichokes by peeling off the tough outer leaves, slicing off the top 1/2 inch, and trimming the stem. Rub the trimmed areas with the lemon halves and place the artichokes in the lemon water to prevent browning.
Preheat vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C).
In a medium bowl, whisk together the buttermilk and a pinch of salt.
In a separate bowl, combine the flour, cornmeal, garlic powder, cayenne pepper, smoked paprika, salt, and ground black pepper.
Drain the artichokes and pat them dry with paper towels. Cut each artichoke in half lengthwise.
Dip the artichoke halves in the buttermilk mixture, then dredge them in the flour-cornmeal mixture, ensuring even coating.
Carefully place the coated artichokes in the hot oil, working in batches to avoid crowding, and fry for 3-4 minutes or until golden brown and crispy.
Remove the fried artichokes with a slotted spoon and drain them on a paper towel-lined plate.
Sprinkle the fried artichokes with chopped parsley and serve immediately, optionally with lemon wedges or a dipping sauce of your choice.
Nutrition Facts
Calories |
2338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.7 g | 309% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 643 mg | 28% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 6.2 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 137 mg | 11% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 593 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
