Artichokes are a wonderful vegetable. I am flabbergasted by the size of the gigantic artichokes that I can find here in the states. A few years ago I was finally able to find someone that is growing and harvesting baby artichokes, which are my favorite. The smaller the artichoke, the less effort goes into cleaning it. Especially baby artichokes don’t have a choke that bothers you, so you don’t need to slice the artichokes in half to remove the choke. I braise them, I fry them, I use them in salad, I even save their hearts and oil for about a year. There are so many things that can be done with artichokes, and they’re rich in iron and super healthy.
Prep Time: 20 min / Cook Time: 15 min / Serves:6
Using a paring knife, remove the outer leaves, and trim the artichoke down to the choke. Use a vegetable peeler to remove the woody outermost layer of the stem.
Use a spoon to remove the inedible hairy leaves and slice into quarters. Place the artichokes in a bowl of water with some lemon juice to keep the artichoke from oxidizing or turning brown.
Add the flour to a casserole dish and whisk in some salt and pepper.
Heat the vegetable oil in a high-sided skillet or Dutch oven.
Once the oil is hot, slip the artichokes in the hot oil and fry for about 4 to 5 minutes, using tongs to flip them from time to time.
Transfer the artichokes and let drain on a paper towel-lined platter and sprinkle with salt.