Golden Fried Artichokes

Carciofi dorati e fritti is the Italian Jewish way of frying artichokes: wedges dredged in flour, dipped in beaten egg yolks, and fried in moderately hot oil until they turn golden brown. The name “dorati” means golden, referring to the rich color that egg yolks give the coating.

This recipe calls for small, tender artichokes with no developed choke. Baby artichokes are what you want. They’re entirely edible once the tough outer leaves are removed, so there’s no scooping or scraping involved. Halved lengthwise and cut into wedges, they cook through quickly in the hot oil.

The lemon water soak is a crucial step but keep it short, no more than 15 minutes. The acid prevents the cut surfaces from browning, but too long and the artichokes absorb excess water that will splatter in the oil. Pat them bone-dry with paper towels after draining.

The coating is minimal by design: just flour and beaten egg yolks, no breadcrumbs. This gives you a thin, delicate, golden shell that lets the artichoke flavor come through rather than burying it under a heavy crust. A sprinkle of salt and a squeeze of lemon wedge is all the seasoning these need.

Chef Tips

• Use baby artichokes, not full-sized ones. Large artichokes have a developed choke that must be removed and the hearts are too thick for quick frying
• Shake off excess flour thoroughly. Too much flour makes the coating gummy instead of crisp
• Fry in batches of 4-5 wedges. Crowding drops the oil temperature and gives you soggy artichokes
• Serve immediately. These are best straight from the pan when the coating is still crackling

Variations

• Whole egg batter: Use whole beaten eggs instead of just yolks for a slightly lighter, less rich coating
• Garlic aioli dip: Serve alongside a quick garlic aioli for dipping instead of plain lemon wedges