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Baby Artichokes Fried in Olive Oil

Baby Artichokes Fried in Olive Oil

Ingredients

  • 2 cups extra-virgin olive oil
  • 20 whole baby artichokes, dark outer leaves removed, tips cut off

Recipe Preparation

  • Line platter with paper towels. Heat oil in heavy medium saucepan over medium-high heat until deep-fry thermometer registers 350°F. Using tongs, carefully lower 5 artichokes into oil. Cook until golden brown and wooden skewer inserted into center meets slight resistance, turning occasionally, 2 to 5 minutes, depending on size of artichoke. Using tongs, transfer artichokes to lined platter and drain. Repeat with remaining artichokes in 3 more batches. Sprinkle with salt and serve.

Reviews Section

Roman Style Fried Artichokes

Roman style fried artichokes recipe inspired by the infamous fried artichokes in the Jewish Ghetto in Rome. Baby artichokes are gently fried in olive oil and seasoned simply with sea salt and lemon juice.

Oh if I still had the photo from our trip to Rome. One of the first places we had to go to was the Jewish Ghetto. A small village outside of the hustle of tourists.

On the agenda were their infamous Roman style or Jewish style fried artichokes and in Italian, called carciofi alla giudia, a recipe I am sure dating back to the 16th century! The only picture I have is in my memory.

A man sitting in front of the restaurant we had lunch at on a wickery wooden chair with piles of artichoke leaves around him. He was peeling the leaves off of, what looked like thousands of artichokes (I don’t think it was..but you never know!) and prepping them with confidence and speed. I will never forget that moment. Nothing will compare to that experience, but here is my simple take on that moment.


How to clean and prepare baby artichokes:

Have your bowl with lemon/water ready. Snap off the outer layers of the leaves until you get to smooth, light pale green leaves.

With sharp paring knife again, peel the dark green layer off the stem. Also cut off the top 1&Prime of the artichoke.

Now, with top of the artichoke facing down against the cutting board, cut the artichoke into thin 1/4&Prime slices. Place slices in lemon water. Repeat with remaining artichokes.


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Marinade was yummy, and the interiors of the artichokes were luscious. However, I still found the outside leaves too tough to eat except by scraping. Not sure if I went wrong somewhere in the cooking, or if that's just the nature of artichokes.

I thought the method in this recipe was good, but I found the result to be surprisingly lacking in flavor.

The Pasadena recipe is still here. I've copied it below: While this recipe is on the right track. I have one that is phenomenal. Never had artichokes on the grill?? Once you have you won't have it any other way.Cheap and plentiful at Trader Joes. purchase any size artichoke. cut stem and trim thorns from leaves. Steam or simmer whole. Cool down and refrigerate till cold. Marinade: 1c. Olive oil 1/2 c. red wine vinegar juice of 1/2 a lemon 1 tsp. salt 1/2 tsp. pepper 1/2 tsp. Herbs de Provence 1 tsp. garlic. Depending on size. cut artichokes in half remove choke with a teaspoon. may want to quarter if large. Pour marinade over artichokes. I cook night before and marinate in the morning..you can leave on the counter or in fridge all day. grill till you see light char marks and they are warmed through. You can serve this with a basil pesto mayo. but the flavor is great on it's own. I usually don't put recipes in my comments, but when I saw this recipe I had to share. just a few more ingredients can make simple. sublime. This recipe was given to me by a restaurant manager. never hurts to ask huh?! Happy Eating. by A Cook from South Pasadena on 05/14/02 Read More http://www.epicurious.com/recipes/food/reviews/Grilled-Baby-Artichokes-with-Olive-Oil-and-Lemon-106448#ixzz1ulm9tMD7

What happened to the review from the Cook From Pasadena? Surely BA didn't feel they had to remove it becuase it was a better recipe??

Four Forks for the cook from South Pasadena. Look no further, these are THE best grilled artichokes ever! I've been making these for years to rave reviews!

I followed the Pasadena recipe too. I thought it was absolutely delicious but I would change two things next time- less oil (the oil caused flare ups on the grill and it seemed too oily when eaten too) and I would take off more of the outer leaves until you get to the lighter green leaves. Also, you don't need to take the choke out- baby artichokes have edible chokes. Yummy recipe!

WOW DID I GOOF! I used the recipe that Pasadena wrote about, that is the 4 fork recipe. SORRY! To find hers, look on page 1 to find it!

Okay, this is easy. yummy. makes me wish that artichokes grew in my neck of the woods! I made it repeatedly this summer and last.

Well, like almost all the other reviews on here, I'm rating this recipe, not as Bon Appetit wrote it, but I'm rating it for the fabulous recipe that "A Cook from Pasadena" submitted.I think hers' or his' was the first review submitted. (I personally think Bon Appetit should list your recipe, and send you royalties!) We had never grilled artichokes before, and I've never even bought the baby onees, but they were just perfect! My little twist on it, was to add some white wine, a little herbs de provence and some kosher salt to the pot the artichokes were simmering in for added flavor. I only had about 30 minutes for the cooled artichokes to marinate, but they were full of flavor! I thought they would need some aioli or something to dip the leaves in (because we love condiments) but they didn't need a thing! Thanks so much Pasadena cook!

I made as written and really enjoyed the simplicity of the recipe. The lemon and good olive oil complement the artichokes without stealing the show. Easy and relatively quick too!

We loved this, and yes, we did it the way S. Pasadena advised to do it. I found that with these baby artichokes you didn't need to remove the choke. I marinated all day and then poured the marinade back on them after grilling. Bring on the napkins!

Sorry, my comment should have read: Steam the baby chokes for 6-8 minutes, roll them in olive oil (and sherry vinegar or rice wine vinegar, if you feel so inclined) grill them over hardwood charcoal, taking care not to let them burn, until nicely browned and serve them with a homemade Aioli. Deborah Madison has a great Aioli recipe. You really can't go wrong.

the baby chokes for 6-8 minutes, roll them in olive oil (and sherry vinegar or rice wine vinegar, if you feel so inclined) grill them over hardwood charcoal, taking care not to let them burn, until nicely browned and serve them with a homemade Aioli. Deborah Madison has a great Aioli recipe. You really can't go wrong.

Sometimes recipes don't work because they don't tell you what you need to know. Sometimes they are just not that good. I think both are wrong with this one. I don't see a real difference in the origional and "South Pasadena". They both marinate in olive oil and acid. I used the Herbs de Provence, but other seasoning/herbs would have done fine. I left out the garlic, but this should be no big deal. I often cook artichokes with cheese and stuff, and we strip the "meat" from the leaves with out teeth, before eating the hearts. These little guys, cooked this way, have to be denuded of any leaves that have any green fiber (most of the artichoke) whether the leaves have any meat or not. Let's just say that you take a little artichoke and snap off any leaf that is green (as well as cutting of the stem and the "thorns"). Boil this little thing until it is tender, marinate for flavor, and grill to warm and brown. Sounds good.

Like a lot of people, I didn't make this recipe but rather the version detailed by the cook in South Pasadena. Like everyone has said, it was delicious. I made a couple of adjustments. First, I didn't have red wine vinegar in the house, so I used balsamic instead. Also, I would add red pepper flakes next time to give it a little more zing. This is a great accompaniment to the Spicy Marinated Mozzarella with Oregano and Capers also on this site.

Good recipe was intrigued so I made both the Pasadena way and as written. Both were good. As written, you get more artichoke flavor. The Pasadena way reminded me a little of marinated artichoke hearts placed on the grill. If health weren't an issue, I still feel there is nothing better with artichokes than butter and lemon.

I made this for my husband and kids and it was a big hit. I would probably not add any more dressing to the artichokes once the grilling is complete. This made them a little oilier than I would prefer. Flavor was great.

Love the Pasadena recipe! It was too cold and rainy to fire up the grill, so I sauteed the marinated artichoke halves in a deep pan until slightly browned. I also ran out of red wine vinegar so used 1/4 c. vinegar but all the juice from one lemon, liked the lemon flavor. And rosemary instead of herbes de provence.

I tried the "pasadena" recipe and thought it was WAY too overpowering. You couldnt taste any artichoke flavor. The epicurious recipe is much better as it brings out the flavor of the artichoke.

Maybe I did something wrong or maybe I just don't like artichikes but this really was the worst dish I've ever made (following the Pasadena recipe).

Hats off to Pasadena - thanks for sharing your wonderful recipe! I made that recipe last night and they were a hit! As other reviewers have stated it's SO much easier to remove the choke after cooking. Will make again and again! Now I know exactly what to do with the baby artichokes you see in Trader Joe's all the time.

WOW! Thanks Pasadena (1st reviewer). You are right, this is the ultimate artichoke recipe. Simply outstanding! We used sherry vinegar instead of the red wine (it was on hand) with excellent results. Awesome.

Follow the Pasadena recipe and process. It's so much easier to cook the artichoke first and then remove all the insides. the marinade from the reviewed in Pasadena is AWESOME!! This is a GREAT recipe.

Like everyone else, I'm reviewing the South Pasedena cook recipe (see "More Reviews") and not the recipe listed above. The results are fab. No need for dipping sauce. I pressure cooked the artichokes for 7 minutes before cooling / marinating / grilling them.

It doesn't get any better than this! Thanks to the reviewer from Pasadena. Truly delicious! Two thumbs up! As an aside, I note that almost all the reviewers are from California -- I guess grilling artichokes is the California method of choice!


Recipe Summary

  • 3 cups (24 ounces) dry white wine
  • 3 cups water
  • 3 tablespoons olive oil
  • 1/2 bunch fresh thyme (about 1/4 ounce)
  • 3 bay leaves
  • 2 tablespoons plus 1 teaspoon kosher salt, divided
  • 16 fresh baby artichokes (about 2 1/2 pounds)
  • 7 tablespoons canola or grapeseed oil, divided, plus more for baking sheets
  • 16 spring onions (about 20 ounces), halved lengthwise
  • 1 teaspoon black pepper, divided
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 1/4 cup chopped fresh flat-leaf parsley
  • Lemon-Caper Aioli

Stir together wine, 3 cups water, olive oil, thyme, bay leaves, and 1 tablespoon salt in a large saucepan. Working with 1 artichoke at a time, trim and discard top 1/2 inch from artichoke. Remove and discard dark outer leaves. Peel stem using a vegetable peeler or paring knife. Cut trimmed artichoke in half lengthwise scoop out and discard fuzzy thistle. Place halved artichoke in wine mixture. Repeat process with remaining artichokes.

Preheat oven to 500°F. Cover saucepan with parchment paper bring wine mixture to a boil over medium-high. Reduce heat to medium-low simmer until artichokes are just tender, about 20 minutes. Remove from heat let stand 15 minutes. Drain artichokes pat dry, and set aside.

Preheat oven to 500°F. Cover saucepan with parchment paper bring wine mixture to a boil over medium-high. Reduce heat to medium-low simmer until artichokes are just tender, about 20 minutes. Remove from heat let stand 15 minutes. Drain artichokes pat dry, and set aside.

Place artichokes on second prepared baking sheet. Add remaining 1/4 cup canola oil, remaining 2 teaspoons salt, and remaining 1/2 teaspoon pepper toss to coat. Arrange artichokes, cut sides up, on baking sheet. Bake at 500°F until browned, about 13 minutes. Flip artichokes bake until crispy and very brown, about 8 minutes.

Toss together onions, artichokes, and lemon juice in a large bowl. Sprinkle with parsley. Serve with aioli.


Simplest fried artichokes

Not too long ago my wife and I rented a house for the weekend in the seaside dunes north of Monterey. Out the front window all we could see was the ocean, seemingly just yards away. There wasn’t a back window, but if there had been one, all we would’ve seen was a sea of artichokes -- acres and acres of them.

The ocean was beautiful, of course. But I kept finding myself wondering what was going on out back.

For years, I’ve been fascinated by artichokes. And while I understand that my passion is not universal, I think that’s more a function of other people not understanding how wonderful these vegetables truly are (as opposed to being just another of my food monomanias).

As I see it, the problem is one of preparation (the artichoke’s, not the cook’s). Most people’s artichoke repertoire is limited to two recipes: boiled or steamed.

There is nothing wrong with either of these. I had a steamed artichoke just recently -- my first in years, actually -- and it was very nice indeed, especially with a little herbal mayonnaise in the center.

But there is more to the artichoke than a handy dip holder. And with the last meal of our vacation coming up, it seemed the perfect opportunity to explore some of those possibilities.

The friends with whom we were sharing the house were all wine pros, so there was going to be some pretty nice stuff served. Because of that, I thought it would be best to use the artichokes for appetizers, where they’d be paired with a really fresh Fino Sherry. Artichokes contain a chemical, cynarin, which makes everything taste sweeter. This is death on most wines, but Fino can stand up to just about anything.

But restricting them to appetizers eliminated a couple of my favorite artichoke preparations. I like to braise them as a side dish (quarter, cook over medium heat in a covered pan with oil and water, garlic and parsley, until tender remove the lid, turn up the heat and cook off the liquid until the artichokes begin to brown).

For the same reason, risotto and pasta were out of the picture.

I thought about doing some marinated artichokes, a spin on the old French a la grecque technique, but since there would be some pickled fish as well (those amazing little Spanish boquerones), that seemed a little much.

For a while I was pretty excited about making one of those salads of shaved raw artichokes. Yeah! Yeah! That’s the ticket! And for a finishing touch, I could serve it in frico cups.

At its most basic, frico is like a potato chip made from Parmesan cheese. The cups couldn’t be simpler to make, and they are delicious (well, fried Parmesan . how could they be bad?). They are also shapeable when warm, like a tuile. Drape the hot chips over a shot glass or a cork and they’ll cool into a nice little cup.

Despite my exuberance, I did recognize that raw artichokes are an acquired taste, so I made up a little sample of the salad to try on my wife. “These are raw artichokes,” she said, her tone of voice making it clear that she did not mean that in a nice way.

“But I’ll serve them in frico cups,” I pleaded -- if there’s anything that can swing a family food argument my way, it’s the prospect of fried cheese.

“Maybe some other time,” she said, sipping her Champagne.

So it was back to the drawing board, but this time with the Parmesan chips stuck firmly in my mind. Well, I thought, if we’re going to do one fried appetizer, why not two?

So I cleaned another couple of artichokes and cut one in quarters and one in eighths. I filled a pan with about an inch of olive oil, just enough to float the chokes. I drained the artichokes and patted them dry. Then just to make sure there was no water on the surface, I dusted them very lightly with flour, shaking them in a strainer to get rid of any excess.

When the oil was hot, I dropped in a handful of the artichokes. There really are few pleasures in cooking that can compare to the merry whoosh of hot oil that good frying produces. It’s even better when you’re doing it in somebody else’s house so you know you won’t have to smell it for the next several days.

When the artichokes were well-bronzed, I retrieved them, patted them dry and sprinkled them with salt. The quartered chokes were good -- crisp with a perfectly steamed center. But I liked the thinner ones even better, particularly for serving with the frico. They were practically weightless, the high heat of the frying having dried all the interior moisture. It was like taking a bite of crisp, artichoke-flavored air.

These recipes have the advantage of using baby and medium-sized artichokes, which can be a real steal. Baby artichokes are about the size of large eggs mediums are about the size of a man’s fist.

There is nothing infantile about the babies. Every plant throws up a variety of sizes of artichokes. There will be only a couple of the biggies. Because they are scarce, they are expensive, $2 a piece and up.

There will be several more mediums and many more babies, and their plenty is reflected in their price. I almost never recommend individual stores, but one of the best buys in food right now is at Trader Joe’s, where -- thanks to an arrangement with the Ocean Mist growers’ cooperative, they’re selling four medium artichokes for $1.69 and 2-pound bins of babies for $1.89. That’s less than a quarter the price of anyplace else.

And that’s almost as good as having a whole field of them at your back door.


Need A New Artichoke Recipe? We Found Some Of The Best

We know we have a little time before artichoke season is in full swing, but we just can't help ourselves. We love artichokes so much that we'll eat them in just about every meal. We love artichokes so much that one of our former editors has one tattooed on her arm. We love artichokes so much that we found you 30 of our favorite artichoke recipes to try out.

If you've never cooked an artichoke before, don't be scared! Check out our guide to prepping and cooking these lovely and thorny flowers. Even the most novice cook can make these things delicious. Aside from being fun to eat, beautiful to look at and crazy delicious, artichokes are high in fiber, folic acid and vitamin C. Delicious and nutritious is pretty hard to beat. Especially when you're talking about an ingredient we're inclined to dip in drawn butter.

How do you enjoy our favorite member of the thistle family? Let us know in the comments!


Fried Baby Artichokes

The quartered artichoke bottoms open like small flowers as they fry.

Servings: 6
Ingredients
Directions

Heat about 4 inches of oil in a large pot over high heat, to 350 degrees. Line a large bowl with several layers of paper towels.

Meanwhile, fill another large bowl with cool water and squeeze the juice from the lemons into it.

Peel off and discard the outer leaves of the artichokes until you reach the yellow leaves. Cut off and discard the artichoke tops (about 1 inch) and trim the stem ends. Cut the remaining artichoke bottoms into quarters, placing them in the acidulated water as you work.

Combine the yogurt, oil and kosher salt in a medium bowl use it to paint the surface of a serving platter.

Drain the artichokes very well and blot them dry on paper towels or a clean dish towel.

Working in several small batches, fry the artichokes for about 1 minute, until the edges of the leaves have begun to open and become golden brown. If possible, use a wire basket or Chinese skimmer to hold the artichokes just under the oil (otherwise, they will float and will take longer to cook). Use a slotted spoon to transfer to the paper towel-lined bowl to drain, then place them on top of the yogurt mixture on the platter.


Appetizer

When artichokes are in season I love to buy them fresh but when they are not and I got this artichoke craving the frozen ones are just as good for me.

If you think of artichoke appetizers, I’m sure that the first idea that come up in your mind is the classic artichoke dip. And you are right, that’s another delicious cheesy treat that I make from time to time, especially in the winter.

However whenever I throw a summer garden party I tend to go for lighter bites, such as these artichokes below.


Super-Easy, Pan-Roasted Baby Artichokes

This post may contain affiliate links. Please read my disclosure policy.

Easy to make and full of flavor, this is the MOST delicious recipe for pan-roasted baby artichokes, which are much easier to prepare than large globe artichokes.

My husband and I recently tasted the baby artichokes “alla romana” at Osteria, a new Italian taverna opened by the owners of Vetri. Cooked slowly in olive oil with rosemary and garlic, the artichokes were, for me at least, the highlight of the evening.

Baby artichokes are the small buds that grow on side shoots off the central stem of the large plants and currently (March through May) can be found at the market. Unlike the large globe artichokes, the tender small ones have no fuzzy inedible choke and are easier to prepare than the large.

Served with a little salt and lemon, these crispy and caramelized little buds make a wonderful appetizer.