Crispy Fried Artichoke Hearts
The secret to a good fried artichoke is speed and heat. If you take your time or crowd the pan, you end up with a soggy mess instead of a brittle, golden crust.
Dryness is your best friend.
Moisture is the enemy of the crunch here. Make sure your artichokes are patted thoroughly dry with paper towels before they ever touch the flour.
- Heavy-bottomed cast iron skillet
- Spider skimmer or slotted spoon
- Wire cooling rack
- Paper towels
What goes in.
- 1 can (14 oz)artichoke hearts in water, drained
- 1/2 cupall-purpose flour
- 1 tspkosher salt
- 1/2 tspcracked black pepper
- 1/2 tspgarlic powder
- 2 cupsneutral frying oil, such as grapeseed or canola
- 1lemon, cut into wedges
Dusting, not battering
Use just enough flour to coat the artichoke. A thick, gummy coating will fail to crisp, so shake off every bit of excess before lowering them into the oil.
The method.
Prep the artichokes
Drain the hearts and quarter them. Lay them on a double layer of paper towels and press down firmly to extract as much liquid as possible.
Season the flour
Whisk the flour, salt, pepper, and garlic powder in a shallow bowl until uniform.
Heat the oil
Pour the oil into your skillet to a depth of about one inch. Heat over medium-high until the oil shimmers; a pinch of flour dropped in should sizzle and bubble instantly.
Dredge
Toss the artichokes in the flour mixture. Shake them individually in a fine-mesh sieve or give them a sharp tap against the bowl to remove loose flour.
Fry
Drop the hearts into the oil in small batches to avoid dropping the temperature. Fry for 3 to 4 minutes, turning once, until the leaves look like toasted lace.
Drain and serve
Lift them out with the spider and set them on a wire rack. Serve while hot with lemon wedges.
Other turns to take.
Herbed Crust
Mix a tablespoon of finely minced fresh parsley or dried oregano into the flour mixture.
Spiced Finish
Dust the artichokes with smoked paprika or red pepper flakes immediately after they leave the oil.
When it doesn't go to plan.
Never overcrowd the pan; the oil temperature will plummet and the artichokes will absorb grease instead of frying.
If using a wire rack, place a sheet pan underneath to catch the drips.
Check the artichoke stems; if they are thick, trim them flush so the piece sits flat in the oil.
The ones that keep coming up.
Can I use frozen artichoke hearts?
Yes, but thaw them completely and squeeze them even harder than the canned version to remove excess water.
Why did my coating fall off?
The artichokes were likely still damp. If they are wet, the flour turns to paste and slides right off.
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