Fried Artichokes
- 3 pounds baby artichokes
- 2 lemons
- 1/2 cup olive oil
- 1/2 cup vegetable or safflower oil
- Coarse salt and freshly ground pepper to taste
- 3 tablespoons chopped flat-leaf parsley
- Slice the tops off the artichokes horizontally.
- Trim the outer leaves.
- Slice the artichokes into thirds and put them in a bowl of cold water into which you have squeezed half of one of the lemons.
- This will help to prevent them turning brown.
- Heat the oil in a large frying pan.
- Dry the artichokes in a salad spinner or with paper towels.
- Saute them in batches until they are golden brown on both sides, seasoning them with salt and pepper as you put them in the pan and turning them once with a spatula.
- Drain on paper towels.
- Sprinkle with salt, pepper and parsley and serve at room temperature, garnished with lemon quarters.
baby artichokes, lemons, olive oil, vegetable, salt, flatleaf
Taken from cooking.nytimes.com/recipes/5502 (may not work)