Prep Time
30 Mins
Fry Time
5 Mins
Yield
Makes 3 to 4 servings
Oxmoor House

How to Make It

Step 1

Cut 3 inches from top of each artichoke, using a serrated knife. Discard top portion. Remove and discard leaves from bottom portions of artichokes. Trim green skin from sides and stems, using a paring knife, being careful to leave stem ends intact. Cut each artichoke lengthwise into fourths. Remove and discard chokes.

Step 2

Pour oil to a depth of 3 inches into a Dutch oven; heat over medium-high heat to 350°.

Step 3

Combine cornmeal, salt, and pepper in a shallow bowl. Whisk together buttermilk and egg in another bowl.

Step 4

Toss artichokes in flour. Dip in egg mixture, and dredge in cornmeal mixture, shaking off excess.

Step 5

Fry artichokes, in batches, in hot oil 5 minutes or until tender and golden brown. Drain on a wire rack over paper towels. Serve with Mayo Mixtures.

Step 6

Fast Fried Artichokes: Substitute 2 (14-oz.) cans artichoke bottoms, rinsed and drained, for fresh artichokes. Reduce salt to 1 tsp. Pat artichokes dry with paper towels; cut each into fourths. Proceed with recipe as directed, beginning with Step Makes 4 to 6 servings; Prep: 15 min., Fry: 5 min. per batch.

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