This easy-to-eat appetizer borrows from Roman-style fried artichokes and adds Asian flavors. They're a snap to whip up.

Amy Machnak
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Recipe Summary

30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Heat oil in a medium pot over medium heat until it reaches 350° on a deep-fry thermometer; when oil is hot, reduce heat to low. Mix mayonnaise and sesame oil; set aside.

  • Use a paring knife to shave stem ends of the artichoke to a point like a pencil. Remove all outer green and tough leaves until you reach the yellowish core. Cut each artichoke in half and put in a bowl of ice water. Squeeze lemon quarters into water and drop in peels.

  • Drain artichoke pieces and blot dry with a towel. Working in 2 batches, cook artichokes until browned and crispy, about 8 minutes. Use a slotted spoon to transfer to a paper towel to drain. Sprinkle with sesame seeds and salt to taste. Serve with mayo.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

265 calories; calories from fat 69%; protein 4.8g; fat 21g; saturated fat 2.6g; carbohydrates 19g; fiber 7.4g; sodium 267mg; cholesterol 5.1mg.