Buttermilk-Battered Baby Artichokes
It’s hard to make artichokes more delicious, but we think we’ve succeeded with these crispy, tender and salty battered ones (especially paired with our homemade aioli dip).
INSTRUCTIONS
Preheat the oven to 400 degrees F.
Fill a medium bowl with water and ice. Cut the lemon in half and squeeze the lemon juice into the bowl, then place the two halves into the bowl. Set aside.
Working with one artichoke at a time, snap off the tough outer leaves until the pale-green leaves are exposed. Cut off the op third and compost. Using a paring knife or vegetable peeler, peel the dark-green layer from the base and stem; trim stem. Cut each artichoke in half lengthwise. Place the artichokes in the ice bath as you work to prevent discoloration.
In a medium bowl, mix together the eggs and buttermilk. Add in the flour, cornstarch, baking powder, salt and pepper, and mix until smooth and is the consistency of thick pancake batter. (Add a little more buttermilk if it’s too thick or flour if it’s too thin)
Pour the oil into a medium-deep saucepan. Heat the oil on medium-high heat, about 350 degrees F on a candy thermometer. Dip each artichoke half into the buttermilk batter, then carefully drop them into the oil in batches. Cook, turning artichokes occasionally, until slightly golden brown. Lay them on paper towels as you finish. Place the lightly fried artichokes on a baking sheet, sprinkle with more salt and cook in the oven for about 10 minutes, to finish cooking and crisp them up.
Meanwhile, mix together all the aioli ingredients and pour into a dipping dish.
Serve the baby artichokes hot with the aioli dip.
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