Jewish Fried Artichokes Recipe

There’s something deeply satisfying about transforming humble artichokes into crispy, golden delights with just a bit of lemon and hot oil. As someone who relishes the process of turning simple ingredients into something spectacular, watching these artichokes bloom into edible flowers is a culinary joy worth savoring.

I enjoy making dishes that merge grandma’s recipes and my own ideas into something unique and delicious. My Jewish-style fried artichokes are a crispy, golden treat.

They are fried in a light batter and flavored with a hint of lemon and just the right amount of salt and pepper. The fresh parsley adds a lovely finish—both a flavor note and a pop of color.

In honor of my grandma, I am sharing her recipe for these divine bites.

Jewish Fried Artichokes Recipe Ingredients

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• Artichokes: Packed with fiber, they aid digestion and heart health.
• Lemon: Provides a zesty tang, high in vitamin C for immune support.
• Vegetable Oil: Neutral flavor, perfect for crispy frying at high temperatures.
• Salt: Enhances flavor, use sparingly for heart health.
• Pepper: Adds subtle heat and depth, packed with antioxidants.
• Fresh Parsley: Brightens dish, rich in vitamins and minerals.

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Jewish Fried Artichokes Recipe Ingredient Quantities

• 4 fresh artichokes
• 1 lemon, halved
• 1 quart vegetable oil, for frying
• Salt, to taste
• Pepper, to taste
• Fresh parsley, chopped, for garnish (optional)

How to Make this Jewish Fried Artichokes Recipe

1. To ready the artichokes, strip off the tough outer leaves until you’re left with the tender inner leaves. Use a sharp knife to trim the stem and slice off the top quarter of the artichoke.

2. Prevent discoloration of artichokes by rubbing their cut surfaces with lemon halves.

3. Put the prepared artichokes in a bowl of cold water with half a squeezed lemon in it. This will help keep the artichokes from turning brown.

4. In a large, deep pot, heat the vegetable oil to 350°F (175°C).

5. Take the artichokes out of the water and dry them with a clean kitchen towel.

6. Spread the leaves of the artichokes gently to open them like flowers.

7. Sauté the artichokes in hot oil, in batches if necessary, until they are a golden brown and crispy, about 8-10 minutes.

8. Remove the artichokes from the oil using a slotted spoon; drain on a paper towel-lined plate.

9. While they are still hot, immediately season the fried artichokes with salt and pepper to taste.

10. If desired, garnish with freshly chopped parsley, and serve the artichokes warm.

Jewish Fried Artichokes Recipe Equipment Needed

1. Sharp knife
2. Cutting board
3. Bowl
4. Large, deep pot
5. Thermometer (for measuring oil temperature)
6. Clean kitchen towel
7. Slotted spoon
8. Paper towel-lined plate

FAQ

• Q: How do I prepare fresh artichokes for frying?A: Start by cutting the tough outer leaves off the artichokes. Then, snip off the thorns and cut off the top third of the artichoke. Trim the stem. Rub the artichokes with lemon to keep them from turning brown.
• Q: Can I use canned or frozen artichokes instead of fresh?A: Fresh artichokes provide the optimal flavor and texture for this dish, although canned or frozen artichokes can be used in a pinch.
• Q: How hot should the oil be for frying the artichokes?A: To ensure that the artichokes fry evenly and become crispy, the oil must be heated to about 350°F (175°C).
• Q: How long should I fry the artichokes?A: For about 8-10 minutes, fry the artichokes until they are golden brown and crispy.
• Q: How do I know when the artichokes are fully cooked?A: The artichokes are finished when the exterior leaves have crisped and browned deeply. They should be tender at their hearts.
• Q: What is the best way to serve these fried artichokes?Present the artichokes piping hot, with a light but even sprinkling of salt, pepper, and freshly chopped parsley to accent the artichoke’s flavor and add a little more complexity to this dish.
• Q: Can I make this recipe ahead of time?A: The artichokes are best served fresh from the fryer. Crispiness is lost over time, so if you need to hold them, the oven is the safest bet for reheating and regaining some amount of that lost texture.

Jewish Fried Artichokes Recipe Substitutions and Variations

Artichokes: If you cannot find fresh artichokes, you may use canned or jarred artichokes instead.
Lemon: Substitute lime or vinegar to provide the necessary acidity.
Cooking oil: Use canola or sunflower oil for frying.
Salt: You can substitute kosher salt or sea salt.
White pepper or a pinch of cayenne can be used for a different flavor profile.

Pro Tips

1. Select Smaller Artichokes Choose smaller, younger artichokes for frying, as they tend to be more tender and have less choke, making them easier to eat and more flavorful when cooked.

2. Use a Deep Fry Thermometer Monitor the oil temperature with a deep fry thermometer to ensure it stays at 350°F (175°C). Consistent temperature is key to achieving perfectly crispy artichokes.

3. Dry Thoroughly Before Frying Ensure the artichokes are completely dry before frying to prevent oil splatter and achieve a crispier texture. Pat them down with paper towels after removing them from the water.

4. Experiment with Flavors For a twist in flavor, consider adding a pinch of garlic powder or paprika to the salt and pepper seasoning. These spices complement the natural flavor of the artichokes well.

5. Fry in Small Batches Avoid overcrowding the pot when frying. Fry the artichokes in small batches to maintain the oil temperature and ensure each piece reaches an even golden brown crispness.