Crispy Baby Artichokes with a Meyer Lemon and Mint Yogurt Dip
Ingredients:
12 baby artichokes, cleaned and sliced in half or quarters
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil with a splash of extra virgin olive oil for flavor, for frying
Maldon salt, for garnish
For the dip:
1 cup Greek yogurt
1/4 cup chopped fresh mint leaves
2 tablespoons Meyer lemon juice + some to squeeze overtop
1 teaspoon lemon zest
Salt and pepper, to taste
Tips and tricks:
Not a fan of frying? Then saute these in a pan with a little olive oil or air fry them for a healthier alternative.
Want to make it as the Romans do? Use 100 percent virgin olive oil for the frying
Make sure to clean the artichokes properly to remove any tough outer leaves and the choke if present.
You can use larger artichoke hearts cooked in the same way, just make sure the choke is removed and then cut the hearts into 1/4-1/2 inch thin slices.
If you don't have an oil thermometer, you can use the end of a wooden spoon or a piece of artichoke or potato as a tester. Place the spoon or a small piece in the oil which will bubble more or less vigorously depending on how hot the oil is.
You can store the cut artichokes in lemon or vinegar water to keep them from oxidizing and going brown but make sure to dry them very well before dredging and frying.
You can add or substitute other herbs like basil, parsley and dill for a different but delicious alternative.
To make this gluten-free, use cornstarch or another gluten-free flour for dusting the artichokes
blend the yogurt sauce together for a smooth bright green sauce
To make the dish more crispy, you can double-coat the artichokes by dipping them a second time in the seasoned flour mixture before frying.
I had the most delicious fried baby artichokes with mint during a trip to Rome, Italy years ago. They were so amazing that I had to recreate them at home and they have become a go-to dish when baby artichokes are in season! What sets these artichokes apart is that they're not coated in batter, but instead just lightly dusted with flour. This allows the natural flavor of the artichokes to shine through and gives them a wonderfully crispy texture.
The tangy Meyer lemon and mint yogurt dip perfectly complements the artichokes, and a sprinkle of Maldon salt on top adds a nice crunch. These artichokes make for a fantastic appetizer or side dish that is sure to impress your guests!
Making these artichokes is easy, but it does require some patience in trimming and cleaning them properly. Trust me, once you taste them, you'll understand why they're worth the effort!
Instructions:
Clean the baby artichokes by trimming the tough outer leaves and cutting off the top third of each artichoke then peel the stem. Slice the artichokes in half or quarters depending on their size, and remove the choke if necessary.
Mix Greek yogurt, chopped mint leaves, Meyer lemon juice, lemon zest, salt, and pepper in a small bowl.
Mix flour, salt, and black pepper in a small bowl.
Coat the artichokes with the seasoned flour mixture, making sure to shake off any excess flour.
Heat about 1 inch of vegetable oil with a bit of olive oil in a large skillet over medium heat. Use an oil thermometer if you have one.
Fry the artichokes in the 375-degree hot oil until golden brown, about 3-4 minutes.
Remove the artichokes with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Serve the fried baby artichokes with the Meyer lemon and mint yogurt dip a sprinkle some Maldon salt and a squeeze of Meyer lemon on top.
Approximate nutritional information
Makes 4 servings:
Per Serving:
Calories: 311 kcal
Protein: 10 g
Fat: 16 g
Carbohydrates: 33 g
Fiber: 10 g
Sugar: 4 g
Sodium: 567 mg
For the dip:
Per Serving:
Calories: 73 kcal
Protein: 7 g
Fat: 2 g
Carbohydrates: 7 g
Fiber: 1 g
Sugar: 4 g
Sodium: 88 mg
The above values are estimates and may vary based on factors such as the exact ingredients used and the portion sizes.