Dropping the cut artichokes into a bowl of lemon water helps prevent
them from discoloring.
Serve
these fritters alongside our
Roasted Pork Loin with Morel Sauce.
Juice of 1 lemon
2 lb. baby artichokes
3 quarts canola oil
1 cup all-purpose flour
5 eggs, beaten
2 cups panko bread crumbs
1/2 cup grated Parmigiano-Reggiano cheese,
plus more for garnish
2 Tbs. chopped fresh flat-leaf parsley
1 tsp. salt, plus more, to taste
Freshly ground pepper, to taste
Fill a bowl with cold water and add the lemon juice. Working with 1
artichoke at a time, pull off the tough outer leaves until you reach
the tender yellow inner leaves. Cut off the stem, then cut off the
top one-third of the artichoke. Drop the trimmed artichoke into the
lemon water. In a deep fryer, heat the oil to 365°F.Put the flour in
1 breading tray or bowl and put the eggs in a separate tray or bowl.
In a third tray or bowl, stir together the panko, the 1/2 cup
cheese, the parsley, the 1 tsp. salt and pepper.Using a slotted
spoon, remove the artichokes from the lemon water. Using a mandoline,
cut each artichoke lengthwise into 1/4-inch slices. Drop them into
the lemon water while you cut the remaining artichokes. Drain the
artichokes well. Working in batches, toss the artichokes in the
flour, then in the eggs to coat and finally in the panko mixture.
Fry the artichokes in batches (do not overcrowd) until lightly
browned and cooked through, about 5 minutes. Transfer the fritters
to a paper towel-lined plate and season with salt. Sprinkle with
cheese. Serves 6.
Williams-Sonoma Kitchen
