Artichoke & Lemon Fritto Misto
Source: Williams-Sonoma March 2012 issue
Serves: Serves 4-6
Source: Kori, Monterey, CA
4 fresh artichokes
3 cups buttermilk
2 lemons, thinly sliced
1-½ cups all purpose flour
1-½ cups semolina flour
2 tsp. kosher salt, additional to taste
Canola oil for frying
Aioli for serving/dipping
- Working with 1 artichoke at a time, remove tough outer leaves to expose light yellow core. Using knife, trim off top. Using spoon, remove choke. Trim stem end; cut artichoke lengthwise into ¼” think slices. Place in bowl; add half of buttermilk to coat. Place lemon slices in another bowl; coat with remaining buttermilk.
- In large bowl, whisk together both flours and 2 tsp. salt. In large Dutch oven over medium-high heat, pour in oil to depth of 2″; heat until it reads 375°F on deep frying thermometer.
- Working in batches, drain artichokes well. Coat with flour mixture; shake off excess. Fry artichokes until golden and crispy, 3-5 mins. Transfer to paper towl-lined baking sheet; season with salt. Repeat with lemons, frying 1-3 mins. Arrange artichokes and lemons on warmed platter. Serve with aioli.
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