Artichoke & Lemon Fritto Misto

This artichoke dish is the perfect side to any dinner party! Source: Williams-Sonoma March 2012 issue

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Serves: 4-6
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Prep Time: 15 Minutes
Cook Time: 20 Minutes


  • 4 fresh Ocean Mist Farms artichokes
  • 3 cups buttermilk
  • 2 lemons, thinly sliced
  • 1½ cups all purpose flour
  • 1½ cups semolina flour
  • 2 tsp. kosher salt, additional to taste
  • Canola oil, for frying
  • Aioli for serving/dipping
watch video fork and knife How To Cook Artichokes


  1. 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.
  2. 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.
  3. 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.
watch video chef hat icon How To Eat an Artichoke
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