Fried Artichokes

Place 5 artichokes in a pot, cover with water, add 1/2 dessert spoon (about 1 tsp) of salt, and boil until tender. Once boiled, drain. Fill the center of each artichoke with grated kaşar cheese (enough to fill the cavity) and coat with flour. Dip into 1 beaten egg and fry in hot oil until golden.

About This Recipe

Someone once asked a chef what an artichoke is. "It is the noble thistle with a purple crown," the chef replied, "eat it for your health, admire it for the spectacle."

With its frilly crown of purples and lilacs, the artichoke is a herald of spring. Perhaps that is why Europeans have long regarded it as a regal plant — it graced the tables of nobles and the wealthy throughout 1500s Europe.

When choosing artichokes, look for ones that are firm and heavy, with tightly closed leaves. Avoid any with black spots. This powerhouse vegetable requires care at every stage — harvesting, selecting, and trimming — and we soak it in lemon water to prevent browning. However, this can diminish both its flavor and its cynarin content. For this reason, it's best to have them trimmed fresh and consumed within three days of purchase.

The artichoke has even inspired novels and made its way onto the silver screen. Have you seen the film Amélie? No? Well, you've surely heard this line somewhere: "And yet, sir, you could not even be a vegetable. Because even an artichoke has a heart…"

In short, we've been making artichoke soups, salads, dolma (stuffed artichokes), and all manner of olive oil dishes for years. But what about frying them? Our fried artichoke recipe is sure to be a game-changer — a true feast for the palate. Of course, the classic Olive Oil Artichokes will always hold a special place in our hearts, and we wouldn't want to leave that unsaid. Enjoy!