fried artichokes with lemon and pistachios

SERVES 4 TO 6 AS A SNACK OR STARTER Crispy, crunchy, frilly little edges and the tender savory meat of the heart—frying is my favorite way to prepare an artichoke. It seems like more work than it’s worth, but I wouldn’t do that to you, really. I first had fried artichokes (carciofi fritti) at an Italian restaurant called Palma in the West Village almost fifteen years ago, and I still think about them. Although I don’t usually recommend frying when you’re entertaining, this is a perfect bite to have on hand when guests arrive—everyone is always shocked by how simple yet extraordinary the combination of artichokes and pistachios is. If you really wanted to cheat, you could skip prepping the artichokes and grab a bag of frozen artichoke hearts. Just make sure they are thawed and very dry before frying.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

PREP: Fill a large bowl with ice and water. Juice 4 lemons into the bowl and put the spent lemons in the water as well—this will keep the artichokes from becoming discolored.

Step 2

Using a serrated knife, cut each artichoke stem down to about 1 inch (2.5 cm), then peel the green skin off the stem with either a serrated peeler or a paring knife. Begin peeling the leaves off from the artichoke and keep going until the leaves begin to look light in color at the bottom—you’ll want to remove about six layers.

Step 3

Use the serrated knife to cut the top one-third of each artichoke off. Then cut in half.

Step 4

Using a melon baller or a teaspoon measure, scoop out all the fuzzy stuff and purple leaves (this is called the choke, by the way). Rinse under running water to make sure it’s completely clean. Cut each half artichoke into halves, or thirds if they’re very large, to create bite-size pieces about 1 inch (2.5 cm) thick and place them in the lemon water while you work.

Step 5

COOK: Pour all of the lemon water and lemons into a medium to large pot (leaving behind any remaining ice) and set a steamer basket inside. Bring the water to a boil and then place the artichokes in the basket in the pot.

Step 6

Reduce to a simmer, cover, and cook until the artichokes are just tender enough to be easily pierced with a knife (they should not be mushy—they should only be par-cooked!), about 7 to 10 minutes.

Step 7

Meanwhile, get your fry oil going. Heat about 1 inch (2.5 cm) neutral oil in a heavy-bottomed pot or skillet. Heat over medium-high—you want the temperature to reach about 375°F (190°C).

Step 8

When the artichokes are done steaming, set them on a plate with a few layers of paper towels. You’ll want to make sure they are completely dried off before frying them.

Step 9

Carefully add the artichokes to the oil, working in batches if necessary to avoid crowding, and cook until deep golden brown and crispy, turning as necessary, 10 to 12 minutes. Transfer to dry paper towels to drain, and sprinkle generously with salt.

Step 10

ASSEMBLE AND SERVE: Finely chop ½ cup (65 g) roasted pistachios into almost a dust, and sprinkle on top of the fried artichokes. Finely grate the zest of 1 lemon, juice the lemon, and grate a little Parmesan cheese, all on top of the artichokes. Cut the 1 remaining lemon into wedges and scatter on the plate or platter.