Provided by Food Network
Yield 6 to 8 hors d'oeuvres portions
Number Of Ingredients 8
Steps:
- Choose only the smallest, most tender, of the young and green fresh artichokes. Once they
- have developed their purple choke inside they are no longer desirable. Wash the artichokes carefully. Trim the pointy ends of the leaves, cut off the top 1/4-inch and tear off and discard and blemished outer leaves.
- Cut the artichokes in two and sprinkle with lemon juice to prevent blackening.
- Mix the water, flour, salt and pepper together in a bowl until smooth.
- Heat the olive oil in a saute pan over medium heat for 1 minute.
- Dip the artichoke halves in the batter and fry, choke side down, for 2 to 3 minutes until crisp.
- Turn the artichokes over and fry the outside leaves in the same way.
- Serve hot with lemon wedges and freshly chopped parsley
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