Ingredients

2 lemons, halved
10 baby artichokes
Oil for frying
Kosher salt

Directions

Fill a mixing bowl halfway with cold water. Squeeze the juice from the lemons into the water.

Prepare the artichokes:
Break off tough, dark green outer leaves from the artichokes and place the artichokes in the lemon water. Using a vegetable peeler, peel all the dark green skin from the base of each artichoke and return artichoke to the water. There should be no dark green color left. Halve the artichokes lengthwise, and scoop out the choke, if any and discard the choke. Keep artichokes in the lemon water for up to 30 minutes as it helps prevent darkening.

To cook:
Heat ½” of vegetable oil in a medium sauté pan to 350 degrees. Remove artichokes from bowl of water, drain and pat dry. Add the artichokes to the hot oil and cook until they are tender and golden brown, about 8 minutes. Using tongs, transfer the artichokes to a paper towel-lined plate to drain. Sprinkle with kosher salt while they are still warm. Serve with Garlic Yogurt sauce.

Garlic-Mint Yogurt

1 cup plain yogurt
1 tsp. minced fresh garlic (or more)
¼ tsp salt
1 T fresh mint, chiffonade (stack leaves on top of one another, roll tightly, and cut into thin strips)

Combine all four ingredients. Serve as a dip with fried baby artichokes. Also makes a good sauce to drizzle on grilled lamb and chicken or other fried or roasted vegetables.

Recipe Courtesy: Chef Roy Harland, Slates Restaurant

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