These fried baby artichokes are like popcorn.


Just bite-sized, they’re much less prep work than their larger counterparts because their chokes are edible. The dusting of sumac at the end gives a tart, citrusy flavor
to cut through the deep-fried goodness.

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Serves 4

10 to 15 baby artichokes

glug of olive oil

4 cloves of garlic, smashed, peels left on

3 tablespoons sumac


  1. Prepare the artichokes by trimming the stems and peeling away any tough outer leaves. Trim tops until you reach the tender core, then quarter.
  2. In a medium pot, pour enough olive oil to come up about 2”.
  3. Heat over medium-high heat, until about 300°F.
  4. Place garlic cloves in the oil, and fry until golden brown to season the oil. Remove.
  5. Fry the artichoke in batches, taking care not to crowd the pot. Fry until golden brown and crispy. This will take about 6–8 minutes.
  6. Let drain on paper towels.
  7. Season immediately with salt and sumac, and serve.

TIP:

Photography by FOOD STYLING by Eugene Jho | PROP STYLING by Nidia Cueva | PHOTOGRAPHY by Armando Rafael

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