Jewish-Style Fried Artichokes

Recipe Snapshot



Total Time

55 minutes




Fill a large bowl with cool water, then squeeze the juice from 2 lemons inside. Add the lemon halves directly to the bowl.

Prepare the water


Cut about ½-inch off the top of each artichoke, then remove the tougher, outer leaves until you get to the pale-green yellow leaves. Next, use a paring knife to shave off the outer fibrous layer from each stem. Immediately place cleaned artichokes into the lemon water. Repeat with remaining artichokes. 

Clean the artichokes


Then pat dry well with paper towels to remove excess water.

Drain the artichokes


Heat oil in a large deep pot over medium heat. There should be enough oil that the artichokes are fully submerged while cooking.

Heat the oil


Carefully add the artichokes to the hot oil, then cook until they’re tender, but not browned. Adjust the heat as needed to maintain the temperature of the oil. Work in batches, if needed.

Fry the artichokes


Use a spider or slotted spoon to carefully remove the artichokes. Place on a paper towel lined wire rack, then cool for a few minutes until you’re able to handle them. Use your hands to open up the artichoke leaves so it resembles a flower.

Press into a flower shape


Increase the heat to medium-high and bring the temperature of the oil up to 350F. Once hot and working in batches, carefully add a few of the artichokes at a time to the oil. Cook until they’re a deep golden brown and crispy.

Fry again


Carefully transfer each fried artichoke to a paper towel lined wire rack then sprinkle with a pinch of Kosher salt while still warm. I like to turn them cut side down after seasoning. Allow to cool, then enjoy with lemon wedges and/or aioli.

Drain the artichokes


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