About a year ago, I ate an appetizer of fried baby artichokes at one of my favorite restaurants in Boston, Upstairs on the Square. I'd never had artichokes like that, and I fell for them. Since then, I've worked to make a home-style version of that dish, and this is what I came up with. The artichoke is really delicious prepared this way- the stalk and heart become wonderfully tender, and the outer edges of the leaves become crunchy like potato chips. So good! Oh, and if you haven't had fried lemon slices before, hold onto your hat! They are wildly and deliciously lemony. I serve these artichokes with a chickpea puree with gremolata flavors, but feel free to substitute any creamy dip, or just a smear of greek yogurt. - arielleclementine

Share: