Heavenly artichoke crisps: they are crunchy and so addictive! The perfect artichoke appetizer recipe for your next garden party!
Artichoke crisps or artichoke chips?
We all know those colorful crunchy vegetable crisps right.
They have become very popular over the past few years. But have you ever heard of crispy artichokes? They are extremely crunchy, savory, full of flavor and so addictive…
In other words the perfect easy appetizer recipe for your next garden party!
I ordered these artichoke crisps (alcachofas fritas crujientes in Spanish) a few times in Barcelona as a tapa at the popular tapa chain restaurant Taller de Tapas.
They were absolutely stunning and even more surprising as finger food.
Taller de Tapas
But don’t get your hopes up.
Last time I was in Barcelona the artichoke crisps were not on the menu anymore… OK then, time for plan B.
Try to make artichoke crisps at home!
You can finely slice the fresh artichokes by hand if you are brave enough and most confident of your good knife skills. I used my magnificent mandolin slicer to do the job. By doing so the fresh artichoke slices are all of the same thickness and will fry evenly.
Make sure that the frying oil is hot enough so the tougher outside leaves crisp up nicely.
Serve the crisps immediately, sprinkled with a simple pinch of salt.
Artichoke Crisps
If you prefer a dipping sauce to serve on the side I have a great suggestion for you.
A fresh cilantro mayonnaise: a few tablespoons of mayonnaise, a handful of chopped fresh cilantro leaves and a drop of lemon juice to taste. These artichoke crisps are truly one of my favorite party food from now on.
Great finger food!
Are you looking for other yummy artichoke recipes?
Then you should also check out my fried artichokes with cilantro mayo sauce!
Or how about my fried artichokes in white wine with chorizo!
Enjoy!
Easy Artichoke Crisps Recipe
- 2 fresh globe artichokes
- 3 tbsp lemon juice or vinegar
- frying oil
- salt
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1) Bring a large pan of water to a boil. Stir in the vinegar.
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2) Remove the toughest outside leaves of the artichokes. Chop off the stems.
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3) Carefully slice the artichokes thinly.
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4) Blanch them in the hot water for 2 minutes. Remove the artichoke slices with a slotted spoon and leave them to dry on a clean kitchen towel for a few minutes.
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5) In the meantime heat a frying pan. Fry the blanched artichoke slices in badges until they look golden and start to crisp up.
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6) Drain them well on some kitchen paper.
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7) Transfer the crisps to a dish and sprinkle with some salt.
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8) Serve them immediately while still hot.
Why are alcachofas fritas crujientes so delicious?
Deep-fried artichokes can be an absolute delight!
When prepared correctly, they offer a delightful combination of crispy, savory and earthy flavors.
Here is why these artichoke chips are so worth trying them at home.
Crispy Texture
Deep frying artichokes transforms their leaves into crispy, golden bites. The outer leaves become delicate and crunchy, while the inner ones retain a tender texture.
Flavor Infusion
The frying process intensifies the artichoke’s natural flavor. As they cook, the artichokes absorb some of the oil, enhancing their taste.
Seasoning
A sprinkle of flake salt or a dash of lemon zest after frying elevates the flavor profile. You can also serve them with dipping sauces like aioli, garlic butter, or lemony yogurt.
Variety
There are different ways to deep fry artichokes—whole, halved, or sliced. Each method offers a unique experience.
Remember, like any dish, the quality of the artichokes, the frying technique, and the seasoning play a crucial role.
When done right, deep-fried artichokes can be a memorable culinary experience!
Carciofi alla Giudea, also known as Jewish-style artichokes, are a classic Roman side dish originating from the oldest Jewish community in Europe—the Jewish ghetto of Rome.
What are Carciofi alla Giudea?
These crunchy, deep-fried artichokes are prepared by trimming and peeling globe artichokes down to their tender hearts. After marinating them in lemon water, they are seasoned with salt and pepper and fried in olive oil until crispy.
The best variety for this dish is the Romanesco artichoke, harvested between February and April. You can find carciofi alla Giudea on menus of numerous trattorias and eateries in Rome’s old Jewish quarter, especially during springtime.
The artichokes are deep fried twice: once to make the heart tender, and a second time to make their outer leaves delightfully crispy, while the heart remains sweet and delicate—a true Roman culinary delight!