Baby artichokes, trimmed and quartered, deep-fried until golden and crunchy. Served with a bold, sweet-savory mayo made from fermented black garlic and Kewpie. A perfect appetizer or snack to impress with minimal effort.
Why You'll Love Crispy Baby Artichokes
Light, crunchy, and ridiculously addictive-these crispy baby artichokes dipped in a funky, sweet-savory black garlic mayo are the appetizer you didn't know you needed. They're perfect for sharing, but you might not want to.
Tips and Tricks
- Use a thermometer to keep your oil between 350-375°F for the perfect fry without burning.
- Prep your artichokes ahead-cut, trimmed, and soaked in lemon water to prevent browning.
- Season them immediately after frying while they're hot to help the salt stick better.
Variations
Play with texture and flavor depending on what you've got or what you're serving with:
- Swap the black garlic mayo for a lemon aioli or sriracha-spiked dip.
- Try roasting instead of frying for a lighter, oven-friendly version.
- Add shaved Parmesan or chopped herbs on top for extra finish.
Substitutions
This dish is flexible and easy to adapt:
- No Kewpie? Use regular mayo and add a splash of rice vinegar and sugar for tang and balance.
- Use whole black garlic cloves if you can't find purée-just mash them into the mayo.
- If baby artichokes aren't available, use canned or jarred artichoke hearts-just dry them thoroughly before frying.
Best served with
- A crisp white wine like Vermentino or Sauvignon Blanc
- Focaccia or crusty sourdough for scooping extra mayo
- A bright green salad with lemon vinaigrette
- Grilled shrimp or scallops for a dinner party starter
How to Store Leftovers
- Store any leftover fried artichokes in an airtight container lined with paper towels in the fridge for up to 2 days. Re-crisp in a 375°F oven or toaster oven for 5-7 minutes before serving.
- Mayo can be stored separately and keeps for up to a week.
Common Questions
Don't have fermented black garlic?
You can sub with roasted garlic paste or a little balsamic glaze for that sweet umami, though the flavor won't be identical.
Can I prep the artichokes ahead of time?
Yes - trim and quarter them, then store in lemon water in the fridge for up to 6 hours before frying to prevent browning.





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