Crispy Baby Artichokes

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

Baby artichokes get trimmed, quartered, and soaked in lemon water before a 350 to 375°F fry turns them golden and crunchy. The dip is Kewpie mayo blended with fermented black garlic, so it's sweet, savory, and a little funky against the hot, salted artichokes.

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

Crispy Baby Artichokes

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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.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Appetizer

Cuisine: Californian, Mediterranean

Calories: 455

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 12-14 baby artichokes depending on size
• ⅓ cup Kewpie mayonnaise
• 2 tablespoon fermented black garlic purée or whole cloves mashed
• avocado oil for frying
• kosher salt to taste

Equipment

• dutch oven or deep cast iron skillet
• kitchen thermometer
• Small mixing bowl
• Cutting board
• Sharp Knife
• Spider or slotted spoon

Method

 

1. Heat 3-4 inches of avocado oil in a deep dutch oven or cast iron skillet over medium heat. Bring oil to 350-375°F and maintain this temperature while frying.
2. In a small bowl, combine ⅓ cup Kewpie mayo and 2 tablespoon black garlic purée. If using whole cloves, mash into the mayo with the back of a spoon. Set aside.

Prepare the Artichokes

1. Cut off the stem flush at the base.
2. Slice off the top third of the artichoke.
3. Peel off all the tough, darker outer leaves until tender yellow ones remain.
4. Slice each artichoke in half or quarters, depending on size.
5. Carefully add artichoke pieces to hot oil in batches. Fry until golden and crisp, about 3-5 minutes, depending on size. You'll know they're ready when they're light amber and the bubbling quiets. Do not overcrowd the pan.
6. Remove fried artichokes to a paper towel-lined plate or tray. Immediately sprinkle with kosher salt while hot.
7. Serve warm with the black garlic mayo on the side for dipping.

Nutrition

Calories: 455kcalCarbohydrates: 109gProtein: 37gSodium: 1275mgFiber: 55gSugar: 18gVitamin A: 9109IUVitamin C: 20mgCalcium: 357mgIron: 16mg

Notes

Storage: These are a fry-and-eat-immediately situation, they lose their crunch fast. If you have extras, refrigerate in an airtight container for up to 2 days and re-crisp in a hot oven or air fryer, never the microwave. The black garlic mayo keeps in the fridge for about a week.

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