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A white plate with fried artichoke blossoms arranged in a circle around a bowl of creamy brown dipping sauce.

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
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer
Cuisine: Californian, Mediterranean
Calories: 455
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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. 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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