Serves 6


  • 1 lemon
  • ¼ cup plus ½ tsp. kosher salt
  • 8 large artichokes (10 ounces each)
  • 5 cups grapeseed or canola oil
  • 2 Tbsp. finely chopped parsley
  • 1 small garlic clove, minced


    Total time: 65 minutes

    Finely grate lemon zest into a small bowl; set aside. In a large pot, squeeze lemon juice and add 3 quarts water and ¼ cup salt. Snap off outer leaves of artichokes at base until only pale green and yellow leaves remain. Cut top 1½" off each artichoke. Peel and trim bases and stems. Quarter artichokes and, using a spoon, cut out fuzzy centers and purple leaves. Add artichoke quarters to lemon water.

    Bring pot of lemon water to a boil over high heat. Reduce heat to medium and simmer until artichokes are crisp-tender, about 4 minutes. Using a slotted spoon, remove artichokes and arrange on a cooling rack in a single layer to drain and cool.

    In a deep sauté pan, heat oil over medium heat until oil registers 350° on an instant-read thermometer. Working in batches, fry artichokes (oil will bubble violently) until crisp and golden, about 5 minutes. Transfer to paper towels to drain.

    Meanwhile, add parsley, garlic, and remaining ½ tsp. salt to lemon zest. Using your fingertips, rub parsley mixture until fragrant. Sprinkle over artichokes and serve.


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