Fried Artichokes

Name: Fried Artichokes
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 2 tablespoons, extra-virgin olive oil; 2 , garlic cloves, minced; 1 (14.5-ounce) can, crushed tomatoes; ¼ teaspoon, table salt; ¼ cup, grated Parmesan cheese; ⅛ teaspoon, sugar; 1¼ cups, all-purpose flour; ¼ cup, cornstarch; 1 tablespoon, granulated garlic; 2 teaspoons, table salt; 1 teaspoon, baking powder; ½ teaspoon, pepper; 1½ pounds frozen quartered, artichoke hearts, thawed and patted dry; 1 quart vegetable or, peanut oil for frying

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Appears in Cook's Country October/November 2021, Cook's Country TV

These crunchy, savory fried morsels are easier to prepare than you might think.

SERVES4 to 6

TIME50 minutes

has video

WHY THIS RECIPE WORKS

“Of the substantial achievements of Jewish cooks in Italy, none is more justly celebrated than the fried artichokes of Rome,” writes Marcella Hazan in her book Essentials of Classic Italian Cooking (1992). We set out to make fried artichoke...

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