It’s artichoke season, and I love this easy way to make delicious, crunchy artichokes similar to artichokes a la romana.
I love fried artichokes but I don’t love frying at home…both because of the amount of oil you need to use and my fear of boiling hot oil getting out of control. Plus, it’s probably a good thing for my health that I have the no-fry rule. These baby artichokes are pan fried in just a couple tablespoons of oil and the crunch comes from the panko.
12 baby artichokes, cleaned and halved
1 egg, beaten with a splash of water
1 cup panko breadcrumbs
To clean the artichokes, chop off the tops about 2/3 of the way down, so that you are just above the choke. Trim off the outer dark green leaves and peel the stems. Take out the choke and cut in half (or do it in the reverse order, whichever is easier). If you’re not cooking them right away, put in acidulated water (water with lemon).
Steam for 5 minutes and let cool. Dip them in the egg and then in the panko and sauté in the olive oil, turning so all sides brown. Remove to a paper towel and season with salt.