Fried Spanish Artichokes
2 servings
20 minutes
Fried Spanish artichokes are an exquisite dish that reflects the richness of Spanish cuisine flavors. The artichoke, known since ancient times, is valued for its delicate taste and health benefits. In Spain, it is often served fried, giving it an appetizing crispy texture and revealing its natural nutty note. A light lemon aroma preserves the freshness of the flesh, while olive oil adds richness. Sea salt and black pepper complete the composition, highlighting the depth of flavor. These artichokes are perfect as a standalone dish or as a side to meat or fish, complementing the meal with Mediterranean motifs. They are served hot, allowing you to enjoy each bite that is crispy on the outside yet remains soft inside.
1
Remove several tough outer leaves from the artichokes, cut off the bottom and the top third, clean out the heart, and slice into half-centimeter thick pieces. To prevent the flesh of the processed artichokes from darkening, place them in cold salted water with lemon juice.
- Lemon: 1 piece
- Spanish artichokes: 4 pieces
- Coarse salt: to taste
2
Heat a decent amount of olive oil in a pan, fry the dried artichoke slices on paper towels until golden brown, and soak up the excess oil.
- Extra virgin olive oil: to taste
- Spanish artichokes: 4 pieces
3
Arrange the fried artichokes on a plate, sprinkle with ground black pepper and coarse sea salt.
- Ground black pepper: to taste
- Coarse salt: to taste