The Washington Post

Fried Baby Artichokes

Fried Baby Artichokes 6.000

James M. Thresher for The Washington Post

Mar 31, 2010

The quartered artichoke bottoms open like small flowers as they fry.

Servings: 6
  • Canola oil, for frying
  • 2 medium lemons
  • 25 to 30 baby artichokes
  • 1 cup Greek-style yogurt, preferably full fat
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • Sea salt, for garnish
  • Fronds from 6 to 8 stems of dill, chopped, for garnish (4 tablespoons)


Heat about 4 inches of oil in a large pot over high heat, to 350 degrees. Line a large bowl with several layers of paper towels.

Meanwhile, fill another large bowl with cool water and squeeze the juice from the lemons into it.

Peel off and discard the outer leaves of the artichokes until you reach the yellow leaves. Cut off and discard the artichoke tops (about 1 inch) and trim the stem ends. Cut the remaining artichoke bottoms into quarters, placing them in the acidulated water as you work.

Combine the yogurt, oil and kosher salt in a medium bowl; use it to paint the surface of a serving platter.

Drain the artichokes very well and blot them dry on paper towels or a clean dish towel.

Working in several small batches, fry the artichokes for about 1 minute, until the edges of the leaves have begun to open and become golden brown. If possible, use a wire basket or Chinese skimmer to hold the artichokes just under the oil (otherwise, they will float and will take longer to cook). Use a slotted spoon to transfer to the paper towel-lined bowl to drain, then place them on top of the yogurt mixture on the platter.

Season with sea salt to taste and the dill. Serve hot.

Recipe Source

From Mike Isabella, head chef at Zaytinya in Penn Quarter.

Tested by Bonnie S. Benwick.

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Nutritional Facts

Calories per serving: 230

% Daily Values*

Total Fat: 11g 17%

Saturated Fat: 2g 10%

Cholesterol: 0mg 0%

Sodium: 700mg 29%

Total Carbohydrates: 27g 9%

Dietary Fiber: 13g 52%

Sugar: 6g

Protein: 13g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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