'Oven-Fried' Artichokes Recipe - Los Angeles Times
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'Oven-Fried' Artichokes

Time 35 minutes
Yields Serves 6 to 8
Like fried Italian artichokes you'd serve with cocktails, these are much easier and involve only a quick stint in a hot oven.
(Ben Mims / Los Angeles Times)
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This recipe, given to me by my friend Helen Rosner, is a much simpler version of Italian fritti that doesn’t require making a batter or deep-frying. Make sure to buy artichokes marinated in oil only; if there is water or brine, it will affect their roasting and make them less crisp. If you have to use water- or brine-packed artichoke quarters, drain them in a sieve, then press gently with paper towels. Scatter them on additional paper towels and let air dry for at least 30 minutes. Toss the artichokes with 2 tablespoons olive oil in a bowl, then transfer to the prepared baking sheet to roast.

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1

Heat the oven to 425 degrees. Line a baking sheet with foil.

2

Place a colander or sieve over a bowl and add the artichoke quarters, letting their oil drain into the bowl. Transfer the artichokes to the prepared baking sheet. Drizzle with 2 tablespoons of the oil from the bowl.

3

Bake the artichokes, flipping each with tongs halfway through cooking, until golden brown and crisp all over, 20 to 25 minutes.

4

Transfer the artichokes to a platter while hot and sprinkle with flaky sea salt. Serve immediately with lemon wedges.