Peanut Oil

• Clean the artichokes: remove the tough outer leaves and trim the stem, leaving about 4 cm. Neatly trim and round the base with a paring knife, then gently open the leaves outward. Soak in water with lemon juice for 10 minutes.
• Pat the artichokes dry thoroughly with paper towels, gently spreading the leaves without breaking them.
• First fry – soften the artichokes: In a deep saucepan, heat the peanut oil to about 140–150°C (285–300°F). Fry the whole artichokes upside down for 8-10 minutes until tender. Drain and let cool slightly.
• Second fry – crisp the artichokes: Raise the oil temperature to 355–375°F (180–190°C) and fry the artichokes again, upside down for 1–2 minutes, until golden and crisp.
• Drain on paper towels. Season with flaky salt and, if desired, a touch of black pepper.

✨ Gourmet Tip Peanut oil is ideal for this recipe thanks to its high smoke point and its ability to maintain a stable temperature during frying. This ensures deep, even cooking – essential for getting artichokes that are crispy on the outside and tender on the inside. Its neutral flavor doesn’t overpower the artichokes but enhances their natural sweetness and aroma, resulting in a lighter, more refined dish. For an aromatic twist, infuse the oil for the second fry with whole garlic and rosemary, then remove them before frying.