Fried Baby Artichokes with Garlic and Mint

As an unabashed artichoke enthusiast I cannot pass up baby artichokes at farmers' markets. They are just so cute and tempting! And invariably, too many of them make it into my bag and then they sit patiently in the crisper bin, waiting for the latest preparation I can devise.

Well I finally found the end all, be all best baby artichoke recipe. Fried baby artichokes with garlic and mint and a squeeze of lemon! It is truly genius. This recipe comes courtsey of White on Rice Couple but I suspect it's a rustic preparation from Italy or France, it simply reeks of peasant cooking!

Why did this discovery happen at the end of baby artichoke season? Luckily, I just bought some artichoke plants of my own, so hopefully next season it will be baby artichokes from my garden!

This was super quick and easy to make - the preparation time exceeded the cooking time. If you're not a fan of mint, you could easily substitute basil or parsley or even cilantro. I have visions of using this for future dinner parties, serving it in little bowls to pass around the table.

This goes out to Cinzia of Cindystar for Weekend Herb Blogging.

Fried Baby Artichokes with Garlic and Mint (from White on Rice Couple)
(serves 2 or 3)

12 baby artichokes
10 cloves garlic, peeled, whole
40 large mint leaves, finely sliced
1/2 lemon, cut into wedges
sea salt
safflower/sunflower/peanut oil for frying

Prepare artichokes; trim stems and strip away the outer leaves until they are a very light green (usually about 1/3 -1/2 of the outer leaves). Cut off the top 1/3 of choke and slice in half. Pour 1/4 inch of oil into a large skillet that can hold the artichokes in one layer (or fry them in batches; their just as good when they cool off). Heat oil over medium high heat and place artichokes, garlic cloves and half of the mint in the oil. Pull the garlic cloves out before they become completely golden as they will continue to cook out of the oil. Cook the artichokes another 5-7 minutes to ensure they are done. Remove with a slotted spoon and drain on paper towels. Salt liberally and toss with remaining mint and squeeze lemon juice over all. Serve hot or at room temperature.

Hugs!

Recipes currently inspiring me:

Basil Mint Pesto with Walnuts at Pinch My Salt
Asparagus and Ramp Pesto Mac and Cheese at Closet Cooking
Sweet and Salty Brownies at Eats Well With Others