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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fill a large bowl halfway with water; squeeze the lemon halves into the water and add the lemons. | 2. Trim the stem of 1 artichoke; starting at the base, bend the tough outer leaves back and pull off where they break naturally. | 3. Using a vegetable peeler, peel the dark green skin from the base. | 4. Halve the artichoke lengthwise and scoop out any choke. | 5. Add to the lemon water. | 6. Repeat with the remaining artichokes. | 7. Heat the oil in a heavy large saucepan over medium heat until a thermometer registers 350 degrees F. | 8. Drain the artichokes and pat dry. | 9. Mix spices into flour in a ziplock bag; add artichoke and shake to coat. | 10. Working in 2 batches, add the artichokes to the hot oil and cook until they are tender and golden brown, about 8 minutes. | 11. Using a slotted spoon or tongs, transfer the fried artichokes to a paper towel-lined plate to drain. | 12. Sprinkle with salt while artichokes are still warm and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon	1	halved		-	-	-	-
baby artichoke	12			4841.611	0.0	1077.1224	27.2001
olive oil	3	cups		5728.32	0.0	0.0	648.0
flour	1/3	cup		192.76	42.2018	3.1337	0.7479
garlic powder	1	teaspoon		10.261	2.2546	0.5131	0.0226
onion powder	1	teaspoon		8.184	1.8989	0.2498	0.025
italian seasoning	1	teaspoon		4841.611	0.0	1077.1224	27.2001
sea salt				4841.611	0.0	1077.1224	27.2001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.