Crisp Fried Artichoke and Lemon Wheels with Spiced Fennel salt Serves 4-6
24 baby artichokes, trimmed 3 Meyer lemons, sliced into thin rounds, seeds removed 1 cup all purpose flour 2 quarts vegetable oil for frying Salt and Red Pepper flakes Chopped Parsley Grated parmesan (optional) Fennel salt
Pour the oil in to a heavy pot and place over high heat. When the oil reaches 250 degrees, lower the heat.
Fry the artichokes in batches for 3-4 minutes until they soften, remove one and cool briefly, then see if the leaves will separate easily.
Drain the artichokes and cool. Gently spread the leaves from each artichoke to form a flower. Raise the temp and bring the oil to 360 degrees.
Fry the artichoke flowers in batches 2-3 minutes until golden and crisp. Drain and sprinkle with fennel salt, chili flakes and parmesan if desired.
Dredge the lemon slices in flower and fry until golden and crisp.
Fennel Salt 1 tablespoon coarse sea salt or kosher salt 2 teaspoons fennel seed, lightly toasted and coarsely ground 1/4 teaspoon black peppercorns, lightly toasted and coarsely ground
In a bowl, stir together the salt, fennel seed, and pepper.