Ingredients
- 2 to 3 lb. baby artichokes
- 3 cups buttermilk
- 1 1/2 cups all-purpose flour
- 1 1/2 cups semolina flour
- Canola oil for frying
- Salt, to taste
- Lemon-garlic aioli for serving (see related recipe at left)
Description
This Recipe Calls For Baby Artichokes, Which Have Not Yet Developed Chokes. After Pulling Off The Outer Leaves And Trimming The Stem End, You Can Use The Tender Part Of The Artichoke In Its Entirety.
Williams-Sonoma
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