These bloom out in the hot oil like a fan of crispy little chips. Serve them as a side dish in place of french fries.
* One 14-ounce can of artichoke hearts or 6-8 fresh baby artichokes
* (2 tablespoons of lemon juice and a bowl of water for fresh artichokes)
* Oil for deep frying
To use fresh baby artichokes:
Wash and cut off the stems from fresh baby artichokes. Cut off and discard the top third of each artichoke. Peel away the green outer
leaves until only a yellow-colored cone remains. Trim the remaining leaves with kitchen shears to remove any tough tips or thorns.
Drop the fresh artichokes in a bowl of water with 2 tablespoons of lemon juice to prevent browning.
To use canned artichoke hearts:
Trim away any tough stems, outer leaves, thorns, or tops.
Slice the artichoke hearts vertically into eight narrow wedges. The canned ones are usually available quartered so you only need one
additional cut per piece. You want narrow wedges with the leaves intact. Drain and blot them between paper towels until they are as dry
as possible, so they won’t splatter.
Heat the oil to 360º and fry the artichokes until brown and crisp. Drain on paper towels, sprinkle with salt, and serve hot.
Total Carb: 6, Fiber: 4, Net Carb: 2