Crispy Baby Artichokes served with a refreshing Meyer Lemon and Mint Yogurt Dip are a delightful combination.



12 baby artichokes, divided into halves or quarters after cleaning

1/2 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon black pepper

Vegetable oil enriched with a touch of extra virgin olive oil to enhance the taste, ideal for deep frying.

Maldon salt, for garnish

For the dip:

1 cup Greek yogurt 

1/4 cup of mint leaves, finely chopped1/4 cup of freshly chopped mint leaves

2 tablespoons of Meyer lemon juice, plus a little extra to drizzle on top.

1 teaspoon lemon zest

Season with salt and pepper to your liking.


Tips and tricks:

  • a healthier alternative. healthier alternative.

  • Looking to replicate the Roman culinary experience? Opt for pure virgin olive oil, with absolutely no additives or blends, when frying your dishes.

  • Make sure to clean the artichokes properlyRemove any tough outer leaves and the choke, if it is present.

  • to use larger artichoke hearts cooked in the same manner, ensuring that the choke is removedand proceed to slice the hearts into thin, 1/4-1/2 inch pieces.

  • If you lack an oil thermometer, you have the option to utilize the tip of a wooden spoon or a fragment of artichoke or potato as a tool for testing. Position the spoon or the petite fragment into the oil, which will exhibit varying degrees of bubbling activity based on the oil's temperature.

  • To prevent oxidation and browning, it is advisable to store the sliced artichokes in water infused with lemon or vinegar. Nonetheless, prior to dredging and frying, it is crucial to thoroughly dry them.

  • You have the option to include or replace additional herbs such as basil, parsley, and dill to create a distinct and delectable variation.

  • To prepare this dish without gluten, utilize cornstarch or another gluten-free flour for dusting the artichokes

  • Combine the yogurt dressing for a creamy and vibrant green sauce.

  • In order to achieve a greater level of crispiness, an effective technique is to perform a double-coating process on the artichokes. This entails dipping them into the seasoned flour mixture for a second time prior to frying.


During a visit to Rome, Italy a few years back, I had the pleasure of devouring the most delectable fried baby artichokes infused with a hint of refreshing mint. The experience was so extraordinary that I felt compelled to recreate this culinary masterpiece in the comfort of my own home. Ever since, it has become my ultimate go-to dish whenever baby artichokes grace us with their presence during their flourishing season! What makes these artichokes truly remarkable is their unconventional method of preparation - they are not encased in a heavy batter, but rather, delicately dusted with a light coating of flour. This ingenious technique allows the inherent flavor of the artichokes to burst forth, while simultaneously endowing them with an irresistible, tantalizing crispness.

The zesty combination of Meyer lemon and refreshing mint transforms the yogurt dip into a remarkable accompaniment for the artichokes. To enhance the taste and texture, a delightful sprinkle of Maldon salt is added on the surface. These artichokes serve as an exceptional starter or side dish, guaranteed to astonish your visitors!

preparing them properly. However, the end result is definitely worth the effort. The process starts with carefully trimming the artichokes, removing the tough outer leaves and the prickly tips. Once trimmed, the artichokes are boiled until tender. While they are cooking, a delicious dipping sauce is prepared with a combination of lemon juice, olive oil, garlic, and herbs. Finally, the tender artichoke leaves are dipped into the flavorful sauce and enjoyed with delight. So, although it may take some time to prepare these artichokes, the delicious taste and unique experience make it all worthwhile. Trimming and cleaning them effectively is important for maintaining their appearance and functionality. Believe me, once you give them a try, you'll realize why they're worth all the hard work!



  1. Instructions for Cleaning Baby Artichokes To clean the baby artichokes, follow these steps: Start by trimming the tough outer leaves and cutting off the top third of each artichoke. This will help remove any damaged or inedible parts. After trimming, peel the stem of the artichoke to remove any tough outer layers. Depending on their size, slice the artichokes in half or quarters. This will make them easier to handle and cook evenly. If necessary, remove the choke from the artichoke. This is the fuzzy part located at the center of the artichoke, and it is not edible. By following these steps, you can ensure that your baby artichokes are clean, safe to eat, and ready to be used in your favorite recipes!

  2. Combine Greek yogurt, diced mint leaves, Meyer lemon juice, lemon zest, salt, and pepper in a petite dish. Stir all the ingredients together to create a delightful mixture.

  3. Combine flour, salt, and black pepper in a compact bowl.

  4. Dip the artichokes in the flavorful flour mixture, ensuring to remove any extra flour by shaking them gently.

  5. In a large skillet, heat up a mixture of vegetable oil and a dash of olive oil over medium heat until it reaches a depth of about 1 inch. If you happen to have an oil thermometer, utilize it in order to ensure the correct temperature.

  6. To achieve a golden brown color, fry the artichokes in oil heated to 375 degrees for approximately 3-4 minutes. Repeat this process one more time.

  7. Take out the artichokes using a slotted spoon and transfer them onto a plate lined with paper towels to eliminate any extra oil.

  8. You can enjoy the fried baby artichokes by serving them alongside a flavorful Meyer lemon and mint yogurt dip. Don't forget to add a sprinkle of Maldon salt and a squeeze of Meyer lemon on top for an added burst of flavor.


Approximate nutritional information

Makes 4 servings:

Per Serving:

  • Calories: 311 kcal

  • Protein: 10 g

  • Fat: 16 g

  • Carbohydrates: 33 g

  • Fiber: 10 g

  • Sugar: 4 g

  • Sodium: 567 mg

For the dip:

Per Serving:

  • Calories: 73 kcal

  • Protein: 7 g

  • Fat: 2 g

  • Carbohydrates: 7 g

  • Fiber: 1 g

  • Sugar: 4 g

  • Sodium: 88 mg

The values displayed are approximations and may differ depending on variables such as the specific choice of ingredients and the serving sizes.


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