Description
Delicious fried artichokes served with labneh, perfect as an appetizer or side dish.
Ingredients
Scale
- 4 Fresh artichokes (choose tender, vibrant ones for the best flavor)
- 1 cup All-purpose flour (for coating)
- 1/2 cup Cornstarch (for extra crunchiness)
- to taste Salt
- to taste Pepper
- 1 cup Greek yogurt (use full-fat for richness)
- 2 tablespoons Lemon juice (for acidity)
- 2 cloves Garlic, minced (for flavor)
- 1 tablespoon Olive oil (for drizzling)
Instructions
- Start by rinsing and trimming the artichokes. Remove the outer leaves until you reach the tender heart, then slice them in half to reveal their beautiful insides.
- Fill a bowl with cold water and add lemon juice. Soak the artichoke halves for about 10-15 minutes to prevent browning and enhance their flavor.
- In a mixing bowl, whisk together flour, cornstarch, salt, and pepper to create a light, crispy coating.
- Drain the artichokes from the lemon water and pat them dry. Dip each half into the batter, ensuring they are fully coated.
- In a deep skillet, heat vegetable oil over medium-high heat until shimmering (around 350°F).
- Carefully add the battered artichokes to the hot oil in batches. Fry for about 3-4 minutes per side or until they are crisp and golden brown.
- Transfer the crispy artichokes to a paper towel-lined plate to absorb any excess oil.
- Spoon generous dollops of labneh onto a serving platter and arrange your crispy artichokes on top.
Notes
- Choose fresh and vibrant artichokes for the best flavor.
- Soaking in lemon water helps to prevent oxidation and enhance taste.
- Adjust seasonings according to personal preference.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg