Artichoke Friti with salsa verde

Artichoke friti – artichokes fried in a light, crispy batter




Baby/large artichokes (1 large or 2 -3 baby artichokes per person)


Parsley stalks


Oil for frying (Rice bran, peanut or sunflower oil)

Salt and pepper

For the salsa verde:

Handful of fresh mint

1 whole, large green chili

½ clove of garlic

Good quality olive oil


Lemon juice/vinegar


  • Clean outside leaves of artichoke, take out the fuzzy chokes with a teaspoon.
  • Place artichokes in milk with parsley stalks to soak.
  • Cut into even sized pieces or 6-8 for a large artichoke.
  • Heat oil in a pan.
  • Dust artichokes in flour and fry in the hot oil for about 2-3 minutes on each side.
  • Meanwhile, chop or crush the garlic and chili with a little salt.
  • Slice fresh mint and mix with the garlic and chili.
  • Add olive oil and lemon juice/vinegar (5 parts olive oil to 1 part lemon juice/vinegar).
  • To serve, drizzle the salsa verde over the artichoke friti and season to taste