Indian-style artichoke fritti

Indian-style artichoke fritti

Anjum's Indian Vegetarian Feast
Emma Lee

I have always loved artichokes, but had never cooked an Indian dish with them until I invented this recipe recently. The gram flour batter adds a layer of flavour which is sympathetic to the artichokes. It is daunting to prepare an artichoke if you haven’t done it before, but you get used to it quickly. I am quite happy to munch on these with a squeeze of lemon juice alone, but they also work with chutney or even a lovely garlicky mayonnaise.


Quantity Ingredient

For the batter

Quantity Ingredient
60g gram flour
salt, to taste
1 teaspoon root ginger, peeled and grated
1 teaspoon garlic, grated
1/2 teaspoon chilli powder, or to taste
1 teaspoon garam masala
2 slightly rounded teaspoons ground coriander
2 slightly rounded teaspoons ground cumin
1/2 teaspoon turmeric
2 teaspoons dried mango powder

For the rest

Quantity Ingredient
vegetable oil, to deep-fry
2 large globe artichokes, sliced 1/2 cm thick, (see note)
lemon wedges, to serve


  1. Whisk together the ingredients for the batter with 160–180 ml of water until smooth. Taste and adjust the salt and chilli powder.
  2. Heat 5 cm of oil in a wide, medium-sized saucepan. Dip the artichoke slices into the batter and, using tongs, place gently in the hot oil, one at a time. Do not overcrowd the pan. Cook on a moderate flame, turning once, until the batter is deep golden on both sides, it should take three to four minutes. Drain and place on a double layer of kitchen paper. Repeat with the remaining artichoke slices. Serve immediately, with lemon wedges.

How to prepare an artichoke

  • Fill a bowl with water and add the juice of ½ lemon. Working on one artichoke at a time, remove all the dark green leaves. (I slice through the tops then pluck out the tough green leaves until I'm left with thin, paler leaves.) Pluck these off as well, or slice through their bases with a knife. now remove the furry choke from the centre; I find this comes out with a good scraping with a spoon, taking out all the (deceptively) soft fibres. The cut surface will start to oxidise and brown immediately, so rub it with the other lemon half to prevent discoloration. Slice off and discard most of the stem, leaving 2–3 cm; peel off its tough green skin. Place straight in the lemony water until ready to use.
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