- Servings: 4
- Juice of 2 lemons, plus 1/4 cup freshly squeezed lemon juice
- 8 medium artichokes
- 3/4 cup extra-virgin olive oil, plus more for frying
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 8 ounces radicchio leaves, (preferably Treviso)
- Ice water
Fill a large bowl with cold water. Add juice of 2 lemons; set aside. Remove outer leaves from artichokes. Holding onto the stem of each artichoke, smash each artichoke on work surface until remaining leaves of artichokes open, resembling a flower in bloom. Transfer artichokes to bowl of acidulated water.
Pour 1 1/2 inches olive oil into a large saucepan, and heat over medium heat to 320 degrees. Dry artichokes well. Add to saucepan, and cook until artichoke bottoms are fork-tender, about 4 minutes.
Remove from saucepan, and drain on a paper towel-lined baking sheet. Set aside to cool for about 5 minutes. Season with salt, and return to saucepan. Dip fingertips in ice water, and flick about 1 teaspoon of water into saucepan. Continue to cook until crisp and golden, about 4 minutes.
Meanwhile, make vinaigrette: In a small bowl, whisk together 3/4 cup olive oil, remaining 1/4 cup lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper. Place radicchio in a medium bowl, and drizzle 1/4 cup vinaigrette over radicchio; toss to combine. Transfer to a platter.
Remove fried artichokes to a paper towel-lined baking sheet to drain. Halve artichokes lengthwise, and place on radicchio. Drizzle with vinaigrette, reserving any extra for another use. Serve immediately.