Source: The Culinary Institute of America | Catégorie: Entrées et amuse-gueules, Grande friture

Fried Artichokes and Fennel with Romesco

Recipe developed at The Culinary Institute of America (CIA) by Chef Instructor Brenda La Noue. See Chef Almir Da Fonseca prepare the recipe in the video below.

Fried Artichokes and Fennel with Romesco


  • 4 cups canola oil 1 L
  • 4 cups instant flour 1 L
  • 1 tsp salt 5 mL
  • 1/4 tsp ground black pepper 2 mL
  • 6 artichoke hearts, thinly sliced
  • 2 fennel bulbs, cored, thinly sliced
  • 4 cups buttermilk 1 L
  • Romesco Sauce Recipe>


  • 1. In saucepan or deep fryer, heat canola oil to 350 °F (180 °C) .
  • 2. Combine instant flour with salt and pepper. Place in bowl.
  • 3. Soak artichoke and fennel in buttermilk.
  • 4. Shake off the buttermilk and toss in seasoned flour.
  • 5. Shake off excess flour and fry artichokes and fennel in batches for 2 to 3 minutes, until crispy. Remove and drain on paper towels.
  • 6. Sprinkle with salt and pepper.
  • Romesco Sauce Recipe>


6 servings


1 1/3 cup


Lipides32 g
Gras saturés3 g
Cholestérol0 mg
Glucides78 g
Fibres11 g
Sucres5 g
Protéines14 g
Sodium560 mg
Potassium903 mg