Source: The Culinary Institute of America | Category: Appetizers, Deep-Frying

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

serving size

1 1/3 cup

nutritional analysis

Total Fat32 g
Saturated Fat3 g
Cholesterol0 mg
Carbohydrates78 g
Fiber11 g
Sugars5 g
Protein14 g
Sodium560 mg
Potassium903 mg