Fried Artichokes with Roasted Cauliflower
Jarred artichokes make this genuinely easy. The after: a crisp, golden vegetable plate that disappears faster than the main.
Ingredients
- 1 small head cauliflower cut into small florets
- 1 jar artichoke hearts, drained and patted very dry about 12 oz / 340 g
- 3 tbsp. oil plus more for frying the artichokes
- 1/2 tsp. smoked paprika
- 2 tbsp. flour
- 1 pinch Salt
- Lemon wedges and chopped parsley to finish
Instructions
- Heat the oven to 425F (220C). Toss the cauliflower with the oil, paprika, and salt. Roast for 20 to 25 minutes, until browned at the edges.
- While it roasts, halve the artichokes and toss them in the flour with a pinch of salt.
- Shallow-fry the artichokes in a little hot oil until crisp and golden, about 3 minutes. Drain on paper towel.
- Pile the roasted cauliflower and crisp artichokes together. Finish with parsley and a good squeeze of lemon.
Notes
Serving note: a dollop of garlicky mayonnaise on the side turns this into a proper starter.