Ingredients

The following ingredients have 4 Servings
  • 6 baby artichokes
  • 3 cups buttermilk
  • 1 lb. pencil-thin asparagus, ends trimmed
  • 1 lemon, ends trimmed, thinly sliced
  • 1 lb. green beans, ends trimmed
  • 1 1⁄2 cups all-purpose flour
  • 1 1⁄2 cups semolina flour
  • Canola oil for frying
  • Salt, to taste
  • <a href="http://www.williams-sonoma.com/recipe/lemon-garlic-aioli.html"><b><u>Lemon-Garlic Aioli</u></b></a> for serving

Instruction

  • Working with 1 artichoke at a time, remove the tough outer leaves to expose the light yellow core. Trim the stem end and slice the artichoke lengthwise into 1/4-inch-thick slices. Place in a bowl and add buttermilk to coat. Place the asparagus, lemon and green beans in separate bowls and add buttermilk to coat.
  • In a large bowl, using a fork, stir together the all-purpose and semolina flours.
  • Pour oil into a deep fryer according to the manufacturers instructions and heat to 375°F on a deep-frying thermometer. Line a baking sheet with paper towels.
  • Working in batches, drain the artichokes well, coat with the flour mixture and shake off the excess. Fry the artichokes until golden and crispy, 1 to 3 minutes. Transfer the artichokes to the prepared baking sheet and season with salt. Repeat with the asparagus, lemon and green beans. Arrange the vegetables and lemon on a warmed platter. Serve with lemon-garlic aioli.