Level it all up with an herby, creamy sauce.
“Artichokes have a nice buttery flavor, and when they’re marinated, they get a briny factor that works so well with a light batter,” Toyota tells me over the phone. That brininess brings to mind the oysters or shrimp that you’d put in the New Orleans classic, she explains. “It’s just an unexpected juicy bite, surrounded by a crispy paprika- and cayenne-spiced breading.”
The fried artichokes are definitely good enough to eat on their own, but Toyota knew she wanted to add a luscious sauce to round out everything. “Creamy sauces go perfectly with deep-fried food,” she says. Rather than the remoulade you might see on a po’boy, she enriches the artichoke sandwich with a vegan mayo–basedthat’s packed with fresh dill and chives. “The fresh herbs in the sauce also complement all of the other vegetables on the sandwich,” she notes.
While making the fried artichokes is really simple, Toyota stresses that it’s important to get organized before you start cooking. To get the crispiest results, she recommends draining the jarred artichokes and gently patting them with a paper towel to remove any excess liquid before you put them into the hot oil. Speaking of the oil: Make sure that you have enough. Your heavy-bottomed pot should be about a third full.
I like to pack the crispy artichokes into a vegetarian sandwich right away, but Toyota also offers an option that’s likely to level up yourgame significantly: “Fried artichokes freeze and reheat really well,” she says, “so they are the perfect make-ahead dish.” Once your fried artichokes have cooled to room temperature, place them in a sealed bag or container and store them in your freezer.
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