Fried Chips & Artichoke Bottoms


Preparation info

  • Difficulty


  • Serves


    as a Side dish

Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

This was something special my grandfather made. I added the sage leaves because I am sure that, had he known about their wonderfulness, he would certainly have thrown in a handful at the last moment. Pappou liked to serve his chips in a wide stainless-steel bowl. I remember the way the salt clung to the crispy bits on the side of the bowl that we all fought over. Today I always serve my grandfather’s chips in a wide metal bowl.


  • 8 large artichokes (about 200 g/7 oz each)
  • 1 kg (2 lb 4 oz) potatoes, peeled
  • corn oil or light olive, for deep-frying
  • 16 sage leaves, rinsed and dried
  • lemon wedges, to serve


To prepare the artichokes, rinse them under cold running water and throw away the tough outer leaves. Slice off the stem. Slice the leaves off where they meet the base of the artichoke. (You can slice the leaves thinly, being careful to remove the hairy choke first, then dress with lemon and olive oil and eat as a side salad or scatter over your pizza. They should be kept in lemon water until you dress them.)

Halve the potatoes lengthways. Put them, flat side down, on a chopping board and cut them into chips about 6 mm (¼ inch) thick. Pat the artichoke bottoms dry with paper towel and cut into three thick slices, like fat chips. (Do this at the last minute, once the potato chips are ready.)

Half-fill a large wide saucepan or deep-fat fryer with oil and heat up for deep-frying. Add the potatoes and give them a stir with a wooden spoon. Leave them for 5 minutes until they look like they are settling and starting to turn golden and soft and then shuffle them around with your wooden spoon so that they actually get a bit mashed up. (These are the bits that will crisp up wonderfully at the end.) Add the artichokes and give a gentle mix, moving the chips from the bottom, and then don’t touch them again until they are firm and golden. Now shuffle them again (this should all take about 20 minutes, depending on the heat of your oil). About a minute before you take out the chips, throw in the sage leaves to crisp them up. Lift them all out with a slotted spoon onto a plate lined with kitchen paper and then remove the paper after a couple of minutes. Sprinkle with salt and serve immediately with lemon wedges.