Crispy Artichoke Flowers With Salsa Verde Recipes
GRILLED BABY ARTICHOKES WITH MINT SALSA VERDE
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium. Fill a large bowl with cold water and squeeze in the halved lemon; reserve the halves. Remove the outer dark green leaves from the artichokes until only light green and yellow leaves remain. Cut off the top 1/2 inch of the artichokes. Using a paring knife, trim the stem and lightly peel around the bottom of the base where it meets the stem. Cut the artichokes in half, rub with the lemon halves and add to the lemon water.
- Make the salsa verde: Combine the mint, parsley, chile pepper, capers, anchovies, garlic and mustard in a medium bowl. Stir in the lemon juice and 6 tablespoons olive oil to make a thick, chunky sauce; season with salt. Set aside at room temperature.
- Drain the artichokes and pat dry. Toss the artichokes in a large bowl with the remaining 2 tablespoons olive oil; season with salt. Grill the artichokes, turning occasionally, until tender and charred in spots, 6 to 10 minutes, depending on their size. Toss with the salsa verde while still warm.
STEAMED ARTICHOKES WITH SALSA VERDE
Provided by Molly Stevens
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Heat small skillet over medium heat. Add fennel seeds and toast until aromatic and beginning to darken, about 2 minutes. Transfer seeds to processor. Add parsley, capers, shallot, garlic, tarragon, anchovy, and crushed red pepper to processor. Puree until coarse paste forms, scraping down sides occasionally. Transfer to medium bowl. Whisk in oil, cream, and vinegar. Season with salt and pepper. DO AHEAD Salsa verde can be made 2 hours ahead. Let stand at room temperature.
- Lay 1 artichoke on its side and cut off top third; cut off stem at base of artichoke. Using scissors, cut top 1/2 inch off each remaining leaf. Rub all cut surfaces with lemon, squeezing slightly to release juice. Repeat with remaining artichokes.
- Place rack on bottom of large pot. Add enough water just to touch rack. Bring to boil. Place artichokes on rack in pot. Reduce heat to medium, cover, and steam artichokes until tender, adding more water if necessary, about 30 minutes.
- Transfer 1 artichoke to each of 4 plates. Cool 10 minutes. Divide salsa verde among 4 small bowls and serve alongside artichokes.
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CRISPY ARTICHOKES WITH HAZELNUT SALSA VERDE RECIPE
From deliciousmagazine.co.uk
5/5 (2)Category Artichoke RecipesCuisine Italian RecipesCalories 416 per serving
- To make the salsa verde, put all the ingredients (except the olive oil) in a food processor and whizz to a coarse paste. Stir in the olive oil, then taste and season with salt and pepper.
- Drain and rinse the artichokes, then dry on kitchen paper. Put the flour, egg and breadcrumbs in separate shallow bowls, season the flour and egg, then dip each piece of artichoke first in the flour, then egg, then crumbs, shaking off the excess. Lay them out on a tray as you go.
- Heat 2cm oil in a large frying pan or sauté pan over a medium-high heat. When shimmering hot, add the artichokes in batches (don’t crowd the pan). Cook for 3-4 minutes on each side until golden and crisp, then drain on kitchen paper and keep warm in a low oven. Serve while still hot with the salsa verde for dipping.
CRISPY FRIED ARTICHOKE HEARTS WITH SALSA VERDE – ADORE …
From adorefoods.com
5/5 (2)Servings 4Cuisine ItalianTotal Time 16 mins
- Start making your Salsa verde. Put all the fresh ingredients in a food processor and pulse to combine. Add pine nuts, lemon zest and lemon juice and pulse again. Add slowly olive oil until you have the desired consistency. Season with salt and pepper and refrigerate.
- To make fried artichokes, drain and rise them and then pat dry on paper towels. In 3 separate bowls add flour, egg and panko breadcrumbs. Dip each artichoke piece first in flour then in egg and last, in breadcrumbs. Place them on a large plate as you go.
- In a large frying pan add 1 inch/ 2 cm olive oil and heat on medium high heat. When hot, add prepared artichokes in batches and cook 2-3 minutes on each side until golden and crispy. Remove them from the pan and drain off oil excess on paper towels.
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