Deep Fried Artichokes Lightly Battered Recipes

DEEP FRIED ARTICHOKE'S LIGHTLY BATTERED

Steps:

• 1. Cut artichoke hearts in half and pat dry. Hand whip two eggs in one bowl till frothy and add salt pepper and hot pepper sauce. Whip together. In second bowl add cake flour and following ingredients. Make sure deep fryer reaches 375. Working with both hands, one for wet one for dry. Dip 4-5 at a time first in egg mix, then in flour mix. Drop in deep fryer (no basket) Let fry turning over a few minutes on each side. Let drain on paper bags. Serve with favorite aioli.
• 2. My aioli cup mayo 1 tsp dijon mustard 1 garlic glove minced 1 tsp red wine vinegar

DEEP-FRIED ARTICHOKES (CARCIOFI ALLA GIUDIA)

Steps:

• Prepare some acidulated water for the artichokes to keep them from turning brown.
• Halve the lemons and squeeze the juice into a bowl large enough to comfortably hold the artichokes.
• Place the lemons in the bowl with the juice and fill the bowl halfway with cold water.
• As you clean the artichokes place them in the acidulated water.
• Clean the artichokes by removing the tough outer leaves and peeling away the outer layer of the stem.
• Cut off the top 1/4 to 1/3 of the artichoke.
• Remove the inner beard and place the artichoke in acidulated water.
• Once the artichokes are cleaned, drain them well, and pat dry.
• Rap the artichokes gently on a cutting board to open them up.
• Gently open them up a bit further by spreading leaves.
• Deep fry for 10 minutes or until golden brown and tender on the inside in 150° C (300° F) oil, turning frequently.
• Make sure theyou use for frying is deep enough to hold the oil and artichokes without any risk of overflowing. I suggest filling the pot no more than half way with oil. If necessary, fry the artichokes in batches.
• It's essential to maintain the 300°F temperature to be sure the artichokes are tender on the inside and crisp & golden on the outside. I use a to keep track of the temperature.
• Remove the artichokes with a , then drain on a draining rack or brown paper placed on top of old newspapers.
• Salt the artichokes and serve immediately, or keep warm in the oven until ready to serve.

DEEP-FRIED BABY ARTICHOKES

Steps:

• Stem artichokes even with their bases and remove and discard any hard outer leaves. In a large saucepan of boiling salted water blanch the artichokes for 6 minutes, or until just tender. Drain the artichokes and refresh under cold water. gently spread the leaves of the artichokes outward. Flatten with the side of a knife, being careful not to crack them, and pat dry. Dredge in flour and coat with eggs, letting excess drip off. Coat with bread crumbs. In deep fryer or heavy saucepan heat oil to 375 F. and fry artichokes, a few at a time, for 3 minutes, or until golden. Transfer to paper towels to drain.

DEEP FRIED BABY ARTICHOKES

Steps:

• Fill a large bowl halfway with water. Squeeze the lemon halves into the water and add the lemons. Trim the stem of 1 artichoke. Starting at the base, bend the tough outer leaves back and pull off where they break naturally. Using a vegetable peeler, peel the dark green skin from the base. Halve the artichoke lengthwise and scoop out any choke. Add to the lemon water. Repeat with the remaining artichokes.
• Heat the oil in a heavy large saucepan over medium heat until a thermometer registers 350 degrees F. Drain the artichokes and pat dry. Working in 2 batches, add the artichokes to the hot oil and cook until they are tender and golden brown, about 8 to 10 minutes. Using a slotted spoon or tongs, transfer the fried artichokes to a paper towel-lined plate to drain. Sprinkle with salt while artichokes are still warm and serve.

FRIED ARTICHOKE HEARTS

Steps:

• Heat oil in a deep-fryer or heavy deep skillet to 350 degrees F (175 degrees C).
• In a small bowl, whisk together eggs and milk. Place seasoned bread crumbs in a separate bowl. Dip artichoke hearts in the egg mixture, then roll in bread crumbs until they are fully covered.
• Deep-fry for 2 to 3 minutes, until deep golden brown. Remove to paper towels to drain excess oil. When all the pieces have been fried, place on a serving tray and sprinkle with Parmesan cheese.

FRIED MARINATED ARTICHOKES

Steps:

• Heat 1/2 inch vegetable oil in a deep skillet over medium heat.
• Whisk together the flour and salt in a large bowl. Slowly pour in the beer, whisking to make a smooth batter. Whisk in the lemon zest.
• Dredge the artichokes in the batter, and let the excess drip back into the bowl. When the oil is ready, fry the artichokes, in batches, until batter is crisp and golden, about 5 minutes per batch. Drain on paper towels, and season with salt. Serve hot, with rémoulade for dipping.