Fried Whole Artichokes Recipes

FRIED ARTICHOKES

Steps:

• Mix salt and pepper in a small bowl. Fill a large bowl with water and add juice and rinds of lemons. Set both bowls aside.
• Using a sharp paring or bird's beak knife, shave off the tough outer leaves of artichokes until you reach the tender pale green or yellow leaves and create a bulbous shape. Cut off at least an inch of the thorny top. Trim the stem near the heart, peeling off the outer green fiber and leaving about 2 inches of stem if possible. Immediately put the artichokes in the lemon water to prevent browning.
• Fill an electric fryer or deep cast-iron enameled pot with enough oil to almost cover artichokes. Heat to 325 degrees. While oil is heating, dry artichokes well with paper towels. Tap the flat top of the cut artichoke against the table to loosen the leaves. Sprinkle with salt and pepper, rubbing in the seasoning.
• Fry artichokes in batches. Cook, turning occasionally with tongs, for about 15 minutes, or until a fork easily pierces the stem at its thickest point. The outside should be bronzed.
• Remove artichokes from oil and drain well, stem side up, on a paper-towel-lined baking sheet. Gently open leaves to remove choke (using a grapefruit spoon or melon baller) and encourage the leaves to spread. You can now freeze them or leave them out, stem side up, for a few hours until ready to finish.
• When ready to serve, reheat the oil to 350. Working in batches again, return artichokes, stem side up, to hot oil just to crisp. Drain well and serve immediately with a sprinkle of salt. Eat with your fingers.

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.

ROMAN-JEWISH DEEP-FRIED ARTICHOKES (CARCIOFI ALLA GIUDIA)

Steps:

• Gather the ingredients.
• Starting with one artichoke, begin trimming the leaves away from the base, removing the darker tough exterior and leaving the more tender inner portion. As you work your way up the artichoke, you'll have to trim away progressively less of each ring of leaves. When you reach a little past the halfway point of the artichoke, where the leaves begin to slope in, make a horizontal cut to remove the top quarter or so of the artichoke. Next, cut into the top of the artichoke, keeping your knife almost vertical, to remove any spines there may be in the smaller leaves towards the heart of the flower.
• Next, trim away the tip of the stem, which will likely be black-you will see a ring in the middle of the cut surface. The outer layer of an artichoke stem, beyond the ring, is tough and fibrous. What is inside, however, is an extension of the heart: both tender and tasty. Carefully peel or cut away the fibrous outer layer, rub the artichoke with a cut, partially squeezed lemon to keep it from blackening, put it in a bowl of water with the juice of one lemon, and then trim the next artichoke. Continue until you have prepared all your artichokes .
• Come time to cook your artichokes, heat 3 inches (8 centimeters) of olive oil, or an oil with a high smoke point if you prefer, in a fairly deep, fairly broad pot (one large enough to contain the artichokes flat, and the oil should almost cover them).
• While it is heating, stand your artichokes on absorbent paper to drain, and prepare a bowl with fine sea salt and pepper. Season the artichokes inside and out with salt and pepper and shake off the excess.
• Slip your artichokes into the hot oil and cook them for about 10 minutes, turning them in the oil so they cook evenly. Remove them to a plate lined with absorbent paper-at this point, they're partially cooked, and you could, if you want, resume cooking them later. Assuming you want to enjoy them now, however, reheat your oil-it should be hotter now, because this is the frying stage-before they were simply being cooked in the hot oil and slip the first artichoke in, initially horizontally.
• Fry the artichoke for 3 to 4 minutes, until the stem is browned and then use a pair of long-handled implements, such as BBQ forks or a pair of metal kitchen tongs, to upend the artichoke-it should be stem-up with its top on the bottom of the pot. Press down gently; the leaves will brown thanks to the heat of the bottom of the pan, and the artichoke will open like a flower.
• While the artichoke is browning, line a second plate with absorbent paper. Put the first artichoke to drain blossom down, and continue with the next. Continue until you have finished frying your artichokes.
• Serve immediately, with lemon wedges.

DELICIOUS DEEP FRIED ARTICHOKES

Steps:

• Wash and dry artichokes.
• Remove tough outer leaves and bottom stalks from artichokes.
• Pull leaves apart until center is slightly exposed.
• Liberally sprinkle salt and pepper inside of the artichokes, between the leaves.
• Heat oil in deep fryer until it reaches 350°F.
• Add the artichokes to oil and cook for 10 mins, until crisp and golden.
• Turn artichokes often, pressing them against the pan to open.
• Drain on paper towels.
• Sprinkle liberally with additional salt and pepper, and dig in!

WHOLE FRIED ARTICHOKE WITH MEYER LEMON AIOLI

Steps:

• To clean the artichokes peel off the outer tough green leaves. With a sharp knife cut across the top of the artichoke about a 1/2-inch to remove the sharp spines. With a long narrow spoon scoop out the center choke of the artichoke. With a small knife or a vegetable peeler, pare down the outside dark green exterior of the base and stem. Place in acidulated water and repeat process with other artichokes.
• Drain artichokes well. Put oil in a tall pot and over medium heat fry the artichokes until they are slightly golden in color. Remove artichokes from oil and drain on paper towels. Turn temperature of oil up to medium high. Return artichokes to the oil and fry until they are completely opened and deep golden brown. Remove from oil, place face down on paper towels to let all the oil drain. Season with salt and pepper garnish with parsley leaves and serve warm with the aioli.
• In a mortar, pound the garlic and salt to form a paste. Stir in the egg yolk, lemon zest, and juice until integrated. Add the olive oil in a slow trickle to the side of the mortar until completely combined.;

FRIED ARTICHOKES

Steps:

• Fill a large bowl with cold water. Add juice of 2 lemons; set aside. Remove outer leaves from artichokes. Holding onto the stem of each artichoke, smash each artichoke on work surface until remaining leaves of artichokes open, resembling a flower in bloom. Transfer artichokes to bowl of acidulated water.
• Pour 1 1/2 inches olive oil into a large saucepan, and heat over medium heat to 320 degrees. Dry artichokes well. Add to saucepan, and cook until artichoke bottoms are fork-tender, about 4 minutes.
• Remove from saucepan, and drain on a paper towel-lined baking sheet. Set aside to cool for about 5 minutes. Season with salt, and return to saucepan. Dip fingertips in ice water, and flick about 1 teaspoon of water into saucepan. Continue to cook until crisp and golden, about 4 minutes.
• Meanwhile, make vinaigrette: In a small bowl, whisk together 3/4 cup olive oil, remaining 1/4 cup lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper. Place radicchio in a medium bowl, and drizzle 1/4 cup vinaigrette over radicchio; toss to combine. Transfer to a platter.
• Remove fried artichokes to a paper towel-lined baking sheet to drain. Halve artichokes lengthwise, and place on radicchio. Drizzle with vinaigrette, reserving any extra for another use. Serve immediately.

FRIED WHOLE ARTICHOKES

Steps:

• Choose only the smallest, most tender, of the young and green fresh artichokes. Once they
• have developed their purple choke inside they are no longer desirable. Wash the artichokes carefully. Trim the pointy ends of the leaves, cut off the top 1/4-inch and tear off and discard and blemished outer leaves.
• Cut the artichokes in two and sprinkle with lemon juice to prevent blackening.
• Mix the water, flour, salt and pepper together in a bowl until smooth.
• Heat the olive oil in a saute pan over medium heat for 1 minute.
• Dip the artichoke halves in the batter and fry, choke side down, for 2 to 3 minutes until crisp.
• Turn the artichokes over and fry the outside leaves in the same way.
• Serve hot with lemon wedges and freshly chopped parsley

FRIED ARTICHOKE SANDWICH

Steps:

• To make the cabbage slaw, combine the purple cabbage with 1 tablespoon of the jalapeño ranch and all the lime juice in a mixing bowl. Set aside in the fridge while you prepare the fried artichokes.
• To make the fried artichokes, in a deep fryer or in a large heavy- bottom pot with a thermometer attached heat the fryer oil to 360°F. If using a pot, it should be around a third full of oil. Set aside a large baking sheet with a wire rack on top to place the fried artichokes on. Do not rest them on paper towels as they will become soggy.
• Drain the artichoke hearts from the can or jar and cut them in half if they're whole. Gently squeeze out any excess water from the artichoke pieces by patting between paper towels or with a clean tea towel so that the artichokes aren't super wet.
• To a large mixing bowl, add ½ cup of the gluten-free flour. In another large mixing bowl, whisk together the remaining ¾ cup of the flour, the cornstarch, sea salt, black pepper, smoked paprika, garlic powder, and cayenne.
• Once the oil is to temperature, add 1 cup of the club soda to the flour mixture to start and gently whisk until combined. Add more club soda as needed to ensure the batter is loose enough to dip and dredge the artichokes but thick enough that it sticks and doesn't run right off too much. (The amount of liquid varies, as I find gluten-free flours to have varying hydration levels.) Use one hand to coat 4 or 5 artichoke halves in the flour dredge and then coat one piece at a time in the liquid batter. Lift each piece from the batter and let the excess drip off. Quickly place the battered artichokes directly in the hot oil and fry the first batch for 4 to 6 minutes, until crispy and golden brown.
• Use a slotted spoon or a pair of tongs to place the artichokes onto the wire rack, and continue frying in batches.
• To make the sandwiches, lightly toast the buns. Spread the remain- ing jalapeño ranch on the inside of the top and bottom buns. Add the purple cabbage slaw to the bottom bun and top with pickles, 4 or 5 fried artichoke pieces, and the top bun.