Roman Style Fried Baby Artichokes Recipes
CARCIOFI FRITTI ALLA ROMANA (ROMAN-STYLE FRIED ARTICHOKES)
Carciofi fritti alla Romana, Roman-style fried artichokes, are a popular and loved appetizer/street food/side dish in Rome. Artichoke wedges, battered and fried, are easy to make, tasty, and quick.
Provided by Nicoletta
Categories Appetizer
Time 1h
Number Of Ingredients 8
Steps:
- Clean the artichokes well by removing the hardest outer leaves. With a knife cut the stem almost completely, then cut the tips on the top of the leaves. Wash them and place them in a bowl with water and a squeezed lemon. Throw the lemon in, too.
- Then, cut them in half, clean the beard in the middle, and cut them into wedges. Let them sit in the acidulated water while you make the batter. You can use part of the stem, too, the part closer to the artichoke. Just peel it and cut in rounds or long matches.
- In a bowl whisk the eggs with the water, then slowly add the flour, the extra virgin olive oil, salt and pepper. Mix everything well until creamy and smooth. Cover, and let rest in the fridge for 30 minutes.
- Drain the artichokes and dry with a paper towel.
- After the 30 minutes, take the batter our of the fridge, give a little stir, and place some artichoke wedges into the batter. Toss to cover them, and leave them in the batter while the oil comes to temperature.
- Add enough oil so that the artichokes are covered. Heat the oil until quite hot, then with a fork, grab one of the wedges, allow the excess batter to drip off and place in the oil carefully. Spread them well, do not overcrowd the pan. Work in batches. Let them cook on one side, then turn them and cook on the other side. Flip them over as mush as needed, they have to be evenly golden brown.
- Drain them with a skimmer and place them on a paper towel lined platter or brown paper bag to absorb excess oil,
- Lastly, transfer them to a serving platter, salt lightly, and serve immediately, with lemon wedges on the side.
ROMAN STYLE FRIED BABY ARTICHOKES
Provided by Molly O'Neill
Categories quick, appetizer
Time 30m
Yield Four servings
Number Of Ingredients 6
Steps:
- Heat 1 tablespoon of oil in a large heavy nonreactive skillet over medium heat. Add the artichokes and sprinkle with 3/4 teaspoon of salt and pepper to taste. Weight the artichokes with a heavy nonreactive pan and cook for 2 minutes. Lower the heat and cook for 7 minutes more.
- Turn the artichokes over, add the remaining oil to the skillet and sprinkle with 3/4 teaspoon of salt and pepper. Re-weight and continue cooking until artichokes are golden brown and tender, about 15 minutes.
- Place in a bowl and toss with the lemon juice, parsley, 1 teaspoon of salt and pepper. Refrigerate until cold and serve.
Nutrition Facts : @context http, Calories 497, UnsaturatedFat 6 grams, Carbohydrate 98 grams, Fat 8 grams, Fiber 50 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 2181 milligrams, Sugar 10 grams
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- Begin by cleaning the artichokes by removing all the tough outer leaves and until you reach the tender and tight forming center.
- Cut artichokes in half and place in bowl of water, squeezed with lemon juice and leave the lemon halves in the water. This will help slow down the browning.
- Heat a medium sized pot with olive oil until it reaches about 350 degrees Fahrenheit. I also test it with a small piece of leaf and if it sizzles right away, it's ready.
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- In a medium bowl, whisk the egg yolks, lemon zest, 1 tablespoon of the lemon juice and 1 1/2 teaspoons of the fine salt. Whisking constantly, slowly stream in the olive oil until the aioli is thick and glossy. Whisk in 1 more tablespoon of the lemon juice and the anchovies. Cover and refrigerate.
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