Deep Fried Artichokes Lightly Battered Recipes

Steps:

• Remove and discard the artichoke stems. Peel off lower leaves (approximately 18.) Slice off the top half so that only the light green remains (artichokes should be approximately 1 1/4 inches), then cut the artichoke in half lengthwise.
• Place the artichokes in a medium pot, flat side down, and add olive oil to just cover. Add the garlic, thyme, salt and pepper. Bring the olive oil to a boil, cover the pot and reduce the heat to a low flame and simmer for 15 minutes. Insert a knife into the lower half and if easily penetrated, it's done.
• Remove the thyme and garlic from the pot, raise the heat and fry uncovered for approximately 2 minutes, turning over the artichokes midway. They are done when brown and crispy. Remove the artichokes from the pot and place them on paper towels flat side down. Sprinkle with salt and serve.

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.

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!

Steps:

• Using a paring knife, remove the outer leaves, and trim the artichoke down to the choke. Use a vegetable peeler to remove the woody outermost layer of the stem.
• Use a spoon to remove the inedible hairy leaves and slice into quarters. Place the artichokes in a bowl of water with some lemon juice to keep the artichoke from oxidizing or turning brown.
• Add the flour to a casserole dish and whisk in some salt and pepper.
• Heat the vegetable oil in a high-sided skillet or Dutch oven.
• Dredge the artichokes in the flour, shaking off the excess. Once the oil is hot, slip the artichokes in the hot oil and fry for about 4 to 5 minutes, using tongs to flip them from time to time.
• Transfer the artichokes and let drain on a paper towel-lined platter and sprinkle with salt.
• Serve with Fish Tacos.
• For the pico de gallo: Mix together the tomatoes, capers, olive oil, lemon juice, cilantro and onions in a large bowl. Season with salt and pepper.
• For the radishes: Slice the radishes in half lengthwise, then into thin half-moons (and a few into quarter moons, if you want, for varied texture). Toss the radishes together with the anchovies, parsley and olive oil in a large bowl. Season with salt and pepper.
• For the fish tacos: Preheat the oven to 350 degrees F. Whisk together the flour, semolina flour, baking powder, sea salt and some pepper in a large bowl. Slowly whisk in the beer and set aside.
• Add enough canola oil to a large cast-iron or other low-sided skillet to come halfway up the sides. Heat the oil to 350 degrees F. (Use a deep fry thermometer to be sure - or do it the grandma way and add a piece of bread to see if it fries and browns - if it does, it's ready).
• Slice the tilapia into 1/2-inch strips or "finger"-size pieces.
• When the oil is hot, dip each piece of tilapia into the batter using tongs, allowing excess to drip off. Carefully add to the hot oil one piece at a time. Fry in batches until golden brown and the fish is cooked through, 3 to 5 minutes. Remove from the oil with a slotted spider or skimmer and drain on a paper-towel-lined baking sheet.
• Meanwhile, warm the tortillas by wrapping them in foil and placing them in the oven for 10 minutes. To serve, place one piece of fish on a warmed tortilla. Top with shredded lettuce and an avocado slice. Serve with a lemon wedge, pico de gallo and radishes with anchovies.

Steps:

• To cook the artichokes, prepare a bowl with cold water and 3 sliced lemons to store the artichokes in after they have been peeled to prevent discoloration.
• Using a paring knife, remove the outer leaves and trim off the stem of each artichoke, and place in lemon water until ready to use.
• In a medium size pot, combine the celery, garlic, white wine, juice of 2 lemons, parsley, thyme, chicken stock, and salt and pepper, and bring to a simmer. Add the artichokes and cover them with a dishtowel to submerse the artichokes in the liquid. Cook for approximately 45 minutes, or until fork tender. When finished cooking, remove artichokes from liquid, and let cool to room temperature.
• Once they have cooled, remove any inner leaves and choke that are remaining. Slice the artichoke bottoms into four pieces.
• To bread the artichokes, set up the flour, lightly beaten eggs, and bread crumbs in separate dishes. Dredge the cut artichoke bottoms first in the flour, then in the eggs, and finally in the bread crumbs. Repeat this process until all pieces are breaded. Refrigerate until ready to fry.
• To prepare the dressing, combine the olives and olive juice in a food processor. Process until ground. Add the lemon juice, sherry vinegar, Dijon mustard, and egg yolk, and pulse until all ingredients are mixed together. While pulsing, drizzle in the olive oil to create an emulsion. Season with salt and pepper. Refrigerate until ready to serve.
• To fry the artichoke bottoms, use a heavy-bottomed saucepot, filled half way up with corn oil. Place over medium high heat and bring oil to 350 degrees F. Use a candy thermometer to determine the temperature. When oil is hot, add the artichokes a few pieces at a time and fry until golden brown. Remove from oil, drain on paper towels, and season with salt and pepper.
• To serve, fill a ramekin with the picholine dressing. Line a platter with romaine lettuce, and place the fried artichokes on top. Garnish the platter with lemon wedges and parsley sprigs.

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.

Steps:

• Drain artichoke hearts.
• In separate bowls, set out buttermilk, flour, and Panko.
• Dip artichoke hearts in buttermilk, then dredge in flour, then dip in buttermilk again, then dredge in Panko.
• Cover and refrigerate 4-24 hours.
• While oil is heating, prepare sauce in a small saucepan by combining butter, lemon juice, garlic, and white wine.
• In small batches, fry artichoke hearts until golden brown, drain on paper towels. Transfer to serving plate. Drizzle sauce over top, sprinkle with Parmesan cheese and parsley. Serve hot with additional sauce for dipping.

Steps:

• Thaw the artichoke hearts.
• Place flour in a bowl and add egg yolks, nutmeg and salt, pepper and tabasco to taste. Gradually beat in 1 cup milk. Stir in baking powder. Coat artichokes in batter. Adjust the consistancy with the extra milk if needed.
• Drop the artichokes one at a time into oil (deep enough to cover artichokes), heated to 360 degrees. Cook, turning, until golden brown. Remove with a slotted spoon and drain on paper towels.
• Serve hot with your favorite dipping sauce (I like ranch or flavored mayo)!

Steps:

• Fill a large bowl with cold water and squeeze juice from 2 lemon halves into bowl.
• Keep stem attached and, at opposite end, cut off top inch of 1 artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips. Trim dark green fibrous parts from base and side of artichoke with a paring knife, then rub cut surfaces with a remaining lemon half.
• Trim 1/4 inch from end of stem to expose inner core. Trim sides of stem (still attached) down to pale inner core (don't worry if remaining stem is very thin). Cut off pale green top of artichoke, then cut artichoke lengthwise into 6 wedges. Cut out purple leaves and fuzzy choke. Rub cut surfaces with remaining lemon half and put in bowl of acidulated water. Trim remaining artichokes in same manner.
• Drain artichokes well on paper towels and pat dry. Heat oil in a 4-quart deep heavy saucepan over moderate heat until thermometer registers 220°F, then simmer artichokes in oil, gently stirring occasionally, until tender, about 15 minutes. Transfer with a slotted spoon to paper towels to drain.
• Continue to heat oil over moderate heat until thermometer registers 375°F, then fry artichokes in 4 batches until leaves are curled, browned, and crisp, 30 to 40 seconds. (Return oil to 375°F between batches.) Drain well on paper towels and season with salt.

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.

Steps:

• Preheat oven to 400 degrees F.
• Turn drained artichokes upside down to get all the liquid out. Halve artichoke hearts, lengthwise. Drizzle a small casserole dish with a little extra-virgin olive oil, and spread it around the dish with a pastry brush. Arrange the halved artichoke hearts with tops up, bottoms down, in a layered pattern in the dish. Squeeze the juice of 1/4 lemon over the hearts.
• Preheat a small nonstick skillet over medium heat. Add oil and butter to the skillet. When butter melts into oil, add garlic and anchovies. Using the back of a wooden spoon, work anchovies into oil as they break up. When anchovies have dissolved into oil, add bread crumbs to the pan and lightly toast, about 2 to 3 minutes. Add parsley, cheese and black pepper, stir to combine and remove pan from heat. Top artichokes with an even layer of bread topping and set in the middle of oven. Bake 10 minutes until artichokes are warm and topping is deep golden brown in color.

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.

Steps:

• Prepare the artichokes: Working with 1 artichoke at a time, snap off tough outer leaves until pale-green leaves are exposed. Cut off top third. Using a paring knife, peel dark-green layer from base and stem; trim stem.
• Pour oil and 1/2 cup water into a medium deep, heavy pot or Dutch oven. Add artichokes and 1/2 teaspoon salt. Cook over medium-high heat, turning artichokes occasionally, until water has evaporated and oil begins to spatter, about 8 minutes.
• Add garlic. Reduce heat to medium; cover pot with a spatter screen or an inverted sieve. Continue cooking artichokes, turning occasionally, until tender and golden brown all over, about 10 minutes. Turn artichokes cut sides down, and press with tongs, wiggling them to separate leaves. Cook until crisp and dark golden brown, 5 to 7 minutes more. Using tongs, transfer artichokes and garlic to paper towels; set artichokes cut sides down to drain. Sprinkle with salt. Serve with lemon for squeezing.

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.