Deep Fried Baby Artichokes Recipes

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.
• Mix spices into flour in a ziplock bag; add artichoke and shake to coat.
• Working in 2 batches, add the artichokes to the hot oil and cook until they are tender and golden brown, about 8 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.

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:

• 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.

Steps:

• Using a sharp paring knife, trim the outermost layer of leaves from each artichoke. Trim stems, and cut off top half of each artichoke. As you trim them, place them in a medium bowl; add lemon juice, and toss to coat.
• Transfer artichokes to a medium nonreactive saucepan. Add enough cold water to cover artichokes by 1 inch. Using a small heat-proof plate, weigh down the artichokes to keep them submerged. Bring to a simmer over high heat. Reduce heat to low, and simmer artichokes until fork-tender, about 15 minutes. Transfer to a colander to drain.
• Cut artichokes in half lengthwise. In a large skillet, heat olive oil over medium heat. Add artichokes in a single layer, and cook until hot, about 3 minutes. Add garlic and parsley. Cook, stirring occasionally, for 1 minute longer. Season with salt and pepper. Serve immediately.

Steps:

• Trim and cook artichokes:
• Squeeze juice from 1 lemon half into a large bowl of water, then drop same half into water.
• Cut off artichoke stems and discard. Cut off top 1/2 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. Cut off green tips.
• Trim dark green fibrous parts from base and sides of artichoke with a sharp paring knife, then rub cut surfaces with other lemon half. Drop artichoke into acidulated water.
• Trim remaining artichokes in same manner.
• Put 2 quarts water in a 4-quart pot and whisk in flour. Whisk in oil, salt, and remaining tablespoon lemon juice and bring to a simmer.
• Add trimmed artichokes and simmer, partially covered, until just tender when pierced with a knife, 8 to 12 minutes. Drain in a colander, then invert onto paper towels to drain thoroughly. Pat dry.
• When artichokes are cool enough to handle, pull out all pointed inner leaves and scoop out fuzzy choke with melon-ball cutter.
• Stuff and fry artichokes:
• Heat 2 inches oil in a 4-quart heavy pot over moderate heat until thermometer registers 350°F.
• While oil is heating, stuff each artichoke with 2 packed teaspoons cheese, pressing leaves around cheese.
• Put eggs and bread crumbs in separate shallow bowls and divide salt and pepper between them, stirring them in. Dip each artichoke in egg, turning to coat and letting excess drip off, then in crumbs, turning to coat. Transfer to a tray.
• Fry artichokes in 2 batches (returning oil to 350°F between batches) until golden brown, about 2 minutes. Transfer artichokes as fried to paper towels to drain, then cut in half.

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:

• Stem artichokes even with their bases and remove and discard any hard outer leaves. In a large saucepan of boiling salted water blanch the artichokesfor 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. Yield: 4 serving

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:

• Remove dark tough exterior leaves from artichokes. Trim stem end and cut off top of each artichoke, then cut in half lengthwise. Put artichoke halves in a bowl and cover with buttermilk. Leave to soak for 5 to 10 minutes.
• Mix together flour, cayenne, 1 teaspoon salt and 1/2 teaspoon pepper. Drain artichokes, dip in seasoned flour to coat and put on a plate in one layer.
• Pour 1/2 inch oil in a wide skillet and place over medium-high heat. When oil is wavy, carefully slip in artichokes one at a time, taking care not to crowd the pan. (Fry in batches if necessary.) Let fry gently until one side is well browned, about 2 minutes, then turn over and brown other side. Drain on paper towels. Sprinkle with salt.
• Make the gremolata: Combine parsley, garlic, lemon zest, orange zest and capers. Put fried artichokes on a platter and sprinkle generously with the mixture. Serve immediately, with lemon wedges.

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:

• Line platter with paper towels. Heat oil in heavy medium saucepan over medium-high heat until deep-fry thermometer registers 350°F. Using tongs, carefully lower 5 artichokes into oil. Cook until golden brown and wooden skewer inserted into center meets slight resistance, turning occasionally, 2 to 5 minutes, depending on size of artichoke. Using tongs, transfer artichokes to lined platter and drain. Repeat with remaining artichokes in 3 more batches. Sprinkle with salt and serve.