Artichoke Manhattan Recipes

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MANHATTAN



Manhattan image

This drink is made with bourbon and vermouth, but it's not a Manhattan without the cherry.

Provided by Brad

Categories     Drinks Recipes     Cocktail Recipes     Whiskey Drinks Recipes

Time 2m

Yield 1

Number Of Ingredients 4

2 fluid ounces bourbon
½ fluid ounce sweet vermouth
1 maraschino cherry
½ cup ice

Steps:

  • Place ice into a shaker, and pour the vermouth and bourbon over the ice. Mix well. Pour drink into a cocktail glass, and garnish with a cherry.

Nutrition Facts : Calories 161.6 calories, Carbohydrate 2 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 5.1 mg, Sugar 1.1 g

MANHATTAN COCKTAIL



Manhattan Cocktail image

The Manhattan is a classic cocktail believed to date back to the late 1800s. It's made with a bracing mixture of bourbon or rye whiskey mixed with sweet vermouth and a dash of Angostura bitters.

Provided by Allrecipes

Categories     Drinks Recipes     Cocktail Recipes     Whiskey Drinks Recipes

Time 5m

Yield 1

Number Of Ingredients 5

2 fluid ounces rye whiskey
½ fluid ounce sweet vermouth
1 dash Angostura bitters
1 cup ice cubes
1 maraschino cherry

Steps:

  • Combine whiskey, vermouth, and bitters in a cocktail mixing class. Add ice and stir until chilled. Strain into a chilled cocktail glass.
  • Garnish with a maraschino cherry.

Nutrition Facts : Calories 169.4 calories, Carbohydrate 4 g, Fiber 0.1 g, Sodium 1.9 mg, Sugar 1.1 g

MANHATTAN



Manhattan image

Provided by Ina Garten

Time 5m

Yield 4 servings

Number Of Ingredients 4

6 ice cubes
1/4 cup sweet vermouth
1 cup bourbon whiskey
Cocktail cherries, to decorate

Steps:

  • Put the ice cubes in a cocktail shaker. Pour the vermouth and whiskey over the ice. Shake and then strain into cocktail glasses. Add a cherry, if desired, and serve.

FRIED ARTICHOKE SANDWICH



Fried Artichoke Sandwich image

The battered and fried artichokes in this vegan sandwich recipe have a satisfying crunch and a kind of buttery and tangy bite to them that you're going to love.

Provided by Lauren Toyota

Categories     Sandwich     Vegetarian     Vegan     Artichoke     Spring     Summer     Lunch     Dinner     Deep-Fry     Fry     Pickles     Soy Free     Tree Nut Free

Yield 4 sandwiches

Number Of Ingredients 18

For the cabbage slaw:
2 ½ cups finely shredded purple cabbage
1 batch Jalapeño Ranch, divided
½ tablespoon lime juice (about half a lime)
For the fried artichokes:
2-3 cups neutral vegetable oil, for frying
10-12 canned or jarred whole artichoke hearts (20 to 24 artichoke halves)
1 ¼ cups gluten-free all-purpose flour, divided
¾ cup cornstarch
1 teaspoon sea salt
1 teaspoon ground black pepper
½ teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
1-1 ½ cups club soda
For the sandwiches:
4 sesame seed buns
1 dill pickle, sliced into thin rounds (about ¼ cup)

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.

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