FRIED ARTICHOKES WITH LEMONY GARLIC AIOLI
Crispy fried artichoke hearts perfect for dipping in lemony aioli!
Provided by Leigh Anderson
Categories Appetizer
Number Of Ingredients 6
Steps:
- In a small bowl whisk together the mayo, grated garlic, lemon juice and a pinch of salt. Set aside until ready to serve.
- Fill a cast-iron pan or small saucepot with the oil and place over medium/high heat. You want to aim for 325-350 degrees.
- Place the defrosted artichoke hearts on a clean kitchen towel. Gently pat them dry with the towel, absorbing as much of the excess moisture as you can.
- In batches, fry the artichokes until they are a deep golden brown. Flip them over as they are frying to ensure even color on all sides. Use a slotted spoon to remove them from the oil and place on a paper towel-lined tray to drain. Season with salt while they are still hot. Repeat this process with the next batch.
- Grate some lemon zest over the fried artichokes and serve with the lemony garlic mayo.
Nutrition Facts : Calories 439 kcal, Carbohydrate 1 g, Protein 1 g, Fat 49 g, SaturatedFat 5 g, Cholesterol 12 mg, Sodium 178 mg, Sugar 1 g, ServingSize 1 serving
ARTICHOKES WITH LEMON GARLIC SAUCE, FRIED RECIPE - (4/5)
Provided by Golfwidow7
Number Of Ingredients 11
Steps:
- 1. Combine mayonnaise, garlic, lemon zest and juice in a small bowl and add salt and pepper to taste. Chill in the refrigerator while frying the artichokes. 2. Heat oil in a small skillet to about 350 degrees. 3. Whisk egg and milk in a small bowl. Combine Parmesan and breadcrumbs and place in another small bowl. Dip artichoke in egg mixture coating well, then dip in breadcrumb mixture. 4. Fry artichokes for 2-3 minutes or until golden brown. Remove artichokes from skillet and place on a paper towel to drain the excess oil. Sprinkle with additional Parmesan cheese. Serve immediately with lemon garlic dipping sauce.
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.
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.;
SAUTEED ARTICHOKES IN LEMON GARLIC SAUCE
Very easy, and quite elegant. Serve as a first course with crusty french bread for dipping....mmmmm!
Provided by canarygirl
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a sauteé pan over medium high heat.
- Add garlic and artichokes and season with salt and pepper.
- Sauteé garlic and artichokes 3-5 minutes, add remaining ingredients and lower heat to medium low.
- Simmer about 10 minutes.
- Serve hot.
LEMON SPAGHETTI WITH ROASTED ARTICHOKES
Lemon zest, lemon juice, Parmesan and basil come together for a silky and vibrant sauce that makes this weeknight-friendly pasta sing. The addition of roasted artichoke hearts adds texture and complements the zestiness of the dish. There's no better time than a weeknight to embrace canned or frozen artichoke hearts, as they are immensely less work than whole fresh ones, and they roast beautifully - and effortlessly - in a hot oven. Holding onto that salty, starchy pasta water is key to ensuring that each spaghetti noodle is enveloped in the lemony sauce; use it judiciously to emulsify the sauce as you quickly toss it.
Provided by Naz Deravian
Categories dinner, lunch, pastas, main course
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Line a baking sheet with parchment paper.
- Gently pat the artichoke hearts with a paper towel to remove excess moisture. Place the artichoke hearts in a mound in the center of the baking sheet. Add 2 tablespoons oil and 1 teaspoon salt, season with pepper and gently toss to combine. Scatter the artichoke hearts in an even layer and roast for 20 minutes. Flip the hearts and roast for an additional 10 minutes, until browned and a little crisp around the edges.
- Meanwhile, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes or according to package directions.
- While the pasta cooks, in a serving dish large enough to accommodate the spaghetti, add the Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper and the lemon zest; toss to combine. Add the lemon juice and the remaining 3 tablespoons olive oil; stir to combine. The mixture should resemble a thick paste.
- Place the serving dish next to the pasta pot. Scoop out and reserve 1 cup of the pasta water. Drizzle 2 tablespoons of it over the Parmesan-lemon mixture; stir to thin out the mixture a little.
- Using tongs, lift out some of the spaghetti (with its cooking water still clinging to it) and transfer to the Parmesan-lemon mixture; quickly toss and drag the spaghetti in a circular motion around the dish to incorporate the sauce. Repeat until you have transferred and tossed all of the spaghetti.
- Add the butter, basil and 1 tablespoon of the pasta water to the spaghetti, and keep tossing until you have a silky sauce clinging to it. Add more pasta water, 1 tablespoon at a time, if needed.
- Top with the roasted artichokes, a little more black pepper and torn basil, and serve.
STEAMED ARTICHOKES WITH LEMON SAUCE
"My husband created this smooth tangy sauce back in the 60's," recalls Lois Gelzer of Standish, Maine. "It complements the steamed artichokes, whether they're served warm or cold."
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place the artichokes upside down in a steamer basket; place the basket in a saucepan over 1 in. of boiling water. Cover and steam for 25-35 minutes or until tender. , In a small bowl, combine the mayonnaise, lemon juice, salt and hot pepper sauce. Cover and refrigerate. Serve with artichokes.
Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 534mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 7g fiber), Protein 4g protein. Diabetic Exchanges
ARTICHOKES WITH LEMON-GARLIC BUTTER
Provided by Ruth Jacobson
Categories Garlic Appetizer Side Steam Vegetarian Quick & Easy Low/No Sugar Lemon Artichoke Bon Appétit Chicago Illinois Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Place steamer rack in large pot. Fill pot with enough water to come just to bottom of rack. Cut stems and top 1 1/2 inches from artichokes. Cut away first outside row of artichoke leaves. Using scissors, cut off pointed tips of leaves. Arrange artichokes on rack. Bring water to boil over high heat. Cover pot; steam artichokes until knife pierces base easily, adding more water if necessary, about 45 minutes.
- Meanwhile, heat oil in heavy medium saucepan over medium heat. Add garlic and thyme; cook 1 minute. Add lemon juice and butter; whisk until butter melts. Season with salt and pepper. Serve artichokes warm with seasoned butter.
ARTICHOKES WITH GARLIC SAFFRON SAUCE
Categories Microwave Garlic Appetizer Side Quick & Easy Low Cal Lemon Saffron Artichoke Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 9
Steps:
- Cut off the stems of the artichokes with a stainless-steel knife, break off the tough outer leaves, and cut off the top fourth of each artichoke. Snip off the tips of the remaining artichoke leaves with scissors and rub the cut edges with the lemon half. Arrange the artichokes upright in a microwave-safe dish, add 1 inch water and the garlic, and cover the dish tightly with microwave-safe plastic wrap. Microwave the artichokes at high power (100%) for 15 to 20 minutes, or until the bases are tender.
- While the artichokes are cooking, in a blender blend together 3 tablespoons warm water, the vinegar, the orégano, the saffron, the sugar, and the oil. Transfer the cooked artichokes to 2 plates. Peel the garlic, in the blender purée it with the vinegar mixture until the mixture is smooth, and stir in the parsley and salt and pepper to taste. Transfer the sauce to a bowl and serve it with the artichokes.
BAKED ARTICHOKES WITH GARLIC AND LEMON
Excellent change for those who are tired of the old steamed artichokes with mayo. These are delicious alone with no dip, but, if you must, I find that butter melted with a little lemon zest and juice is a better compliment than the old heavy mayo standby. I know the "servings" says for 4, but, I can eat a whole one by myself!!!!
Provided by CABarbieQue
Categories Vegetable
Time 55m
Yield 4 Halves, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees.
- Combine the olive oil, basil, minced garlic, lemon zest and juice, sea salt and fresh cracked pepper in a bowl. Mix until it becomes a paste.
- With kitchen scissors, trim all the sharp ends off of each leaf. Wash the artichoke well in cool water. Slice down the center to form two halves.
- Clean out all the fuzzy hairs and smaller leaves with a spoon then immediately rub all the cut areas with the zested and juiced lemon.
- Coat the baking dish with olive oil.
- Rub the paste all over the artichoke halves and inside the leaves.
- Place each artichoke half top side down in a baking dish.
- Pour the stock in the dish and cover with a lid or tin foil.
- Bake for 45-50 minutes or until soft and tender.
- Be sure to let cool for a few minutes before digging in!
Nutrition Facts : Calories 85.4, Fat 3.9, SaturatedFat 0.6, Cholesterol 0.9, Sodium 119.7, Carbohydrate 11.4, Fiber 4.8, Sugar 1.7, Protein 3.7
STUFFED ARTICHOKES WITH LEMON ZEST, ROSEMARY AND GARLIC
Provided by Melissa Clark
Categories dinner, appetizer
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Fill a large bowl with water and squeeze juice from two lemon halves into water. Cut off artichoke stems, peel them with a vegetable peeler, rub them all over with remaining lemon half (this prevents browning) and drop them into water.
- Use a heavy, sharp knife to cut top 1 1/2 inches off an artichoke. Pull out pale inner leaves from center. At the bottom, where leaves were, is a furry bed, the choke. Use a spoon (a grapefruit spoon works wonderfully) to scoop out choke. Next, using kitchen shears or a pair of scissors, trim pointy ends from outer leaves of artichoke. As you work, rub lemon half over cut parts of artichoke. When you are finished trimming, drop artichoke into bowl of lemon water. Repeat with remaining artichokes.
- To prepare stuffing, in a large bowl combine lemon zest, bread crumbs, Parmesan, chopped parsley and rosemary. Mince 6 garlic cloves and add to bowl. Finely chop one carrot and add to bowl along with capers, 1 teaspoon salt and 1/4 teaspoon pepper. Toss.
- In a small roasting pan or baking pan large enough to hold artichokes, scatter onion slices. Add reserved artichoke stems, 4 sprigs parsley and remaining garlic cloves. Slice remaining carrot into rounds and add to pan.
- Holding artichokes over stuffing bowl, stuff choke cavity and in between the leaves with bread crumb mixture. Stand stuffed artichokes upright in pan and generously drizzle olive oil over center of each artichoke.
- Fill pan with water until it reaches 1/4 way up the artichokes. Add wine and remaining salt and pepper to water. Cover pan with foil and poke several holes in foil. Bake artichokes for about 1 1/2 hours, or until tender; when done, a knife should be easily inserted into artichoke and a leaf should be easily pulled out.
Nutrition Facts : @context http, Calories 415, UnsaturatedFat 3 grams, Carbohydrate 71 grams, Fat 6 grams, Fiber 14 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 830 milligrams, Sugar 9 grams
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VEGAN FRIED ARTICHOKES WITH CREAMY LEMON-GARLIC SAUCE
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Category StarterCalories 478 per serving
- Prepare the artichokes as explained above by slicing off the top third then peeling off the tough outer leaves. Run a paring knife down the stem to reveal the whitish core. Slice the artichoke into 0.5 cm slices and drop the slices immediately into the lemon water as you work.
- Once all the artichokes are sliced, heat about a centimetre depth of oil in a pan over medium-high heat. Put the 2 teaspoons of vinegar into a measuring cup and fill it with soy milk up until you reach the half cup mark (120 ml). Sprinkle the breadcrumbs onto a plate.
- Remove the artichoke slices from the water and put them on a tea towel. Pat dry. Dip each slice into the vegan buttermilk then the breadcrumbs. Fry a few slices at a time so as not to overcrowd the pan. They should take a couple minutes on each side until they are golden brown on the outside and tender on the inside. Remove to a paper-towel lined plate to drain and sprinkle with a pinch of salt.
FRIED ARTICHOKES WITH LEMON GARLIC SAUCE RECIPE
From tablespoon.com
Servings 24Total Time 25 minsCategory Appetizer
- Combine mayonnaise, garlic, lemon zest and juice in a small bowl and add salt and pepper to taste. Chill in the refrigerator while frying the artichokes.
- Whisk egg and milk in a small bowl. Combine Parmesan and breadcrumbs and place in another small bowl. Dip artichoke in egg mixture coating well, then dip in breadcrumb mixture.
- Fry artichokes for 2-3 minutes or until golden brown. Remove artichokes from skillet and place on a paper towel to drain the excess oil. Sprinkle with additional Parmesan cheese. Serve immediately with lemon garlic dipping sauce.
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