Deep Fried Artichoke Hearts Recipe Castroville Recipe For Lasagna

FRIED ARTICHOKE HEARTS

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.

DEEP FRIED ARTICHOKE HEARTS

Steps:

• Drain the artichoke hearts and place them onto a few sheets of paper kitchen towel for a few minutes.
• Meanwhile: Prepare 3 bowls (or plastic containers). Put flour + Parmesan + salt + pepper in 1; egg in second one (beat it with a fork); and breadcrumbs + Parmesan + basil into the third bowl. Mix all well.
• Now, squeeze gently each artichoke heart, to get rid of the liquid that is trapped inside them.
• Coat each of them in flour mixture, egg and breadcrumbs and place onto a plate (or paper kitchen towel).
• Heat the oil in a small pot (see note 6) and deep fry the artichoke hearts until nice crispy and golden brown (about 3-4 minutes per batch).
• Best served warm with a dip of your choice (see note 7).

DEEP-FRIED ARTICHOKE HEARTS

Steps:

• Heat oil in a deep-fryer, or in a deep skillet, to 350 degrees F. Whisk together the eggs and milk in a bowl. Place the bread crumbs in another bowl. Drain the artichoke hearts well and gently pat dry with paper toweling. Dip the artichoke heart pieces first in the beaten egg mixture, turning to coat them completely and letting any excess drip off. Next roll them in the bread crumbs, pressing lightly so the crumbs adhere. Place the battered artichoke hearts in the hot oil (in batches as needed) and cook for 2-3 minutes or until golden brown. Remove the fried artichoke hearts with a slotted spoon and let drain on paper toweling. Transfer the fried artichoke hearts to a serving plate and sprinkle with the Parmesan cheese. Serve immediately.

DEEP-FRIED ARTICHOKES (CARCIOFI ALLA GIUDIA)

Steps:

• Prepare some acidulated water for the artichokes to keep them from turning brown.
• Halve the lemons and squeeze the juice into a bowl large enough to comfortably hold the artichokes.
• Place the lemons in the bowl with the juice and fill the bowl halfway with cold water.
• As you clean the artichokes place them in the acidulated water.
• Clean the artichokes by removing the tough outer leaves and peeling away the outer layer of the stem.
• Cut off the top 1/4 to 1/3 of the artichoke.
• Remove the inner beard and place the artichoke in acidulated water.
• Once the artichokes are cleaned, drain them well, and pat dry.
• Rap the artichokes gently on a cutting board to open them up.
• Gently open them up a bit further by spreading leaves.
• Deep fry for 10 minutes or until golden brown and tender on the inside in 150° C (300° F) oil, turning frequently.
• Make sure theyou use for frying is deep enough to hold the oil and artichokes without any risk of overflowing. I suggest filling the pot no more than half way with oil. If necessary, fry the artichokes in batches.
• It's essential to maintain the 300°F temperature to be sure the artichokes are tender on the inside and crisp & golden on the outside. I use a to keep track of the temperature.
• Remove the artichokes with a , then drain on a draining rack or brown paper placed on top of old newspapers.
• Salt the artichokes and serve immediately, or keep warm in the oven until ready to serve.

FRIED ARTICHOKE HEARTS

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.

DELICIOUS DEEP FRIED ARTICHOKES

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!

DEEP FRIED ARTICHOKE HEARTS

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)!