Deep Fried Baby Artichokes Recipes

SAUTEED BABY ARTICHOKES

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.

PAN-FRIED BABY ARTICHOKES WITH GREMOLATA

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.

DEEP-FRIED BABY ARTICHOKES STUFFED WITH PEPPER JACK CHEESE

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.

FRIED ARTICHOKES

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.

FRIED BABY ARTICHOKES

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.

FRIED BABY ARTICHOKES

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.

DEEP-FRIED BABY ARTICHOKES

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.

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 BABY ARTICHOKES

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

FRIED ARTICHOKES

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.