Fried Artichokes And Asparagus With Caper Mayonnaise Recipes

ROASTED ASPARAGUS AND FRIED CAPERS

Steps:

• Preheat oven to 500°; place asparagus on baking sheet and drizzle with 1/2 T olive oil; roll asparagus around until it and pan are lightly coated; season with salt and pepper.
• Roast until tender-crisp and bright green, about 5-8 minutes and plate; meanwhile heat the remaining 2 T oil in a small skillet; deep fry the capers in the oil for 1 minute; transfer capers with a slotted spoon and sprinkle over the asparagus.

FRIED CHEESE RAVIOLI WITH TOMATO PEPPER RELISH AND ARTICHOKE CAPER DIP

Steps:

• In a straight-sided skillet, heat 2-inches of oil, over medium-high heat. Oil is ready when the tip of a wooden skewer is inserted and the oil bubbles around it. When oil is ready, carefully fry ravioli until golden brown, about 1 minute per side. Drain on a paper towel-lined plate.
• For Tomato Pepper Relish: In small bowl, combine red peppers and tomatoes. Stir in brown sugar and balsamic vinegar; set aside.
• For Artichoke Caper Dip: In small bowl, combine artichoke hearts, capers, mayonnaise, sour cream, parmesan cheese, and lemon juice; set aside.
• Serve ravioli hot with Tomato Pepper Relish and Artichoke Caper Dip.

FRIED ARTICHOKES AND ASPARAGUS WITH CAPER MAYONNAISE

Steps:

• Make the caper mayonnaise: place the eggs in the bowl of a blender and process while slowly adding 2 cups canola oil, then the olive oil, the juice of 1 ½ lemons, and the capers, until the capers are coarsely chopped. Season lightly with salt. Set aside. Fill a bowl with ice water and set aside. Blanch the asparagus in boiling salted water for 50 seconds, then place them in the ice water. Remove from the water, drain, and pat them dry. Place the artichokes in a bowl and cover with water and the juice of the remaining lemon. Blanch the artichokes in boiling salted water for 1 minute, then place them in the ice water. Remove from the water, drain, and pat them dry. Place the rice flour in a mixing bowl and make a well in the center. Add 2 teaspoons salt and a pinch of pepper to the well, then pour in the beer, wine, and sparkling water. Mix with a whisk to incorporate all the flour and obtain a homogenous batter with the texture of thin cream. Place the canola oil in a deep frying pan over high heat. When the oil reaches 375?F (a drop of water flicked into the oil will sizzle on contact) or is on the verge of smoking, dip the asparagus and artichokes in the rice flour batter, then add them to the pan a few at a time and cook until golden, about 3 minutes. Use tongs to transfer them to paper towels to absorb the oil. Serve the fried artichokes and asparagus with the caper mayonnaise. VINO A crisp, clean New Zealand Sauvignon Blanc will underscore the mineral flavor of the artichokes and the grassy quality of the asparagus.

STEAMED WHOLE ARTICHOKES WITH SPICY LEMON CAPER MAYONNAISE

Steps:

• Place each artichoke on its side on a flat surface. Use a serrated knife to saw off the stem at the base of the artichoke so it can sit upright on a plate without falling over once cooked.
• In a large pot, add 3 inches of water. Insert a steamer basket. Place the artichokes top-down in the basket, wedged in a single layer. Cover. Bring the water to a boil over high heat and cook until tender when pierced with the tip of a knife, 30 to 35 minutes. If the pot runs out of water while cooking, simply add more to the bottom.
• In a medium bowl, whisk together the mayonnaise, oil, capers, mustard, vinegar, hot sauce and red pepper flakes. Taste and adjust the seasoning. Garnish with the chives.
• Serve the artichokes with the dipping sauce.

STEAMED ARTICHOKES WITH TARRAGON MAYONNAISE

Steps:

• Squeeze juice of 1 lemon into a large bowl of cold water.
• Trim stem of 1 artichoke flush with bottom. Snap off outer leaves. Using kitchen shears, cut off tips of remaining leaves. Place in lemon water. Repeat.
• Drain artichokes, and place in a pot in a single snug layer (in batches if necessary). Add 1/4 cup water. Bring to a simmer, cover, and steam until tender, about 35 minutes. Remove from pot. Let cool. Cover, and refrigerate for up to 2 hours.
• Meanwhile, zest and juice remaining lemon. Whisk zest, 2 tablespoons juice, the mayonnaise, tarragon, hot sauce, salt, and pepper. Serve alongside artichokes.

ROASTED ARTICHOKES WITH ANCHOVY MAYONNAISE

Steps:

• Prepare the artichokes: Fill a large bowl with cold water. Cut the lemon into quarters, and squeeze the juice from each quarter into the water. (This acidulated water will keep the artichokes from discoloring.)
• Snap off a few of the tough outer leaves (bracts) near the stem of each artichoke. Cut each artichoke in half from top to bottom, and lay the halves cut-side down on a cutting board.
• Using a sharp vegetable peeler and working one half at a time, trim the rough edges and the stems. Cut 1/4 inch from the bottom of the stem and 1/2 inch from the top of each half. Turn the halves over and use a teaspoon or melon baller to remove the hairy "choke." Place trimmed artichoke halves in the lemon water. Leave them in the lemon water until ready to cook.
• Heat oven to 425 degrees. Bring a large pot of well-salted water to a boil. Add drained artichoke halves and simmer for 10 minutes. Remove and place artichoke halves cut-side up in a stainless steel roasting pan or ceramic baking dish, in one layer.
• Tuck thyme sprigs under artichokes, and sprinkle artichokes with salt and pepper. Drizzle generously with olive oil, about 1 1/2 teaspoons per halved artichoke. Bake, uncovered and brushing with oil from the pan occasionally, until nicely browned, 30 to 40 minutes.
• As artichokes roast, make the anchovy mayonnaise: Put mayonnaise in a bowl and stir in chopped anchovies and capers, lemon zest and juice, garlic, cayenne and a little salt and pepper. Let sit for 5 minutes, then taste and adjust seasoning.
• When artichokes are ready, transfer to a serving platter or individual plates. Brush lightly with oil from the pan. Sprinkle with parsley and serve anchovy mayonnaise and lemon wedges, if you like, on the side.

AIR-FRIED ARTICHOKE HEARTS WITH LEMONY MAYO

Steps:

• Mix mayonnaise, garlic, lemon juice, lemon zest, salt, and pepper together in a small bowl until well combined. Set aside.
• Lay artichoke hearts in a single layer on a paper towel-lined plate. Pat dry with more paper towels.
• Whisk flour, water, baking powder, and salt together in a shallow dish until well combined. Mix bread crumbs, garlic powder, and paprika together in a separate shallow dish.
• Dip an artichoke heart in the flour mixture until lightly coated; allow any excess to drip off. Coat in bread crumbs, then set aside on a plate. Repeat the breading process with remaining artichoke hearts.
• Preheat an air fryer to 375 degrees F (190 degrees C).
• Lightly spray ½ of the breaded artichoke hearts with cooking spray. Place 1 inch apart in a single layer in the air fryer basket.
• Air-fry until golden and crisp, about 7 minutes, turning halfway through. Repeat to cook remaining batch.
• Let stand 5 minutes after cooking to cool slightly. Serve with lemony mayo.

ROASTED ASPARAGUS WITH CAPERS

Steps:

• Preheat oven to 425 degrees F.
• Arrange asparagus and capers in a baking dish; drizzle with oil, turn to coat.
• Season with salt and red pepper flakes.
• Roast asparagus, shaking pan at least once during cooking, until asparagus is tender-crisp and tips are golden, about 12 to 16 minutes.
• Let cool; serve warm or room temperature.

ASPARAGUS WITH ANCHOVIES AND CAPERS

Steps:

• Place the garlic, anchovy fillets and capers in a mortar and pestle, and mash to a paste.
• Heat 1 tablespoon of the olive oil over medium heat in a small skillet. Add the onion and a pinch of salt. Cook, stirring often, until tender (do not brown), three to five minutes. Stir in the garlic and anchovy paste, and cook, stirring, for another minute. Remove from the heat, and stir in the lemon juice, mint, salt and pepper. Set aside for 15 to 30 minutes or longer. The flavors will mellow.
• Steam the asparagus for three to five minutes until just tender. Remove to a platter or a wide bowl, and add the remaining olive oil and the onion mixture. Toss gently and serve.

STEAMED ARTICHOKES WITH HERB-CAPER MAYONNAISE

Steps:

• Mix first 5 ingredients in small bowl; season herb mayonnaise with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Place steamer rack in large pot. Add just enough water to touch bottom of rack. Place artichokes on rack. Bring water to boil. Reduce heat to medium, cover, and steam until artichokes are tender when base is pierced with small sharp knife, adding more water to pot as needed, about 50 minutes. DO AHEAD: Can be made 2 hours ahead. Leave artichokes in uncovered steamer; let stand at room temperature. Resteam until heated through.
• Place artichokes on plates; cool 10 minutes. Serve with herb mayonnaise.

SUPER EASY DIP FOR ARTICHOKES OR ASPARAGUS

Steps:

• Stir together the mayonnaise, sesame oil, and soy sauce in a small bowl. Serve as a dip for steamed vegetables.

ROASTED ASPARAGUS WITH CAPERS AND LEMON

Steps:

• Preheat oven to 425 degrees. Arrange asparagus and capers evenly on 2 rimmed baking sheets. Drizzle with oil, turning asparagus to coat. Season with salt, and sprinkle with red-pepper flakes. Roast, shaking sheets once, until asparagus is crisp-tender and golden at the tips, 12 to 16 minutes. Let cool slightly. Serve warm or at room temperature. Garnish with lemon wedges.