Fried Baby Artichokes Recipes

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.

DEEP 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. Working in 2 batches, add the artichokes to the hot oil and cook until they are tender and golden brown, about 8 to 10 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.

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.

BABY ARTICHOKES FRIED IN OLIVE OIL

Steps:

• Line platter with paper towels. Heat oil in heavy medium saucepan over medium-high heat until deep-fry thermometer registers 350°F. Using tongs, carefully lower 5 artichokes into oil. Cook until golden brown and wooden skewer inserted into center meets slight resistance, turning occasionally, 2 to 5 minutes, depending on size of artichoke. Using tongs, transfer artichokes to lined platter and drain. Repeat with remaining artichokes in 3 more batches. Sprinkle with salt and serve.

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.

ROMAN STYLE FRIED BABY ARTICHOKES

Steps:

• Heat 1 tablespoon of oil in a large heavy nonreactive skillet over medium heat. Add the artichokes and sprinkle with 3/4 teaspoon of salt and pepper to taste. Weight the artichokes with a heavy nonreactive pan and cook for 2 minutes. Lower the heat and cook for 7 minutes more.
• Turn the artichokes over, add the remaining oil to the skillet and sprinkle with 3/4 teaspoon of salt and pepper. Re-weight and continue cooking until artichokes are golden brown and tender, about 15 minutes.
• Place in a bowl and toss with the lemon juice, parsley, 1 teaspoon of salt and pepper. Refrigerate until cold and serve.

SOUTHERN ITALIAN BABY ARTICHOKES.

Steps:

• Juice 1 lemon into large bowl filled with cold water. Add remnant lemon also.
• Set bowl of water next to prep area.
• Juice 1 more lemon set juice aside.
• Take each artichoke and remove top few layers of dark green leaves exsposing slightly lighter more tender leaves underneath.
• Snap off artichoke long stems.
• With kitchen shears cut up 1/2 inch of the top of artichoke. Add to lemon water, otherwise they will darken.
• Boil enough water to cover artichokes with second lemon juice.
• Once boiling add artichokes for 10 minutes.
• Preheat oven to 400°F.
• Strain and pat dry.
• In metal pot, large enough to hold artichokes SNUGGLY heat 1 tblsp oil and 4 cloves of mashed garlic over low to medium heat, allow to become tender.
• Set artichokes stem side down into pot, make sure they are snug.
• Add enough olive oil to reach halfway up artichokes.
• Bake uncovered for 15-20 minutes. ( Leaves should pull away fairly easily when done).
• Once cooked discard most of oil, leave enough to toss to coat and season generously with pepper and salt add 1 handful 1/2 cup of italian bread crumbs.

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.