Fried Artichoke Bottoms With Picholine Olive Dressing Food

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FRIED ARTICHOKES



Fried Artichokes image

D: These crisp delights are an appetizer staple all over Italy, usually served in a cone of paper, to go with a great roasted meat dish. This recipe calls for a quick dredging in flour before frying, but if you want an extra layer of mouthwatering crunch, try the beer batter mixture we use in our Fish Taco recipe.

Provided by Food Network

Time 36m

Yield s: 6 servings

Number Of Ingredients 30

5 medium-size artichokes
Juice of 1 lemon
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
Fish Tacos, recipe follows, for serving
1 1/2 pounds mixed heirloom tomatoes, not overly ripe, medium dice
3 tablespoons capers, rinsed and chopped
3 tablespoons extra-virgin olive oil
Juice of 1 lemon
1/2 bunch fresh cilantro, stems removed, coarsely chopped
1/2 small red onion, diced small (about 1/2 cup)
Sea salt and freshly ground black pepper
1 bunch radishes, scrubbed clean, tops trimmed
8 ounces (1 package) marinated white anchovy fillets (boquerones), sliced into strips
1/4 cup packed fresh flat-leaf parsley leaves, chopped
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 cup all-purpose flour
1/2 cup medium ground semolina flour
1 teaspoon baking powder
1/2 teaspoon sea salt
Freshly ground black pepper
1 bottle lager beer
Canola oil, for frying (you'll need at least 4 to 8 cups)
2 pounds tilapia
Twelve 4-inch soft corn tortillas, or smallest size available
2 cups shredded lettuce, for serving
1 avocado, sliced, for serving
Lemon wedges for serving

Steps:

  • Using a paring knife, remove the outer leaves, and trim the artichoke down to the choke. Use a vegetable peeler to remove the woody outermost layer of the stem.
  • Use a spoon to remove the inedible hairy leaves and slice into quarters. Place the artichokes in a bowl of water with some lemon juice to keep the artichoke from oxidizing or turning brown.
  • Add the flour to a casserole dish and whisk in some salt and pepper.
  • Heat the vegetable oil in a high-sided skillet or Dutch oven.
  • Dredge the artichokes in the flour, shaking off the excess. Once the oil is hot, slip the artichokes in the hot oil and fry for about 4 to 5 minutes, using tongs to flip them from time to time.
  • Transfer the artichokes and let drain on a paper towel-lined platter and sprinkle with salt.
  • Serve with Fish Tacos.
  • For the pico de gallo: Mix together the tomatoes, capers, olive oil, lemon juice, cilantro and onions in a large bowl. Season with salt and pepper.
  • For the radishes: Slice the radishes in half lengthwise, then into thin half-moons (and a few into quarter moons, if you want, for varied texture). Toss the radishes together with the anchovies, parsley and olive oil in a large bowl. Season with salt and pepper.
  • For the fish tacos: Preheat the oven to 350 degrees F. Whisk together the flour, semolina flour, baking powder, sea salt and some pepper in a large bowl. Slowly whisk in the beer and set aside.
  • Add enough canola oil to a large cast-iron or other low-sided skillet to come halfway up the sides. Heat the oil to 350 degrees F. (Use a deep fry thermometer to be sure - or do it the grandma way and add a piece of bread to see if it fries and browns - if it does, it's ready).
  • Slice the tilapia into 1/2-inch strips or "finger"-size pieces.
  • When the oil is hot, dip each piece of tilapia into the batter using tongs, allowing excess to drip off. Carefully add to the hot oil one piece at a time. Fry in batches until golden brown and the fish is cooked through, 3 to 5 minutes. Remove from the oil with a slotted spider or skimmer and drain on a paper-towel-lined baking sheet.
  • Meanwhile, warm the tortillas by wrapping them in foil and placing them in the oven for 10 minutes. To serve, place one piece of fish on a warmed tortilla. Top with shredded lettuce and an avocado slice. Serve with a lemon wedge, pico de gallo and radishes with anchovies.

DEEP FRIED BABY ARTICHOKES



Deep Fried Baby Artichokes image

Provided by Giada De Laurentiis

Categories     appetizer

Time 35m

Yield 6 appetizer servings

Number Of Ingredients 4

2 lemons, halved
12 baby artichokes
3 cups olive oil
Sea salt

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.

SAUTEED ARTICHOKE BOTTOMS



Sauteed Artichoke Bottoms image

Provided by Sandra Lee

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 (14.5-ounce) cans water-packed artichoke bottoms, drained and rinsed
2 tablespoons fresh lemon juice (about 1/2 a lemon)
1 medium sweet onion, finely chopped
1 tablespoon extra-virgin olive oil
6 plum tomatoes, seeded and diced
1 1/2 teaspoons Italian seasoning
2 tablespoons fresh basil leaves, shredded
Kosher salt and freshly ground black pepper

Steps:

  • In a bowl, combine and toss drained and rinsed artichoke bottoms with lemon juice. Set aside.
  • In a large frying pan over medium heat, sweat onions in oil until translucent. Add tomatoes and cook until heated through, about 1 minute. Stir in Italian seasoning and shredded basil leaves. Add in artichoke bottoms with lemon juice and sprinkle with salt and pepper. Cover pan and reduce heat to low. Simmer for 10 minutes.
  • To serve, remove artichoke bottoms and place on serving plate so the hollow side is up. Fill with tomato-onion mixture.

FRIED ARTICHOKES



Fried Artichokes image

These deserve to be served as a separate course, eaten with your fingers. The basic method is the same for French fries - the first frying cooks and the second, hotter frying crisps. Roman cimaroli or mammole artichokes do not have the sharp thorns of our American globe variety and are picked before their chokes have fully developed, so I have made some adjustments to the original recipe to remove the choke here. Don't let it intimidate you; the first frying and a grapefruit spoon or melon baller makes it relatively easy to manage.

Provided by Joan Nathan

Categories     appetizer, side dish

Time 1h

Yield 8 servings

Number Of Ingredients 5

2 tablespoons fine sea salt, or to taste
1 teaspoon ground black pepper, or to taste
Juice and rind of 2 lemons
8 American globe artichokes
Olive oil for frying

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.

MARINATED PICHOLINE OLIVES



Marinated Picholine Olives image

These olives can be served warm or at room temperature, but the flavor is brighter and the texture more tender when they're warm.

Yield Makes about 2 cups

Number Of Ingredients 12

2 large garlic cloves, thinly sliced lengthwise
1/2 cup plus 2 tablespoons olive oil
1/2 cup white-wine vinegar
1 large shallot, thinly sliced lengthwise
1 tablespoon packed dark brown sugar
1/4 teaspoon whole allspice, lightly crushed with flat side of a large heavy knife
1 teaspoon whole pink peppercorns, lightly crushed
1 (3-inch) cinnamon stick
2 Turkish bay leaves or 1 California
2 (3- by 1-inch) strips fresh lemon zest
2 (4- by 1-inch) strips fresh orange zest
2 cups whole picholine or other brine-cured small green olives (3/4 pounds)

Steps:

  • Cook garlic in 2 tablespoons oil in a small heavy skillet over moderate heat, stirring, until pale golden, about 30 seconds. Transfer garlic with a slotted spoon to a small bowl and reserve oil separately (to prevent garlic from continuing to brown in hot oil).
  • Simmer 1/4 cup vinegar with shallot and brown sugar in a 1-quart heavy saucepan, uncovered, stirring occasionally, until liquid is reduced to about 1 tablespoon, about 4 minutes.
  • Add garlic, garlic oil, remaining 1/2 cup olive oil, remaining 1/4 cup vinegar, spices, bay leaves, zests, and olives and bring to a simmer. Transfer mixture to a bowl and cool to warm. Marinate olives, covered and chilled, at least 24 hours.
  • If desired, reheat in saucepan over low heat, stirring until warm. Transfer with a slotted spoon to a serving dish.

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