DEEP FRIED ARTICHOKE HEARTS
This deep fried artichoke hearts recipe is perfect for any party or family gathering. Tender artichoke hearts are coated in seasoned breadcrumbs and fried in oil until golden brown!
Provided by Julia | Appetizer Addiction
Categories All Recipes
Time 23m
Number Of Ingredients 10
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).
Nutrition Facts : Calories 120 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 130 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
ARTICHOKE AIOLI
This tangy artichoke and mayonnaise sauce is perfect on sandwiches. It stores well in the refrigerator for several days.
Provided by Allrecipes
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Combine artichoke hearts, mayonnaise, Parmesan cheese, lemon juice, lemon zest, red pepper flakes, salt, and black pepper in a food processor or blender; blend until smooth. Cover and refrigerate until ready to use.
Nutrition Facts : Calories 104.6 calories, Carbohydrate 6.9 g, Cholesterol 4.8 mg, Fat 8.7 g, Fiber 2.4 g, Protein 2.8 g, SaturatedFat 1.3 g, Sodium 287.3 mg, Sugar 0.1 g
FRIED ARTICHOKE HEARTS WITH AIOLI DIPPING SAUCE RECIPE - (4.1/5)
Provided by MissAlyssaG
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Drain and rinse the artichoke hearts then pat dry thoroughly with paper towels. In a small bowl, combine the breadcrumbs, cheese, salt and pepper. In another smaller bowl, crack the egg and beat lightly with a fork. Line a baking sheet with tin foil or parchment paper and give a quick spray with non-stick cooking spray. Lightly drench each heart in the egg then cover with the breadcrumbs. Bake for 25-30 minutes, flipping halfway through. While hearts are baking, prepare the sauce. Mix together the mayonnaise, lemon juice, garlic and paprika until smooth. Serve with artichoke hearts.
WHOLE FRIED ARTICHOKE WITH MEYER LEMON AIOLI
Steps:
- To clean the artichokes peel off the outer tough green leaves. With a sharp knife cut across the top of the artichoke about a 1/2-inch to remove the sharp spines. With a long narrow spoon scoop out the center choke of the artichoke. With a small knife or a vegetable peeler, pare down the outside dark green exterior of the base and stem. Place in acidulated water and repeat process with other artichokes.
- Drain artichokes well. Put oil in a tall pot and over medium heat fry the artichokes until they are slightly golden in color. Remove artichokes from oil and drain on paper towels. Turn temperature of oil up to medium high. Return artichokes to the oil and fry until they are completely opened and deep golden brown. Remove from oil, place face down on paper towels to let all the oil drain.
- Season with salt and pepper garnish with parsley leaves and serve warm with the aioli.
- In a mortar, pound the garlic and salt to form a paste. Stir in the egg yolk, lemon zest, and juice until integrated. Add the olive oil in a slow trickle to the side of the mortar until completely combined.
FRIED ARTICHOKE HEARTS
Deep-fried artichoke hearts. Best when served with grated parmesan cheese. Makes a great finger-food appetizer.
Provided by StephInNOLA
Categories Appetizers and Snacks Cheese
Time 24m
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 67.4 calories, Carbohydrate 7.3 g, Cholesterol 16.9 mg, Fat 3.1 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 263.3 mg, Sugar 0.7 g
ARTICHOKES AND AIOLI SAUCE
This appetizer looks beautiful when served with a little parsley around the sauce in the center of the artichoke.
Provided by TishT
Categories Vegetable
Time 1h25m
Yield 1 1/4 cups aioli sauce, 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large kettle, combine 3 cups water with olive oil, lemon slices, bay leaves, garlic, salt and pepper and bring to a boil Meanwhile, trim stalks from bases of artichokes, cut a 1" slice from tops.
- Remove descolored leaves, snip off the spiky ends.
- Wash the artichokes in cold water and drain.
- Place artichokes in bottom of kettle, standing on base.
- Bring back to boiling, reduce heat and simmer, covered 40-50 minutes, or until artichoke bases feel soft.
- While the artichokes are cooking, Soak bread in milk for 10 minutes; squeeze hard to remove all milk.
- Place bread and garlic in food processor; blend 10 seconds or until mixture forms a paste Add egg yolks, blend until egg mixture is thick, about 10 seconds.
- Add olive oil, 1` Tbs at a time, blending constantly after each addition until thick.
- Continue until all oil has been used.
- Mixture should be thick.
- Add lemon juice, salt and pepper; blend a few seconds more to mix well.
- Refrigerate, tightly covered.
- Drain artichokes well.
- Let cool slightly.
- Using finger, pull out leaves at center.
- With teaspoon, remove hair choke from cavity.
- Serve artichokes, warm or cold with Aioli Sauce in cavity in center.
Nutrition Facts : Calories 724.6, Fat 70.3, SaturatedFat 10.3, Cholesterol 95.5, Sodium 930.8, Carbohydrate 22.3, Fiber 9, Sugar 0.5, Protein 7.4
DIPPING SAUCE FOR ARTICHOKES
A boyfriend's mother taught me this great dipping sauce for artichokes and asparagus. It's somewhat like aioli. Replace dried basil for fresh, and garlic salt for the garlic. If you do use dried basil, cut the original amount in half. Use low-fat mayonnaise if you like.
Provided by Andrea Alexander
Categories Appetizers and Snacks Dips and Spreads Recipes Artichoke Dip Recipes
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Mix the mayonnaise and garlic together in a small bowl. Add the lemon juice and basil; whisk until thoroughly combined. Beat the Worcestershire sauce into the mixture. Serve immediately, or chill until serving.
Nutrition Facts : Calories 120.9 calories, Carbohydrate 8.8 g, Cholesterol 7.6 mg, Fat 9.8 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1.4 g, Sodium 236.9 mg, Sugar 2.4 g
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