FRESH ARTICHOKES WITH LEMON-YOGURT DIP
Artichokes are at their best when you prepare them simply, without a lot of fuss or seasonings to overdress them. Many people dip the petals in melted butter or mayonnaise, but I think you'll love my tangy lemon-yogurt dip. -Jill Haapaniemi, Brooklyn, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings (1-1/2 cups dip).
Number Of Ingredients 8
Steps:
- Using a sharp knife, cut 1 in. from top of each artichoke and trim stem so it will stand upright. Using kitchen scissors, cut off tips of outer leaves. Place artichokes upright in a Dutch oven; cover with water and bring to a boil. Reduce heat; simmer, covered, until a leaf in the center pulls out easily, 35-40 minutes. Invert artichokes to drain. Cool slightly; cut each in half lengthwise. With a spoon, carefully scrape and remove fuzzy center of artichokes., In a cast-iron skillet or grill pan, heat oil over medium-high heat. Place artichokes in pan, cut side down. Cook until lightly browned, 5-7 minutes. Sprinkle with salt and pepper. In a small bowl, mix yogurt, lemon juice, salt and pepper. Serve with artichokes and lemon wedges.
Nutrition Facts : Calories 81 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 99mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
FRIED BABY ARTICHOKES
Steps:
- Remove and discard the artichoke stems. Peel off lower leaves (approximately 18.) Slice off the top half so that only the light green remains (artichokes should be approximately 1 1/4 inches), then cut the artichoke in half lengthwise.
- Place the artichokes in a medium pot, flat side down, and add olive oil to just cover. Add the garlic, thyme, salt and pepper. Bring the olive oil to a boil, cover the pot and reduce the heat to a low flame and simmer for 15 minutes. Insert a knife into the lower half and if easily penetrated, it's done.
- Remove the thyme and garlic from the pot, raise the heat and fry uncovered for approximately 2 minutes, turning over the artichokes midway. They are done when brown and crispy. Remove the artichokes from the pot and place them on paper towels flat side down. Sprinkle with salt and serve.
PAN-FRIED BABY ARTICHOKES WITH GREMOLATA
Here is an appetizer course to beat the band. Baby artichokes dipped in seasoned flour, fried and served with a gremolata of parsley, garlic, lemon zest, orange zest and capers. Snap off a few of the tough, dark exterior leaves of the little artichokes until the pale green centers are visible. Then cut a half-inch or so off the tops of each artichoke and trim the stem end with a paring knife. Cut them lengthwise into halves or quarters and put them in a bowl of water with a good squeeze of lemon juice to prevent them from turning brown. This can be done an hour or two before cooking. Use olive oil to fry them if you're feeling extravagant, or a frugal combination of olive and vegetable oils.
Provided by David Tanis
Categories quick, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
FRIED BABY ARTICHOKES
Baby artichokes fry up quickly; as the outer leaves crisp, the center becomes meltingly tender.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
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.
GRILLED BABY ARTICHOKES WITH MIXED HERBS VINAIGRETTE
Steps:
- For the artichokes: Fill a large pot with cold water. Squeeze the lemons into the water, and then drop them into the pot. Add the olive oil and salt. Add the artichokes and cook until a paring knife inserted into the center meets with a little resistance, about 15 minutes. Drain and shock in cold water for 30 seconds. Drain again and transfer to a sheet lined with paper towels to dry.
- While the artichokes are cooking, make the vinaigrette: Whisk the mustard, honey, lemon zest and juice and some salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
- Heat a charcoal or gas grill to high. Halve the artichokes, brush with canola oil and season with salt and pepper. Grill until golden brown and slightly charred on both sides, about 2 minutes per side. Transfer to a large bowl and toss with the vinaigrette, herbs and red pepper flakes.
- Serve with grilled Italian bread.
DEEP FRIED BABY ARTICHOKES
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 6 appetizer servings
Number Of Ingredients 4
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.
SPICY DEEP-FRIED BABY ARTICHOKES
Make and share this Spicy Deep-fried Baby Artichokes recipe from Food.com.
Provided by Rita1652
Categories Vegetable
Time 17m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse artichokes under cold, running water. Combine the 2 quarts of water with the lemon juice. Use this water to drop the artichokes in as you trim them. Cut off stems and top 1/3 of artichoke petals. With your thumb, bend artichoke petals back, about 3 to 4 petals at a time, until they snap off. Make a quarter turn and continue to snap, working around until pale yellow leaves remain.
- Cut in quarters.
- Fill deep fryer to line with oil, or pour at least 3 inches of oil into deep 3-quart saucepan. Begin heating to 375 degrees.
- In medium bowl, beat eggs, chili garlic sauce, onion powder, cayenne and salt. Pour Panko crumbs into pie plate or small shallow pan. Drain artichokes well, then dip each baby artichoke quarter in egg/garlic sauce mixture, then roll in Panko crumbs. When oil is hot, carefully drop coated baby artichoke quarters in, a few at a time, and fry until well-browned, about 2 minutes.
- Lift out and drain on paper towels. Serve hot.
Nutrition Facts : Calories 207, Fat 2.2, SaturatedFat 0.7, Cholesterol 70.5, Sodium 416.6, Carbohydrate 41.1, Fiber 20.8, Sugar 0.3, Protein 14.7
FRIED BABY ARTICHOKES
Make and share this Fried Baby Artichokes recipe from Food.com.
Provided by Rita1652
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1615.1, Fat 162.6, SaturatedFat 22.5, Sodium 275.5, Carbohydrate 42.1, Fiber 17.2, Sugar 0.4, Protein 11
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