Hearty Boys Artichoke Fritters Food

HEARTY BOYS ARTICHOKE FRITTERS

Steps:

• Pour 3 inches of vegetable oil into a heavy bottomed pot and place over medium heat until a bread cube placed in the oil browns within 1 minute.
• Coarsely chop the artichokes (or crush by hand) and put them in a large mixing bowl. Add the garlic and scallions, parsley(if using), milk, egg, lemon zest and lemon juice.
• Mix the flour, baking powder, salt and pepper in a separate bowl and quickly mix the dry ingredients into the artichoke mix. Drop the fritters by heaping tablespoonfuls into the hot oil and fry until golden brown, about 5 minutes. Work in batches until all the batter is used. Keep warm in a warm oven until ready to serve. Immediately before serving, squeeze a little fresh lemon juice over all and sprinkle with a bit of kosher salt.
• Serve with a dollop of Lemon Cream on top, if desired.

HONEY ROASTED PARSNIP BISQUE

Steps:

• Preheat the oven to 375 degrees F.
• Toss the parsnips with the oil and 1 teaspoon of salt and drizzle with 3 tablespoons honey. Place on a baking sheet and put into the top half of the oven. Roast 30 minutes, or until the parsnips are a deep golden brown; they tend to burn easily so make sure to toss often while roasting.
• Meanwhile, put the water into a large pot and place over high heat. Lay a double layer of cheesecloth on a flat surface and place the carrot, onion, parsley, bay leaves and peppercorns in the center. Tie the cheesecloth up and around the vegetable and herb mix and drop it into the water. Bring to a boil, lower the heat and simmer for 30 minutes.
• Remove the parsnips from the oven and place them immediately into the stock. Add the remaining honey and salt and white pepper; simmer for about 20 minutes. Puree with an immersion blender, or in batches in a blender. Add the cream and cook for another 10 minutes or until thick.

ARTICHOKE FRITTERS WITH GREEN GODDESS DIPPING SAUCE

Steps:

• For sauce:.
• Combine first 4 ingredients in processor; blend until mixture is finely chopped. With machine running, add oil through feed tube; puree until mixture is almost smooth. Add crème fraîche or sour cream; process until smooth. Transfer sauce to small bowl; season with salt and pepper.
• DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Rewhisk before using.
• For fritters:.
• Sift flour and 1/2 teaspoon salt into medium bowl.
• Make well in center of flour mixture; add beer, egg yolks, 2 tablespoons olive oil, 1 tablespoon lemon juice, and whisk until well blended.
• Let batter stand at room temperature at least 1 hour and up to 2 hours.
• Rewhisk before continuing.
• Fill large bowl with water; add remaining 1 tablespoon lemon juice.
• Using large knife, cut off top half of 1 artichoke, then cut off all but 3/4 inch of stem.
• Remove tough outer leaves until only 2 rows of tender green leaves remain in center.
• Using vegetable peeler, peel stem. Cut artichoke lengthwise in half.
• Using paring knife, cut out prickly choke in center; discard.
• Cut artichoke lengthwise into 1/4-inch-thick slices; immediately place in lemon water. Repeat with remaining artichokes.
• Drain artichokes.
• Heat remaining 1 tablespoon olive oil in large skillet over medium-low heat. Add artichokes and 1/2 cup tap water to skillet; sprinkle with salt and pepper. Bring to boil. Cover, reduce heat to medium, and simmer until artichokes are tender and water evaporates, about 15 minutes.
• Remove from heat and cool.
• DO AHEAD: Can be made 2 hours ahead. Cover and chill.
• Line large baking sheet with several layers of paper towels.
• Beat egg whites in medium bowl until stiff but not dry. Fold whites into batter, then fold in artichokes.
• Pour enough canola oil into large saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan; heat oil to 375°F
• Working in batches, drop artichoke mixture by tablespoonfuls into oil; fry until golden, turning often, about 2 minutes per batch.
• Using slotted spoon, transfer fritters to paper towels. Sprinkle with salt. Transfer fritters to platter; sprinkle with parsley.
• Garnish with lemon wedges. Serve sauce alongside.