Pan Fried Artichokes Cilantro Mayo Food

PAN FRIED ARTICHOKES & CILANTRO MAYO

Steps:

• For the cilantro mayonnaise, combine the mayonnaise, lemon (or lime) juice and chopped cilantro. Then season with pepper and salt to taste.
• Stir well and then put the mayo in the fridge until later. If you're using fresh baby artichokes, clean and trim them first. Here's how to do it. Then add the cleaned artichokes or frozen artichokes to a large saucepan and add water until the artichokes are submerged. Season with a little salt.
• Place the pan over medium heat until the artichokes are simmering gently. Then cook them for 10 minutes until soft. Drain (slice the artichokes in half if they were frozen in one piece) and place them on kitchen paper to drain further for 10 minutes.
• Pour some olive oil in a large non-stick pan and season with a pinch of pepper and salt. Add the artichokes cut side down and then place the pan over high heat.
• Fry the artichokes in the hot oil for 5 to 8 minutes or until golden brown on one side. Turn them over and take the pan off the heat. Add the anchovy fillet (if using) and let it melt away in the hot pan.
• Stir well. Then check the seasoning and add extra pepper or salt to taste if necessary. Transfer the artichokes to a large plate and serve with the cilantro mayo.

ROMAN-JEWISH STYLE FRIED ARTICHOKES

Steps:

• Pare artichoke bases flat, and remove tough outer leaves, leaving pale-green edible ones. Trim tops off. Rub cut surfaces with lemon half. Work quickly; do not soak in water.
• Heat 3 tablespoons oil and garlic in saute pan over medium-high heat. Brown artichokes cooking on all sides 2 to 3 minutes. If garlic gets too brown, discard. Stand artichokes on bottoms; cook 1 to 2 minutes, or until tender.
• Leave pan with oil on stove; transfer artichokes to paper towel to drain upside down until slightly cool. Spread leaves like a flower (scrape out fuzzy choke with melon baller).
• Season artichokes with salt and pepper; add 3 tablespoons oil to pan; when hot, add enough artichokes to fit comfortably without overlapping, bases facing up. Cook over medium-high heat, pressing leaves down, until brown and crisp, 3 to 5 minutes. Keep warm while cooking second batch. Blot well.
• Salt lightly, and serve hot with shaved Parmesan and lemon wedges.

PAN FRIED ARTICHOKES

Steps:

• Fill up a bowl with cold water, then cut open a lemon and add it to the bowl, squeezing its juice in the water.
• Now start cleaning the artichokes. First, remove the harder and woodier outer leaves of the artichoke with your hands. You need to remove leaves until you reach softer non-woody leaves.TIP: before touching the artichokes, brush your hands with lemon. If you don't, your hands will turn dark.
• Then, with a paring knife, cut off half of the stem, then remove its outer, woodier part.
• Now cut off the thorns, the top part of the artichoke.
• Now cut the artichoke in 4 pieces, then with a small knife remove the choke, then put the artichokes in the bowl with cold lemon water.
• To a non-stick pan, add a tablespoon of olive oil, a crushed clove of garlic, some mint leaves with their stems, and toss in the artichokes.Sauté on medium heat for about 3 minutes, then when the pan is hot add ¼ cup of dry white wine. You can use vegetable broth if you prefer not to cook with wine.
• Simmer without a lid for about 5 minutes, then the wine has evaporated completely, add a cup of water, and season with a pinch of salt and pepper.Cover with a lid and simmer on low heat for about 15 minutes, or until the artichokes are tender.
• Sprinkle with chopped parsley and serve as a starter, on bruschetta, as a side dish, or in a frittata.

DELICIOUS DEEP FRIED ARTICHOKES

Steps:

• Wash and dry artichokes.
• Remove tough outer leaves and bottom stalks from artichokes.
• Pull leaves apart until center is slightly exposed.
• Liberally sprinkle salt and pepper inside of the artichokes, between the leaves.
• Heat oil in deep fryer until it reaches 350°F.
• Add the artichokes to oil and cook for 10 mins, until crisp and golden.
• Turn artichokes often, pressing them against the pan to open.
• Drain on paper towels.
• Sprinkle liberally with additional salt and pepper, and dig in!

AIR-FRIED ARTICHOKE HEARTS WITH LEMONY MAYO

Steps:

• Mix mayonnaise, garlic, lemon juice, lemon zest, salt, and pepper together in a small bowl until well combined. Set aside.
• Lay artichoke hearts in a single layer on a paper towel-lined plate. Pat dry with more paper towels.
• Whisk flour, water, baking powder, and salt together in a shallow dish until well combined. Mix bread crumbs, garlic powder, and paprika together in a separate shallow dish.
• Dip an artichoke heart in the flour mixture until lightly coated; allow any excess to drip off. Coat in bread crumbs, then set aside on a plate. Repeat the breading process with remaining artichoke hearts.
• Preheat an air fryer to 375 degrees F (190 degrees C).
• Lightly spray ½ of the breaded artichoke hearts with cooking spray. Place 1 inch apart in a single layer in the air fryer basket.
• Air-fry until golden and crisp, about 7 minutes, turning halfway through. Repeat to cook remaining batch.
• Let stand 5 minutes after cooking to cool slightly. Serve with lemony mayo.

PAN-FRIED ARTICHOKES WITH BASIL AND PINE NUTS

Steps:

• Trim the stalk of each artichoke, leaving about 4 centimetres still attached to the artichoke.
• Peel the remaining stalk and remove the tough outer leaves and discard them.
• Blanch the artichokes in water with lemon juice and a little salt.
• Cook for 5 minutes or until just tender.
• Drain.
• Cut the artichokes into quarters lengthwise, and set aside.
• Heat the oil in a sauté pan over a medium heat, add the garlic and cook until golden.
• Add the artichokes and sauté until the outsides are just browned.
• Stir through the basil leaves and pine nuts and serve.