Pan Fried Artichokes With Basil And Pine Nuts Food

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.

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.

ARTICHOKE STEW WITH PINE NUTS

Steps:

• In a glass or ceramic bowl, combine the vinegar and the water. Remove the outer leaves from each artichoke and trim the tops and bottoms. Lay the artichoke on its side and, with a small sharp knife cut away from the bottom towards the top on a slant, to form points. The edges should look scalloped, the bottoms rounded, and the tops pointed. As you trim each artichoke, place it in the bowl of acidulated water to stop it from discoloring.
• In a large nonmetal saucepan, heat the olive oil over medium low heat. Add the bacon and cook for about 10 minutes, stirring occasionally, until golden. Pour off all but about 1 1/2 tablespoons of fat from the pan and discard it. Add the onion and cook for 6 to 7 minutes more, until softened, then add the garlic and cook for 2 minutes more, until the aroma of the garlic is released. Add the tomatoes to the pan and increase the heat to medium. Cook for 10 to 15 minutes, until all the liquid has evaporated. Add the broth, salt, and pepper and bring the liquid to a boil. Drain the artichokes well and add them to the pan. Reduce the heat so that the liquid is simmering and cook for about 25 to 30 minutes, covered. Transfer the artichokes to a serving dish and keep warm in a low oven. Increase the heat to high and boil the sauce until it has reduced to about 1 cup. Taste for seasoning and then pour the sauce over the artichokes. Squeeze some lemon juice evenly over the artichokes, scatter the toasted pine nuts over the top, and serve.

ARTICHOKE AND PINE NUT PESTO

Steps:

• Pulse the first 7 ingredients together in a food processor. Stir in the tarragon and season to taste with more salt and pepper, if needed.
• Enjoy!

FRIED ARTICHOKES

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.