ROMAN-JEWISH STYLE FRIED ARTICHOKES
Carciofi alla Giudia (Jewish-style artichokes) is a classic and delicious dish originating from the Roman-Jewish community in Italy. To make a batch at home, fry up baby artichokes until crisp for a flavorful treat.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
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 & 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.
Nutrition Facts : Calories 44 kcal, ServingSize 1 serving
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.
Nutrition Facts : Calories 132 kcal, Carbohydrate 20 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Fiber 10 g, Sugar 2 g, UnsaturatedFat 4 g, ServingSize 1 serving
BUTTERED JERUSALEM ARTICHOKES
A beautiful buttery side dish filled with seasonal goodness. If you're looking for something a little different with your roast, try these roasted veggies
Provided by Tom Kerridge
Categories Side dish
Time 50m
Number Of Ingredients 6
Steps:
- Peel and finely slice 1kg Jerusalem artichokes, adding to a bowl of water and lemon juice. Heat 75g butter in a large frying pan over a medium heat and, once foaming, add the artichokes, 1 crushed garlic clove and 3 thyme sprigs.
- Cook for 20 mins or so, adding another 75g cubed butter gradually, cube by cube, basting frequently so that the artichokes are always covered in foaming butter, until they're a rich roasted colour. Just before serving, toss with the juice 1 lemon and season to taste.
Nutrition Facts : Calories 282 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 3 grams sugar, Fiber 8 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
FRIED WHOLE ARTICHOKES
Provided by Food Network
Yield 6 to 8 hors d'oeuvres portions
Number Of Ingredients 8
Steps:
- Choose only the smallest, most tender, of the young and green fresh artichokes. Once they
- have developed their purple choke inside they are no longer desirable. Wash the artichokes carefully. Trim the pointy ends of the leaves, cut off the top 1/4-inch and tear off and discard and blemished outer leaves.
- Cut the artichokes in two and sprinkle with lemon juice to prevent blackening.
- Mix the water, flour, salt and pepper together in a bowl until smooth.
- Heat the olive oil in a saute pan over medium heat for 1 minute.
- Dip the artichoke halves in the batter and fry, choke side down, for 2 to 3 minutes until crisp.
- Turn the artichokes over and fry the outside leaves in the same way.
- Serve hot with lemon wedges and freshly chopped parsley
FRIED ARTICHOKES
Provided by Moira Hodgson
Categories side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Slice the tops off the artichokes horizontally. Trim the outer leaves. Slice the artichokes into thirds and put them in a bowl of cold water into which you have squeezed half of one of the lemons. This will help to prevent them turning brown.
- Heat the oil in a large frying pan. Dry the artichokes in a salad spinner or with paper towels. Sauté them in batches until they are golden brown on both sides, seasoning them with salt and pepper as you put them in the pan and turning them once with a spatula.
- Drain on paper towels. Sprinkle with salt, pepper and parsley and serve at room temperature, garnished with lemon quarters.
Nutrition Facts : @context http, Calories 326, UnsaturatedFat 24 grams, Carbohydrate 20 grams, Fat 27 grams, Fiber 10 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 497 milligrams, Sugar 2 grams
PAN-FRIED ARTICHOKES WITH BASIL AND PINE NUTS
Sometimes less is best. This recipe has only a few ingredients so that the artichokes really are the stars. Adapted from Vicki Wild's 'Wild Sides: an A-Z of exceptional vegetable side dishes', the most recent cooking book which I just couldn't resist buying. The title captured my interest, and when I started to read the recipes - some simple like this one; others less so - I was totally won over.
Provided by bluemoon downunder
Categories Vegetable
Time 22m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 158.8, Fat 12.7, SaturatedFat 1.4, Sodium 96.4, Carbohydrate 10.4, Fiber 5.1, Sugar 0.4, Protein 4.1
FRIED ARTICHOKES
These deserve to be served as a separate course, eaten with your fingers. The basic method is the same for French fries - the first frying cooks and the second, hotter frying crisps. Roman cimaroli or mammole artichokes do not have the sharp thorns of our American globe variety and are picked before their chokes have fully developed, so I have made some adjustments to the original recipe to remove the choke here. Don't let it intimidate you; the first frying and a grapefruit spoon or melon baller makes it relatively easy to manage.
Provided by Joan Nathan
Categories appetizer, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 5
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.
PAN-ROASTED BABY ARTICHOKES
Provided by David Tanis
Categories quick, weekday, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Peel off and discard a few outer petals of the artichokes until you reach the pale, tender center. Trim the top and stem end, then quarter each artichoke. There should be no discernible choke, but if there is, remove it with a paring knife. Put the artichokes in a bowl of cold water to which the lemon juice has been added.
- In a wide, heavy, nonaluminum skillet, heat a 1/2 inch of olive oil over medium heat. Drain and blot the artichokes and, when the oil is nearly smoking, carefully add them to the skillet. Season well with salt and pepper, stirring to coat with oil. Let the artichokes brown slightly, stirring occasionally, for 5 to 7 minutes, until they are tender when probed with a paring knife.
- Add the red pepper, garlic and parsley. Stir well and let sizzle for a minute or so. Transfer the artichokes to a platter, sprinkle with coarse salt and serve with lemon wedges, or sprinkle sparingly with red wine vinegar. Eat hot, or at room temperature.
More about "pan fried artichokes food"
PAN-FRIED ARTICHOKES WITH CRISPY SAGE AND GARLIC
From improvisedlife.com
PAN-FRIED ARTICHOKES & CILANTRO MAYO RECIPE | SIDECHEF
From sidechef.com
ITALIAN FRIED ARTICHOKES RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
FRIED ARTICHOKES: BEST TIPS TO MAKE THEM REALLY CRUNCHY
From lacucinaitaliana.com
Estimated Reading Time 2 mins
FRIED CAPER AND ARTICHOKE TOASTS RECIPE | BON APPéTIT
From bonappetit.com
FRIED ARTICHOKES WITH LEMON AIOLI | APPETIZERS - CHARLOTTE FASHION …
From charlottefashionplate.com
GRANDMOTHER'S SICILIAN-STYLE STUFFED ARTICHOKES (AND HOW TO TRIM …
From latimes.com
RECIPES FOR PAELLA — THE PERFECT SPRING DISH - LOS ANGELES TIMES
From latimes.com
ITALIAN FRIED ARTICHOKE HEARTS - SIP AND FEAST
From sipandfeast.com
ROMAN FRIED ARTICHOKES RECIPE - ANDREW ZIMMERN - FOOD & WINE
From foodandwine.com
PAN FRIED JERUSALEM ARTICHOKES RECIPE BY FARM.FARES | IFOOD.TV
From ifood.tv
PAN-FRIED JERUSALEM ARTICHOKES AND BACON | HEALTHY …
From weightwatchers.com
PAN FRIED LEMONY ARTICHOKES WITH ASPARAGUS PISTACHIO PESTO PASTA.
From halfbakedharvest.com
MOVING FORWARD: PAN FRIED BABY ARTICHOKES WITH MINT AND LEMON
From turntablekitchen.com
PAN-FRIED HAKE WITH STEWED ARTICHOKES AND CLAMS - BBC FOOD
From bbc.co.uk
PAN-FRIED CHICKEN BREAST WITH JERUSALEM ARTICHOKE RISOTTO ... - BBC …
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love