Best 5 Fried Baby Artichokes Ina Garten Recipes
Embark on a culinary adventure with baby artichokes, a delightful delicacy often overlooked. These bite-sized gems, with their tender hearts and delicate flavor, shine in the dish of Fried Baby Artichokes, made famous by the culinary icon Ina Garten. Savor the crispy exteriors and soft, flavorful interiors, perfectly complemented by a tantalizing garlic-lemon-herb sauce. Join us as we explore this recipe and more, unveiling the secrets to creating this delectable treat.
Dive into the secrets of preparing baby artichokes, learning how to select the best ones and trim them effortlessly. Discover the art of frying them to achieve that perfect golden-brown crispiness. The accompanying garlic-lemon-herb sauce elevates the dish, adding a burst of brightness and savory notes to each bite.
In addition to the classic Fried Baby Artichokes, we present a collection of equally enticing recipes using this versatile ingredient. Indulge in the simplicity of Steamed Baby Artichokes, where the artichokes' natural flavors take center stage. Experience the delightful crunch of Roasted Baby Artichokes, tossed in a flavorful marinade. For a more substantial meal, try the savory Baby Artichokes with Lemon and Garlic Sauce, featuring tender artichokes bathed in a luscious sauce.
Whether you're a seasoned cook or just starting your culinary journey, this article offers a range of recipes that cater to your skill level and preferences. Embrace the versatility of baby artichokes and unlock a world of flavor possibilities.
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.
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.
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.
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
Tips:
- Choose the right artichokes: Look for baby artichokes that are small, firm, and have tightly closed leaves.
- Prepare the artichokes properly: Trim the stem and remove the tough outer leaves. Cut the artichokes in half lengthwise and scoop out the fuzzy choke.
- Use a flavorful marinade: The marinade helps to infuse the artichokes with flavor. Use a combination of olive oil, lemon juice, garlic, and herbs.
- Cook the artichokes until they are tender: The artichokes should be cooked until they are tender, but not mushy. This usually takes about 10 minutes.
- Serve the artichokes with a dipping sauce: A simple dipping sauce made with mayonnaise, lemon juice, and garlic is a great way to enjoy fried baby artichokes.
Conclusion:
Fried baby artichokes are a delicious and easy-to-make appetizer or side dish. They are perfect for parties or potlucks. With their crispy outer coating and tender, flavorful interior, fried baby artichokes are sure to be a hit with everyone who tries them.
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