CRISPY ARTICHOKE FLOWERS WITH SALSA VERDE

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Crispy Artichoke Flowers with Salsa Verde image

Categories     Appetizer     Side     Fry     Jerusalem Artichoke     Spring     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 10

2 lemons, halved
6 (4-oz) small (not baby) artichokes
4 cups olive oil
For salsa verde
1 tablespoon fresh lemon juice
1/8 teaspoon anchovy paste
3 tablespoons extra-virgin olive oil
1 tablespoon chopped shallot
1 tablespoon capers, drained and chopped
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Trim and fry artichokes:
  • Fill a large bowl with 6 cups cold water and squeeze juice from 1 lemon into bowl.
  • Cut stems of artichokes flush with base. Bend back outer leaves of 1 artichoke until they snap off close to base, then discard several more layers of leaves in same manner until exposed leaves are pale green at top and yellow at base. Cut off pale-green top of artichoke. Carefully spread leaves and scrape out purple leaves and hairy choke with a melon baller or spoon. Trim fibrous parts from base and rub artichoke all over with a lemon half. Place in bowl of lemon water, then repeat trimming process with remaining artichokes.
  • Drain artichokes well, stem ends up. Heat oil in a deep 2-quart saucepan over moderate heat until a deep-fat thermometer registers about 200°F, then submerge artichokes with tongs, stem ends down, in oil. Simmer until artichokes are tender, about 10 minutes. Transfer to paper towels to drain.
  • Reheat oil over moderate heat until deep-fat thermometer registers 365°F. Spear 1 artichoke, through center of stem end, with a long kitchen fork and immerse (still on fork) into oil. Fry until leaves are open, browned, and crisp, 30 to 40 seconds. Drain well, stem end up, on paper towels and repeat frying process with remaining artichokes. Make sure oil returns to 365°F for each artichoke.
  • Make salsa verde:
  • Whisk together lemon juice, anchovy paste, and oil until blended. Stir in shallot, capers, and parsley and season with salt and pepper.
  • Serve artichokes hot, warm, or at room temperature with sauce.

Kevin Bohn
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This recipe is a keeper! The artichoke flowers were crispy and the salsa verde was the perfect dipping sauce.


Anita Kumari
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I've made this recipe several times and it's always a hit! The artichoke flowers are always crispy and the salsa verde is delicious.


xskullcrusherx11
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This recipe is a must-try for artichoke lovers! The flowers are crispy and the salsa verde is flavorful.


Imran Kakar
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Worst recipe ever!


Frank Wilson
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I wouldn't recommend this recipe. The artichoke flowers were soggy and the salsa verde was bland.


Ilsa Noor
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Overall, I thought this recipe was just okay. The artichoke flowers were crispy, but the salsa verde was too tangy for my taste.


elizabeth snipes
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I thought the artichoke flowers were a bit bland, but the salsa verde helped to add some flavor.


Brew Tapia
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The recipe was easy to follow, but the artichoke flowers didn't turn out as crispy as I would have liked.


Umais Butt
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These artichoke flowers were a bit too crispy for my taste, but the salsa verde was delicious.


S J
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I'm not usually a fan of artichokes, but these flowers were a game-changer! They were so crispy and the salsa verde was the perfect dipping sauce.


Tshepo Mashaba
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This recipe was easy to follow and the results were amazing! The artichoke flowers were crispy and the salsa verde was flavorful.


Minecraft Fun
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I had never tried artichoke flowers before, but I'm so glad I did! They were crispy and delicious, and the salsa verde added a nice tang.


Manisha Chauhan
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These crispy artichoke flowers were a hit at my dinner party! The salsa verde was the perfect complement, and the flowers were cooked to perfection.