CRISPY ARTICHOKE FLOWERS WITH SALSA VERDE
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
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.
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
Kevin Bohn
[email protected]This recipe is a keeper! The artichoke flowers were crispy and the salsa verde was the perfect dipping sauce.
Anita Kumari
[email protected]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
[email protected]This recipe is a must-try for artichoke lovers! The flowers are crispy and the salsa verde is flavorful.
Imran Kakar
[email protected]Worst recipe ever!
Frank Wilson
[email protected]I wouldn't recommend this recipe. The artichoke flowers were soggy and the salsa verde was bland.
Ilsa Noor
[email protected]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
[email protected]I thought the artichoke flowers were a bit bland, but the salsa verde helped to add some flavor.
Brew Tapia
[email protected]The recipe was easy to follow, but the artichoke flowers didn't turn out as crispy as I would have liked.
Umais Butt
[email protected]These artichoke flowers were a bit too crispy for my taste, but the salsa verde was delicious.
S J
[email protected]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
[email protected]This recipe was easy to follow and the results were amazing! The artichoke flowers were crispy and the salsa verde was flavorful.
Minecraft Fun
[email protected]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
[email protected]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.