DEEP-FRIED BABY ARTICHOKES STUFFED WITH PEPPER JACK CHEESE
Categories Cheese Fry Cocktail Party Vegetarian Artichoke Winter Gourmet
Yield Makes 24 hors d'oeuvres
Number Of Ingredients 16
Steps:
- Trim and cook artichokes:
- Squeeze juice from 1 lemon half into a large bowl of water, then drop same half into water.
- Cut off artichoke stems and discard. Cut off top 1/2 inch of 1 artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips. Cut off green tips.
- Trim dark green fibrous parts from base and sides of artichoke with a sharp paring knife, then rub cut surfaces with other lemon half. Drop artichoke into acidulated water.
- Trim remaining artichokes in same manner.
- Put 2 quarts water in a 4-quart pot and whisk in flour. Whisk in oil, salt, and remaining tablespoon lemon juice and bring to a simmer.
- Add trimmed artichokes and simmer, partially covered, until just tender when pierced with a knife, 8 to 12 minutes. Drain in a colander, then invert onto paper towels to drain thoroughly. Pat dry.
- When artichokes are cool enough to handle, pull out all pointed inner leaves and scoop out fuzzy choke with melon-ball cutter.
- Stuff and fry artichokes:
- Heat 2 inches oil in a 4-quart heavy pot over moderate heat until thermometer registers 350°F.
- While oil is heating, stuff each artichoke with 2 packed teaspoons cheese, pressing leaves around cheese.
- Put eggs and bread crumbs in separate shallow bowls and divide salt and pepper between them, stirring them in. Dip each artichoke in egg, turning to coat and letting excess drip off, then in crumbs, turning to coat. Transfer to a tray.
- Fry artichokes in 2 batches (returning oil to 350°F between batches) until golden brown, about 2 minutes. Transfer artichokes as fried to paper towels to drain, then cut in half.
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Daüd Nawaz
[email protected]I'm not a big fan of artichokes, but I loved these.
Aalok kumar Jha
[email protected]These are a great appetizer or side dish.
Diana Azizzhanova
[email protected]I love the crispy texture of the artichokes and the gooey pepper jack cheese.
John Fitzpatrick
[email protected]These are so easy to make and they're always a crowd-pleaser.
Active Plus
[email protected]I've made these several times and they're always a hit. They're the perfect appetizer for a party.
Khan Kk
[email protected]These are a bit messy to eat, but they're so worth it.
Owen Gumbo
[email protected]I'm not a big fan of artichokes, but I loved these. The pepper jack cheese really makes them.
Sohug Sohug
[email protected]These are always a hit at parties. I usually double the recipe so I have enough for everyone.
Shondrekia Williams
[email protected]I love the crispy texture of the artichokes and the gooey pepper jack cheese.
CHISTY bratharan
[email protected]These are a great appetizer or side dish. They're easy to make and always a crowd-pleaser.
Sajidv Mahmood
[email protected]I love artichokes and these were a great way to enjoy them. The frying process gave them a nice texture and the pepper jack cheese was a delicious addition.
Ubaid Sultan
[email protected]These were easy to make and turned out great. I used a little less oil than the recipe called for and they were still crispy. The pepper jack cheese was the perfect filling.
Palesa Lesah
[email protected]I'm not a big fan of artichokes, but I thought I'd give this recipe a try. I was pleasantly surprised! The artichokes were crispy and the pepper jack cheese was a great addition. I will definitely be making these again.
Ayden Fish
[email protected]These were delicious! I used a mix of pepper jack and mozzarella cheese and it was the perfect combination. The artichokes were cooked perfectly and the cheese was melted and gooey.
Moses Ug
[email protected]I was looking for a new way to make artichokes and this recipe didn't disappoint. The artichokes were crispy and the pepper jack cheese was a great addition. I will definitely be making these again.
Maria Qadeer
[email protected]These were a bit more work than I expected, but they were worth it. The artichokes were tender and the pepper jack cheese was melted and gooey. I served them with a side of marinara sauce and they were a hit.
Haji Gulaslam
[email protected]I love artichokes and these were a great way to enjoy them. The frying process gave them a nice texture and the pepper jack cheese was a delicious addition.
Devashti Ramdin
[email protected]These were so easy to make and turned out perfect. I used a little less oil than the recipe called for and they were still crispy. The pepper jack cheese was the perfect filling.
Matsiliso Moyo
[email protected]I've never had baby artichokes before, but these were delicious! The frying process made them crispy on the outside and tender on the inside. The pepper jack cheese filling was also very flavorful.
Musuya Jacinta
[email protected]These baby artichokes were a hit at my party! The pepper jack cheese was a great touch and added a nice kick. I will definitely be making these again.