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.
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Julia Katelyn
j98@aol.comThis recipe is a keeper! The artichokes were cooked to perfection and the gremolata was amazing.
Emmanuel Usulor
usulor.e@aol.comI've made this recipe several times and it's always a hit! The artichokes are always crispy and flavorful, and the gremolata is the perfect finishing touch.
dylan cool
c@gmail.comThe artichokes were a bit tough, but the gremolata was tasty. I'll try cooking them for a bit longer next time.
Brandon Rodriguez
rodriguez_b@aol.comOne word: delicious!
arianna!!
arianna!!@gmail.comThis was my first time cooking baby artichokes and they turned out amazing! The gremolata really made the dish.
soomali ha nolooto chanel official
soomali_h79@gmail.comI followed the recipe exactly and the artichokes turned out soggy. I think I'll try roasting them next time.
MD Sojib Rana
m55@gmail.comGreat recipe! The artichokes were perfectly cooked and the gremolata was a delicious addition.
benson esinyen
bensonesinyen0@hotmail.co.ukI substituted lemon juice for the white wine and it turned out great! The artichokes were tender and flavorful.
tur bold
turbold9@hotmail.comThe artichokes were a bit too oily for my taste, but the gremolata was delicious. Overall, it was a good recipe.
M Naeem
m.naeem@aol.comThis recipe was easy to follow and resulted in a delicious dish. The artichokes were cooked perfectly and the gremolata was a great accompaniment.
MR. DIYAR
m-diyar72@gmail.comLoved the crispy texture of the artichokes. The gremolata was a great addition, adding a nice brightness to the dish.
Shillah Atuuha
shillah10@gmail.comThese baby artichokes were an absolute delight! The gremolata added a burst of flavor that perfectly complemented the tender artichokes. I'll definitely be making this dish again soon.