Simplest Fried Artichokes Recipe - Cooking Index
Simplest Fried Artichokes Recipe - Cooking Index
| 1 lb | 454g / 16oz | Baby artichokes |
| Olive oil - see * Note | ||
| 1/4 cup | 15g / 0.5oz | Flour |
| Sea salt - to taste |
* Note: Using a decent but not great olive oil adds a nice flavor note.
Slowly turn the artichoke against the sharp edge of the knife while making an abbreviated sawing motion with the knife. (It's easier to control if you use the base of the knife rather than the tip.)
You will begin to cut through the tough outer leaves; when you can discern the natural cone shape of the artichoke, adjust the knife to follow it.
Keep trimming until you've cut away enough that you can see only light green at the bases. Cut off the top half-inch or so of the tip and dip the artichoke into the lemon water.
With the paring knife, trim away the very tip of the stem, then peel the stem and base going from the tip to the base. There should be no dark green tough spots left, only pale green and ivory.
Quarter the artichoke. Set the artichoke on the cutting board upside down, resting on the cut surface. Cut it in half vertically, then in half again. Check the choke, there will be what looks like very fine hair. Cut just below that to the very base of the leaves and it will pop off, leaving a clean heart. Cut each quarter in half again lengthwise to make 1/2-inch slices. Keep them in a bowl of lemon water until ready to use.
Heat about 1 inch of oil in a large heavy pot over medium-high heat to about 360 degrees.
Meanwhile, drain the artichokes in a strainer and turn out into a tea towel. Pat them dry as thoroughly as you can. Return them to the strainer, and shake them, gradually pouring the flour over top. Keep shaking to remove the excess flour (it's best to do this over the trash can; all that flour is messy to clean out of the sink). The artichokes should be barely covered with a film of flour.
If you don't have a thermometer, determine if the oil is hot enough by adding a single artichoke piece to the pan; the oil should bubble merrily. Add the artichokes to the oil a small handful at a time. Don't overcrowd the pan or the oil will dip below a good frying temperature; it's much better to fry in small batches. (For a pound of artichokes, figure 3 or 4 batches.)
When the artichokes are golden, about 2 to 3 minutes, remove them with a slotted spoon or Chinese skimmer. Tap the spoon against the side of the pan to shake off excess oil, then drain on a paper towel.
While hot, sprinkle them with salt and serve immediately. To serve all at the same time, keep them warm on a paper towel-lined baking sheet in a 350 degree oven.
This recipe yields 8 servings.
Each serving: 58 calories; 20 mg. sodium; 0 cholesterol; 5 grams fat; 1 gram saturated fat; 4 grams carbohydrates; 1 gram protein; 1 gram fiber.
Source:
The Los Angeles Times, 03-12-2003
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