| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Servings | 4 people |
Ingredients
- 1/2 lemon
- 8 large baby artichokes
- oil for frying
- salt for sprinkling
- lemon for drizzling
Ingredients
| |
Instructions
- Squeeze the lemon into a bowl of water and throw the squeezed lemon in as well. Set aside.
- To trim the artichokes: Remove the tough, dark green outer leaves of the artichokes until you begin to see more tender, yellowish leaves. Cut the point off the artichoke. Trim the stem, removing the outer dark green layer and leaving as much heart as you can.
- As you trim the artichokes place them in lemon water, to avoid discoloration.
- Bring a saucepan of water to the boil. Add salt. Boil the trimmed baby artichokes for about a minute or until the leaves are pliable. If they are very large also check to see that the heart is nearly tender by piercing it with a paring knife.
- Lift the artichokes from the boiling water with a slotted spoon and transfer to a bowl of ice water.
- Gently open the leaves of each blanched baby artichoke and tap them leaf side down on the counter top so that they open like a flower.
- I store them upside down on paper towels until I'm ready to fry them for serving. I've kept them as long as 2 days. Don't be disturbed if they discolor. It won't affect the flavor and once fried you won't see it.
- Heat olive oil in sauce pan to depth of 1 1/2-2 inches. I use my wok. Turn heat to medium high. Add the artichokes to the hot oil one at a time with the stem up. Use a pair of tongs keep to keep them submerged until the heat of the oil fixes the leaves into the open floral shape. Turn them over and cook until they are tender at the heart when pierced with a paring knife.
- As they finish cooking remove from the oil and drain on paper towels. Sprinkle with salt to taste and serve on a platter with wedges of lemon.
Powered by WP Ultimate Recipe
Was at yr Seder popup at skirbAll lASt yr. MAde fish for our Seder but could not find whitefish anywhere – SM seafood,whole foods, Bristol. What fish do u recommend?
Since whitefish comes from the Great Lakes which for a couple of years have been frozen over due to extreme weather it is indeed a challenge to find, but I would still ask SM Seafood about the prospects for this year. Farmed small seabass fillets would work. I’ve also used halibut, but the texture and thickness make the eating experience fundamentally different. Ask your fishmonger for a mild flavored white fleshed fish.