Instructions
- Squeeze the lemon into a bowl of water and throw the squeezed lemon in as well. Set aside.
- Lift the artichokes from the boiling water with a slotted spoon and transfer to a bowl of ice water.
- 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.
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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.