Wednesday, March 23, 2011

Fried Artichokes

6 medium-size artichokes
juice of 1 lemon
1 1/2 cups all purpose flour
kosher salt and freshly ground black pepper
vegetable oil, for frying

Preparing the artichokes:
Remove the outer leaves, and trim the artichoke down to the choke with a paring knife. Use a vegetable peeler to remove the woody outermost layer of the stem.

Remove the inedible hairy leaves with a spoon and slice into quarters. Place the artichokes in a bowl of water with some lemon juice to keep the artichoke from oxidizing or turning brown.

Add the flour to a casserole dish and whisk in some salt and pepper.

Heat the vegetable oil in a high-sided skillet or Dutch oven.

Once the oil is hot, slip the artichokes in the hot oil and fry for about 4 to 5 minutes, using tongs to flip them from time to time.

Transfer the artichokes and let drain on a paper towel-lined platter and sprinkle with salt while hot.

Serves 6


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