Sunday, April 10, 2011

Fried Artichoke Hearts

2 globe artichokes, preferable with some stalk.
1/2 lemon
2 T olive oil
1 egg, beaten
1 cup dry bread crumbs

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Ingredients for the cumin-lime dipping sauce:
1/2 cup creme fraiche
1 teaspoon cumin seeds, toasted and ground
finely grated zest and juice of a lime

Preparing the artichokes:
Snap all the leaves off the choke. Peel the stalk and with a paring knife neatly trim the bottom where you removed the leaves.

Cut the trimmed artichokes in half vertically and with a spoon remove the hairy choke.

Rub immediately with lemon juice. Steam the hearts until tender (time will vary depending on the size of the hearts, but about 15 minutes).

Dip each artichoke half into the egg and then into the bread crumbs. Fry in the olive oil over medium heat until golden. Set on paper towels to drain excess oil.

* * * * * *

Preparing the cumin-lime dipping sauce:
Mix all the ingredients together, adding salt to taste. Serve the artichoke hearts warm with the dipping sauce.

Serves 2


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