Sunday, April 22, 2012

Fried Artichokes with Yogurt-Mayonnaise Dip

Ingredients for the artichokes: 10 baby artichokes extra virgin olive oil 6 cloves fresh garlic, peeled 1 bunch fresh thyme 1 teaspoon salt 1/2 teaspoon pepper * * * * * Ingredients for the dip: 32 to 35 ounces Greek yogurt 4 teaspoons finely chopped fresh thyme 4 teaspoons finely chopped fresh sage 4 teaspoons finely chopped fresh rosemary 4 teaspoons garlic powder 6 T mayonnaise 1 teaspoon salt 1/2 teaspoon ground black pepper Preparing the dip: Drain the yogurt in cheesecloth or paper towel for a short while so it thickens even more. Place the yogurt in a bowl, add the remaining ingredients and mix together. * * * * * Preparing the artichokes: Remove and discard the artichoke stems. Peel off lower leaves (approximately 18.) Slice off the top half so that only the light green remains (artichokes should be approximately 1 1/4 inches), then cut the artichoke in half lengthwise. Place the artichokes in a medium pot, flat side down, and add olive oil to just cover. Add the garlic, thyme, salt and pepper. Bring the olive oil to a boil, cover the pot and reduce the heat to a low flame and simmer for 15 minutes. Insert a knife into the lower half and if easily penetrated, it's done. Remove the thyme and garlic from the pot, raise the heat and fry uncovered for approximately 2 minutes, turning over the artichokes midway. They are done when brown and crispy. Remove the artichokes from the pot and place them on paper towels flat side down. Sprinkle with salt and serve with a mayonnaise-yogurt dip.


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