Artichoke Fritters With Remoulade Sauce Recipe
Summary
Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelMedium
Health IndexAverageServings10
Interest GroupExotic
Ingredients
| Mayonnaise | 1 Cup (16 tbs) | |
| Dijon Mustard | 1 Teaspoon | |
| Anchovy paste | 1/2 Teaspoon | |
| Capers | 1 Tablespoon, minced | |
| Cornichons | 1 Tablespoon, minced | |
| Parsley | 1 Tablespoon, minced | |
| Chives | 1 Tablespoon, minced | |
| Lemon juice | 2 Teaspoon | |
| FRITTERS | ||
| Lemon juice | 1/4 Cup (16 tbs) | |
| Artichokes | 5 Large | |
| All purpose flour | 1 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Ice water | 1 Cup (16 tbs) | |
| Vegetable oil | 1 Quart (For frying) | |
Directions
1. Make the remoulade sauce: In a bowl, combine the mayonnaise, mustard, anchovy paste, capers, corni-chons, parsley, chives and lemon juice with 1/2 cup of water. Whisk to blend well. Cover and refrigerate until serving time.
2. Make the fritters: Pour the lemon juice into a large nonreactive saucepan with about 2 quarts of water.
3. Trim each artichoke by snapping off the stem; bend back and pull off the tough outer dark green leaves. Using a serrated stainless steel knife, cut off the top two-thirds of the artichoke, leaving about 1 1/2 inches of the heart. Pare away the bases of the dark green outer leaves. As you trim each artichoke, drop immediately into the acidulated water to prevent discoloration.
4. When all the artichokes are in the saucepan, bring to a boil over high heat. Reduce the heat to moderate and boil until the artichoke hearts are tender, 20 to 25 minutes. Let the hearts cool in the cooking liquid to retain their color. (The artichokes can be cooked 1 day ahead and refrigerated in their cooking liquid overnight.)
5. When cool, remove the artichokes from the liquid and cut each heart into eighths. Remove the hairy choke and drain well.
6. In a medium bowl, combine the flour and baking powder with the ice water. Blend thoroughly.
7. In a deep-fryer or large deep saucepan, heat the oil to 400°. One by one, dip each piece of artichoke into the batter and add to the hot oil. Fry in batches without crowding until crisp and brown, about 3 minutes. Drain on paper towels. Serve the fritters hot with the remoulade sauce for dipping.
2. Make the fritters: Pour the lemon juice into a large nonreactive saucepan with about 2 quarts of water.
3. Trim each artichoke by snapping off the stem; bend back and pull off the tough outer dark green leaves. Using a serrated stainless steel knife, cut off the top two-thirds of the artichoke, leaving about 1 1/2 inches of the heart. Pare away the bases of the dark green outer leaves. As you trim each artichoke, drop immediately into the acidulated water to prevent discoloration.
4. When all the artichokes are in the saucepan, bring to a boil over high heat. Reduce the heat to moderate and boil until the artichoke hearts are tender, 20 to 25 minutes. Let the hearts cool in the cooking liquid to retain their color. (The artichokes can be cooked 1 day ahead and refrigerated in their cooking liquid overnight.)
5. When cool, remove the artichokes from the liquid and cut each heart into eighths. Remove the hairy choke and drain well.
6. In a medium bowl, combine the flour and baking powder with the ice water. Blend thoroughly.
7. In a deep-fryer or large deep saucepan, heat the oil to 400°. One by one, dip each piece of artichoke into the batter and add to the hot oil. Fry in batches without crowding until crisp and brown, about 3 minutes. Drain on paper towels. Serve the fritters hot with the remoulade sauce for dipping.
Chef
