Crispy Globe Artichokes Recipe
Crispy Globe Artichokes make for a great appetizer. The dish is really simple to prepare and becomes an instant hit among the guests.The ingredients are easily available in the grocery store and provide a great blend of flavors to this dish. Don't give this Crispy Globe Artichokes a miss and try it for sure.
Summary
Preparation Time1 Hr 25 MinCooking Time20 Min
Ready In1 Hr 45 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientArtichoke
Ingredients
young tender globe artichokes - 8
Juice of lemon - 1
Light olive oil
Salt
Directions
GETTING READY
1 Half fill a very large pot with salted water.
2 Add the lemon juice, and bring to a boil.
3 Trim off the artichoke stems about 2 in from their bases.
4 Using a sharp, curved vegetable knife, scrape off the outer layer from the stem.
5 Remove the lower, outer leaves which are too tough for this recipe.
6 Remove the feathery choke enclosed by the leaves.
7 Rinse thoroughly and drain well.
8 On a chopping board, place upside down.
9 Firmly hold the stems one at a time and rotate the artichokes while pressing down hard against the board; this will make them open out like flowers.
10 Blanch the artichokes for 5 minutes in the fast boiling acidulated water.
11 Dain well, and dry with a clean cloth.
12 Place them again upside down on the chopping board to dry off completely, for about an hour.
MAKING
13 Into a very wide, heavy bottomed saucepan, pour sufficient olive oil to a depth of about 2 inches.
14 When it is very hot, place the artichokes upside down in it and fry over moderately high heat until they are tender and the leaves are crisp and lightly browned.
15 Remove the artichokes from the saucepan.
16 Drain briefly on paper towels.
SERVING
17 Serve at once.
TIP
If you grow your own artichokes, the small side buds can be used for this recipe, although they will not look as spectacular as the large yet tender ones grown in Mediterranean climates.
Large Breton type artichokes are too tough.
1 Half fill a very large pot with salted water.
2 Add the lemon juice, and bring to a boil.
3 Trim off the artichoke stems about 2 in from their bases.
4 Using a sharp, curved vegetable knife, scrape off the outer layer from the stem.
5 Remove the lower, outer leaves which are too tough for this recipe.
6 Remove the feathery choke enclosed by the leaves.
7 Rinse thoroughly and drain well.
8 On a chopping board, place upside down.
9 Firmly hold the stems one at a time and rotate the artichokes while pressing down hard against the board; this will make them open out like flowers.
10 Blanch the artichokes for 5 minutes in the fast boiling acidulated water.
11 Dain well, and dry with a clean cloth.
12 Place them again upside down on the chopping board to dry off completely, for about an hour.
MAKING
13 Into a very wide, heavy bottomed saucepan, pour sufficient olive oil to a depth of about 2 inches.
14 When it is very hot, place the artichokes upside down in it and fry over moderately high heat until they are tender and the leaves are crisp and lightly browned.
15 Remove the artichokes from the saucepan.
16 Drain briefly on paper towels.
SERVING
17 Serve at once.
TIP
If you grow your own artichokes, the small side buds can be used for this recipe, although they will not look as spectacular as the large yet tender ones grown in Mediterranean climates.
Large Breton type artichokes are too tough.
