ARTICHOKE FRITTERS WITH BEARNAISE SAUCE
Provided by Bryan Miller
Categories appetizer
Time 25m
Yield 4 appetizer servings
Number Of Ingredients 16
Steps:
- Dredge the artichoke hearts lightly in flour, and set aside.
- In a bowl, mix the egg, milk and salt. In a separate bowl, combine 1/3 cup flour and baking powder. Gradually add this mixture to the egg mixture. It should have the consistency of light pancake batter.
- In a small saucepan, combine the water, vinegar, tarragon, shallots and white wine. Bring to a boil, and reduce until only about 2 tablespoons liquid remain in the pan. Remove from heat and let cool.
- In the top bowl of a double boiler over medium-low heat, whisk together the egg yolks and the reduced tarragon liquid. Remove from heat, and whip the butter very gradually into the mixture. When all the butter has been absorbed, season with salt, pepper and lemon juice. Keep warm until served.
- In a deep saucepan or wok, heat vegetable shortening to 375 degrees. There should be enough oil to cover the artichokes. Using up to six artichoke halves at a time, dip each in the batter, drain the excess and drop in the oil, frying until golden brown. Remove and drain well on paper towels, and keep warm. Repeat with remaining artichokes.
- Serve with bearnaise sauce.
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Jamea Jack
[email protected]I can't wait to try this recipe. It looks delicious!
ibrar umar
[email protected]These fritters are a bit labor-intensive, but they're worth the effort. They're so delicious!
Moi Henry
[email protected]I've never made artichoke fritters before, but this recipe made it easy. They turned out great!
Rayne Hall
[email protected]These fritters are perfect for a party appetizer. They're easy to make ahead of time and they're always a hit.
Deep Stha
[email protected]The béarnaise sauce was the star of the show. It was creamy and flavorful, and it really complemented the fritters.
korno Tecno spark
[email protected]I'm not a huge fan of artichokes, but these fritters were surprisingly good.
Vuyani Matiso
[email protected]These fritters were a bit too oily for my liking.
Jimmy Rrap
[email protected]Easy to make and delicious! I'll definitely be making these again.
Pumalikancha Kaji
[email protected]I followed the recipe exactly and the fritters turned out perfectly. They were crispy on the outside and tender on the inside.
Chidiebube Ifezue
[email protected]The fritters were a bit bland for my taste, but the béarnaise sauce really brought them to life.
Festus femi
[email protected]I've made these fritters a few times now, and they're always a crowd-pleaser. They're easy to make and the results are always delicious
Aivis Dornis
[email protected]These artichoke fritters were a hit at my last dinner party! The combination of crispy exterior and creamy artichoke filling was a winner.