PAN-FRIED BABY ARTICHOKES WITH GREMOLATA
Here is an appetizer course to beat the band. Baby artichokes dipped in seasoned flour, fried and served with a gremolata of parsley, garlic, lemon zest, orange zest and capers. Snap off a few of the tough, dark exterior leaves of the little artichokes until the pale green centers are visible. Then cut a half-inch or so off the tops of each artichoke and trim the stem end with a paring knife. Cut them lengthwise into halves or quarters and put them in a bowl of water with a good squeeze of lemon juice to prevent them from turning brown. This can be done an hour or two before cooking. Use olive oil to fry them if you're feeling extravagant, or a frugal combination of olive and vegetable oils.
Provided by David Tanis
Categories quick, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Remove dark tough exterior leaves from artichokes. Trim stem end and cut off top of each artichoke, then cut in half lengthwise. Put artichoke halves in a bowl and cover with buttermilk. Leave to soak for 5 to 10 minutes.
- Mix together flour, cayenne, 1 teaspoon salt and 1/2 teaspoon pepper. Drain artichokes, dip in seasoned flour to coat and put on a plate in one layer.
- Pour 1/2 inch oil in a wide skillet and place over medium-high heat. When oil is wavy, carefully slip in artichokes one at a time, taking care not to crowd the pan. (Fry in batches if necessary.) Let fry gently until one side is well browned, about 2 minutes, then turn over and brown other side. Drain on paper towels. Sprinkle with salt.
- Make the gremolata: Combine parsley, garlic, lemon zest, orange zest and capers. Put fried artichokes on a platter and sprinkle generously with the mixture. Serve immediately, with lemon wedges.
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karachi walay 1
[email protected]Meh.
Md.mansur Alam coxs4220
[email protected]I love the combination of flavors in this dish. The artichokes, lemon, and garlic are all perfect together.
younes younes
[email protected]These artichokes are so easy to make and they're always a crowd-pleaser.
Mujahid Solangi
[email protected]I'll definitely be making these again. They were a big hit with my family and friends.
benjamin maxwell
[email protected]Delicious!
Peggy Brooks
[email protected]I'm not sure what I did wrong, but my artichokes didn't turn out crispy at all.
ping pong noodle san
[email protected]These artichokes were a bit too tough. I think I'll cook them for a shorter amount of time next time.
Micky Micky
[email protected]I love the way the gremolata brightens up the flavor of the artichokes.
Amelia Paulino
[email protected]These artichokes are the perfect side dish for any meal.
RFB Roodeplaat
[email protected]I've never had artichokes before, but I'm glad I tried this recipe. They were so good!
Rashad Mahmood
[email protected]The artichokes were a bit too salty for my taste.
Cabdi Casiis
[email protected]I was looking for a healthy and tasty appetizer and these artichokes fit the bill perfectly! They were a hit at my party.
Mahafug Hassan
[email protected]I love the simplicity of this dish. It's so easy to make and it's always delicious.
Tamaam Suud
[email protected]I've made this recipe several times and it's always a hit! The artichokes are always crispy and flavorful, and the gremolata is the perfect finishing touch.
Ali Gunjial
[email protected]These artichokes were a bit too bland for me. I think I'll add some garlic and lemon next time.
Promoter Couliomusa
[email protected]I'm not a huge fan of artichokes, but I thought I'd give this recipe a try. I was pleasantly surprised! The artichokes were delicious and the gremolata added a nice touch.
Romio Raj
[email protected]I followed the recipe exactly and the artichokes turned out perfectly! My family loved them.
Agbu Emmanuel
[email protected]The artichokes were a bit too oily for my taste, but the flavor was still good.
Tryston
[email protected]These pan-fried baby artichokes were a delightful treat! The crispy texture and tangy gremolata topping made for a truly enjoyable dish. I will definitely be making these again.