Fried artichokes marinated in garlic vinaigrette
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | mediums | Artichokes |
| 1 | Lemon , juice of | |
| 4 | fluid ounce | Dry white wine |
| 4 | tablespoons | Olive oil |
| 2 | ounces | Flour |
| 2 | Garlic cloves, crushed in a mortar (up to 4) | |
| Salt, freshly ground black pepper | ||
| ⅛ | teaspoon | Cayenne pepper |
| 2 | tablespoons | Finely chopped fresh parsley (up to 3) |
Directions
One of our artichoke favorites, again from A Mediterranean Harvest. This is a Spanish recipe.
Remove all but the most tender inner leaves of the artichokes, quarter and remove the chokes. Place in a bowl with the lemon juice and water to cover until ready to cook. [Just rub with cut lemon if you use them straight away.]
Drain the artichokes, place in an enamel or stainless steel saucepan with 250 ml/8 fl oz water and 120 ml/4 fl oz wine. Bring to the boil, lower the heat and simmer, covered, until tender, about 20 min. Drain, pat dry with paper towels and set aside.
Heat the oil in a frying pan, dredge the artichokes very lightly with flour, place in the pan and fry until browned on all sides. Remove from the heat and place in a serving bowl. Pour any remaining cooking oil over the artichokes.
Combine the remaining ingredients except for the parsley, mix well, then spread over the artichokes. Add the parsley, blend thoroughly and chill for a couple of hours before serving.
If you're not too fed up with pasta, I've also got a nice recipe with fusilli and artichokes! Posted to TNT - Prodigy's Recipe Exchange Newsletter by david young <griffi@...> on Mar 14, 97