Fried whole artichokes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Young; baby artichokes, see * Note |
| Lemon wedges | ||
| ½ | cup | Water |
| ½ | cup | Flour |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Freshly-ground black pepper |
| ⅓ | cup | Olive oil |
| Chopped flat-leaf parsley | ||
Directions
* Note: Choose only the smallest, most tender, of the young and green fresh artichokes. Once they have developed their purple choke inside they are no longer desirable.
Wash the artichokes carefully. Trim the pointy ends of the leaves, cut off the top ¼-inch and tear off and discard and blemished outer leaves. Cut the artichokes in two and sprinkle with lemon juice to prevent blackening.
Mix the water, flour, salt and pepper together in a bowl until smooth. Heat the olive oil in a saute pan over medium heat for 1 minute. Dip the artichoke halves in the batter and fry, choke side down, for 2 to 3 minutes until crisp. Turn the artichokes over and fry the outside leaves in the same way. Serve hot with lemon wedges and freshly-chopped parsley. This recipe yields 6 to 8 hors d'oeuvres servings.
Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B04 broadcast 05-12-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
05-12-1997
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.