EASY MARINATED ARTICHOKES
Store-bought marinated artichokes are too expensive and are consumed faster than the time it takes to open the jar. I created this recipe with simple ingredients that are already found in the kitchen. It's delicious by itself, but feel free to experiment and even make your own artichoke salad. It's not like the real deal...it's better! Enjoy immediately or chill the marinated artichokes for at least an hour before serving.
Provided by KnifeForkandaSpoon
Categories Appetizers and Snacks
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- Combine lemon juice, extra-virgin olive oil, salt, black pepper, Italian seasoning, and garlic in a sealable plastic container.
- Seal the container and shake to emulsify the mixture.
- Remove the lid and add artichoke hearts. Reseal the lid and continue shaking the container until the artichoke hearts are completely coated.
Nutrition Facts : Calories 195.2 calories, Carbohydrate 15 g, Fat 13.6 g, Fiber 4.9 g, Protein 4.7 g, SaturatedFat 1.9 g, Sodium 1892.4 mg, Sugar 0.1 g
FRIED ARTICHOKES
D: These crisp delights are an appetizer staple all over Italy, usually served in a cone of paper, to go with a great roasted meat dish. This recipe calls for a quick dredging in flour before frying, but if you want an extra layer of mouthwatering crunch, try the beer batter mixture we use in our Fish Taco recipe.
Provided by Food Network
Time 36m
Yield s: 6 servings
Number Of Ingredients 30
Steps:
- Using a paring knife, remove the outer leaves, and trim the artichoke down to the choke. Use a vegetable peeler to remove the woody outermost layer of the stem.
- Use a spoon to remove the inedible hairy leaves and slice into quarters. Place the artichokes in a bowl of water with some lemon juice to keep the artichoke from oxidizing or turning brown.
- Add the flour to a casserole dish and whisk in some salt and pepper.
- Heat the vegetable oil in a high-sided skillet or Dutch oven.
- Dredge the artichokes in the flour, shaking off the excess. Once the oil is hot, slip the artichokes in the hot oil and fry for about 4 to 5 minutes, using tongs to flip them from time to time.
- Transfer the artichokes and let drain on a paper towel-lined platter and sprinkle with salt.
- Serve with Fish Tacos.
- For the pico de gallo: Mix together the tomatoes, capers, olive oil, lemon juice, cilantro and onions in a large bowl. Season with salt and pepper.
- For the radishes: Slice the radishes in half lengthwise, then into thin half-moons (and a few into quarter moons, if you want, for varied texture). Toss the radishes together with the anchovies, parsley and olive oil in a large bowl. Season with salt and pepper.
- For the fish tacos: Preheat the oven to 350 degrees F. Whisk together the flour, semolina flour, baking powder, sea salt and some pepper in a large bowl. Slowly whisk in the beer and set aside.
- Add enough canola oil to a large cast-iron or other low-sided skillet to come halfway up the sides. Heat the oil to 350 degrees F. (Use a deep fry thermometer to be sure - or do it the grandma way and add a piece of bread to see if it fries and browns - if it does, it's ready).
- Slice the tilapia into 1/2-inch strips or "finger"-size pieces.
- When the oil is hot, dip each piece of tilapia into the batter using tongs, allowing excess to drip off. Carefully add to the hot oil one piece at a time. Fry in batches until golden brown and the fish is cooked through, 3 to 5 minutes. Remove from the oil with a slotted spider or skimmer and drain on a paper-towel-lined baking sheet.
- Meanwhile, warm the tortillas by wrapping them in foil and placing them in the oven for 10 minutes. To serve, place one piece of fish on a warmed tortilla. Top with shredded lettuce and an avocado slice. Serve with a lemon wedge, pico de gallo and radishes with anchovies.
MARINATED ARTICHOKES
As a judge on Chopped, Amanda Freitag has seen her fair share of scary ingredients: cactus pears, ginkgo nuts, sea urchin. But one of the most intimidating ingredients she has encountered is far less exotic: the artichoke. Amanda's advice is to start small and tackle baby artichokes first, then move on to the big ones - the prep is essentially the same. In this recipe, from her cookbook The Chef Next Door, Amanda shows us the easiest way to get to the good stuff and a super-simple way to preserve it.
Provided by Amanda Freitag
Time 2h
Yield 3 quarts
Number Of Ingredients 8
Steps:
- Fill a large pot with cold water and squeeze 3 of the lemons into it (this is known as acidulated water). Keep it off the heat for now. The cut artichoke hearts have to head straight into the lemon water to keep them from browning.
- Trim the artichokes: Lay an artichoke on its side and trim the brown woody tip of the stem. Using a very sharp or serrated knife, cut the top one-third of the thorny artichoke leaves off, leaving a flattened top. Use your hands to tear off the toughest outermost leaves from around the bottom of the artichoke, leaving most of the leaves untouched. Lay the artichoke on the board again and this time cut it in half lengthwise, from stem to top. Using a paring knife or a peeler, carefully peel off the outermost layer of the stem. Use a spoon to scrape away the inedible furry choke in the center of the artichoke. Voila-you have an artichoke heart! Quick, put it in the acidulated water. Repeat to trim the rest of the artichokes.
- Poach the artichokes: Add more water to the pot if needed to cover the artichokes. Season the water with 3 tablespoons salt. Place the pot over medium-low heat and bring the water to a simmer. Poach the artichokes for about 15 minutes, or until they're easily pierced with the tip of a knife. Drain the artichokes. Transfer them to a large bowl and set aside.
- Marinate the artichokes: In a large saucepan, heat 2 tablespoons olive oil over medium-low heat. Add the garlic halves cut-side down and sear them until lightly golden, 3 to 4 minutes. Add the thyme and tarragon. Squeeze the remaining 3 lemons into the pan and throw in the squeezed lemon halves as well. Add the wine and simmer on high heat until it has reduced by half, about 5 minutes. Add the remaining 4 cups olive oil and the remaining 1/2 teaspoon salt. Bring the marinade to a boil, then turn off the heat.
- Carefully pour the hot marinade over the artichokes and stir to combine. Transfer the artichokes and marinade to mason jars with lids or airtight containers and refrigerate. Marinate for at least 1 hour, but ideally overnight, before serving. Store them in the refrigerator for up to 10 days.
FRIED ARTICHOKES
These deserve to be served as a separate course, eaten with your fingers. The basic method is the same for French fries - the first frying cooks and the second, hotter frying crisps. Roman cimaroli or mammole artichokes do not have the sharp thorns of our American globe variety and are picked before their chokes have fully developed, so I have made some adjustments to the original recipe to remove the choke here. Don't let it intimidate you; the first frying and a grapefruit spoon or melon baller makes it relatively easy to manage.
Provided by Joan Nathan
Categories appetizer, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 5
Steps:
- Mix salt and pepper in a small bowl. Fill a large bowl with water and add juice and rinds of lemons. Set both bowls aside.
- Using a sharp paring or bird's beak knife, shave off the tough outer leaves of artichokes until you reach the tender pale green or yellow leaves and create a bulbous shape. Cut off at least an inch of the thorny top. Trim the stem near the heart, peeling off the outer green fiber and leaving about 2 inches of stem if possible. Immediately put the artichokes in the lemon water to prevent browning.
- Fill an electric fryer or deep cast-iron enameled pot with enough oil to almost cover artichokes. Heat to 325 degrees. While oil is heating, dry artichokes well with paper towels. Tap the flat top of the cut artichoke against the table to loosen the leaves. Sprinkle with salt and pepper, rubbing in the seasoning.
- Fry artichokes in batches. Cook, turning occasionally with tongs, for about 15 minutes, or until a fork easily pierces the stem at its thickest point. The outside should be bronzed.
- Remove artichokes from oil and drain well, stem side up, on a paper-towel-lined baking sheet. Gently open leaves to remove choke (using a grapefruit spoon or melon baller) and encourage the leaves to spread. You can now freeze them or leave them out, stem side up, for a few hours until ready to finish.
- When ready to serve, reheat the oil to 350. Working in batches again, return artichokes, stem side up, to hot oil just to crisp. Drain well and serve immediately with a sprinkle of salt. Eat with your fingers.
AIR FRYER CRISPY ARTICHOKES
The key to these crispy artichokes is to make sure they are split in half and fully patted dry. This prevents the inside of the artichokes from getting mushy and steamy. They are dipped in a lemony, garlic aioli that complements the lemon zest and oregano flavor in the crisp exterior of the artichokes.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield about 24 artichokes
Number Of Ingredients 13
Steps:
- Make the artichokes: Preheat an air fryer to 360˚ F. Pat the artichoke hearts dry. Halve lengthwise. Put the flour in a shallow bowl; lightly beat the eggs in a second bowl. Whisk the panko, lemon zest, oregano and kosher salt in a third bowl. Coat the artichokes in the flour, then the egg, then the panko mixture.
- Lightly coat the artichokes with cooking spray and arrange sprayed-side down in the air fryer basket in an even layer. Cook 7 minutes. Spray the tops with more olive oil, flip and cook until golden brown, 7 more minutes.
- Make the dipping sauce: Whisk the mayonnaise, garlic, lemon juice, olive oil and salt in a small bowl. Serve with the artichokes.
FRIED MARINATED ARTICHOKES
Steps:
- Heat 1/2 inch vegetable oil in a deep skillet over medium heat.
- Whisk together the flour and salt in a large bowl. Slowly pour in the beer, whisking to make a smooth batter. Whisk in the lemon zest.
- Dredge the artichokes in the batter, and let the excess drip back into the bowl. When the oil is ready, fry the artichokes, in batches, until batter is crisp and golden, about 5 minutes per batch. Drain on paper towels, and season with salt. Serve hot, with rémoulade for dipping.
More about "fried marinated artichokes recipes"
10 THINGS TO DO WITH JARRED, MARINATED ARTICHOKES
From bonappetit.com
Estimated Reading Time 3 mins
EASY MARINATED ARTICHOKE HEARTS | FOODTASIA
From foodtasia.com
DEEP FRIED ARTICHOKE HEARTS RECIPE - APPETIZER ADDICTION
From appetizeraddiction.com
THE BEST VEGETARIAN SANDWICH HAS FRIED MARINATED …
From epicurious.com
ITALIAN FRIED ARTICHOKES RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
5/5 (6)Total Time 30 minsCategory Antipasti, Appetizer, Side DishPublished Mar 14, 2019
TURN JARRED ARTICHOKES INTO CRISPY FRIED DELICIOUSNESS
From americastestkitchen.com
Author Caren White
FRIED CAPER AND ARTICHOKE TOASTS RECIPE | BON APPéTIT
From bonappetit.com
YOU SHOULD ADD ARTICHOKE MARINADE TO A BATCH OF RICE - LIFEHACKER
From lifehacker.com
CHEESY FRIED ARTICHOKE HEARTS WITH MARINARA DIPPING SAUCE
From delallo.com
'OVEN-FRIED' ARTICHOKES RECIPE - LOS ANGELES TIMES
From latimes.com
RAVIOLI WITH ARTICHOKES AND GARLIC BREADCRUMBS RECIPE | KITCHN
From thekitchn.com
FRIED ARTICHOKES: BEST TIPS TO MAKE THEM REALLY CRUNCHY
From lacucinaitaliana.com
HOW TO USE JARRED ARTICHOKE MARINADE | BON APPéTIT
From bonappetit.com
FRIED ARTICHOKE HEARTS WITH ROASTED RED PEPPER AïOLI - SOUTHERN …
From southernliving.com
PAN FRIED ARTICHOKES - EASY RECIPE BY THE PLANT BASED SCHOOL
From theplantbasedschool.com
CRISPY OVEN FRIED ARTICHOKE HEARTS - GRILLED CHEESE SOCIAL
From grilledcheesesocial.com
50 OF THE BEST ARTICHOKE RECIPES WE'VE EVER MADE - TASTE OF HOME
From tasteofhome.com
FRIED ARTICHOKE RECIPE TO ADD SOME SUPER YUM TO YOUR DINNER PARTY
From bemyrecipe.com
You'll also love