Frito Misto Of Artichokes And Fennel Recipes

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ARTICHOKE, FENNEL, AND LEMON FRITTO MISTO

Fritto misto, which means "fried mix," is a classic Italian antipasto.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7



Artichoke, Fennel, and Lemon Fritto Misto image

Steps:

  • To separate artichoke bottoms, slice off upper two-thirds of each bulb, and discard. Snap off tough outer leaves; scoop out bristly choke with a spoon. Using a vegetable peeler or paring knife, remove green skin from around white center. Thinly slice bottoms.
  • In a medium bowl, stir together the artichoke bottoms, fennel, lemons, and buttermilk to coat evenly. Place flour in a separate bowl, and season with salt and pepper; whisk to combine.
  • Pour the oil into a heavy, deep-sided skillet or deep fryer; place over medium-high heat until it registers 370 degrees on a deep-fry thermometer. Drain vegetables and lemons, discarding liquid.
  • Working with one piece at a time, dredge vegetables and lemon in flour, and carefully place in the hot oil. Cook 6 to 7 pieces at a time until golden brown, about 3 minutes.
  • Using kitchen tongs or a slotted spoon, transfer vegetables and lemons to drain on a paper-towel-lined plate. As soon as each batch is done, sprinkle with salt, and serve immediately.

2 medium artichokes
1 large fennel bulb, trimmed, cored, and thinly sliced
2 lemons, preferably Meyer, washed and very thinly sliced into rounds
2 cups buttermilk
3 cups all-purpose flour
Coarse salt and freshly ground pepper
5 cups peanut or canola oil

FRITTO MISTO

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8



Fritto Misto image

Steps:

  • Pour the oil into a heavy, deep-sided skillet or deep fryer; place over medium-high heat until it registers 375 degrees on a deep-fry thermometer. Pour buttermilk into a medium bowl.
  • To prepare artichokes, snap off tough outer leaves. Slice off the upper two-thirds of each bulb, and discard. Use a vegetable peeler to remove green outer layer from around heart. Dip in buttermilk, and scoop out choke with a spoon. Thinly slice crosswise. Place in the buttermilk.
  • Add the fennel and lemons, and stir to coat evenly. Place flour in a separate dish. Season generously with salt and pepper; whisk to combine.
  • Remove vegetables and lemon slices, one piece at a time, from buttermilk, shaking off excess. Dredge in flour, and carefully transfer to the hot oil, 6 to 7 pieces at a time. Cook until golden brown, about 3 minutes. Dip parsley in buttermilk, and then in flour to coat. Carefully transfer to the hot oil, and fry until golden brown, about 30 seconds. As each batch is finished, transfer to a paper towel-lined baking sheet to drain. Sprinkle with salt. Serve immediately.

5 cups peanut or canola oil
4 cups buttermilk
2 medium artichokes
1 large fennel bulb, trimmed, halved, and thinly sliced crosswise
2 lemons, preferably Meyer, washed and very thinly sliced into rounds
1/2 cup fresh flat-leaf parsley sprigs
3 cups all-purpose flour
Coarse salt and freshly ground pepper

FRITO MISTO OF ARTICHOKES AND FENNEL

Provided by Amanda Hesser

Categories     project, appetizer

Time 50m

Yield 4 appetizer servings

Number Of Ingredients 12



Frito Misto Of Artichokes And Fennel image

Steps:

  • Fill a large bowl with water, and add lemon juice. Peel away outer leaves of artichokes, leaving tender pale green leaves. Peel stems, and cut off spiny tops of leaves. Cut lengthwise into quarters. Immediately add artichokes to water.
  • Slice fennel bulb in half through the root. Slice each half crosswise, about 1/4 inch thick. Slices should be half-moon shapes. Place fennel in a medium bowl, and set aside. In a small bowl, combine cheese, garlic and parsley. Toss gently to mix.
  • In a large deep pan, heat oil over medium-low heat to 275 degrees. Drain artichokes, and dry completely with a dish towel. Add artichokes to oil, and cook until they begin to open and brown. Remove from pan, and let drain on paper towels.
  • Raise heat to medium-high or 350 degrees. Pour milk over fennel, and place flour in a medium bowl. Strain fennel, then toss lightly in flour to coat. Drop fennel and artichokes into oil, and fry until golden brown and crispy. Using a strainer, remove from oil and place on a plate lined with paper towels. Let drain for 30 seconds, then transfer to a large bowl. Sprinkle parsley mixture and a little olive oil over artichoke mixture. Season with salt. Toss briefly to combine ingredients. Transfer to a serving bowl or platter, with lemon wedges.

Juice of 1 lemon
12 small artichokes
1 bulb fennel, trimmed
1/4 cup thinly shaved Parmesan cheese
1 clove garlic, crushed and finely chopped
2 tablespoons finely chopped flat-leaf parsley
2 quarts vegetable or canola oil
1 cup milk
1/2 cup flour
Olive oil, for sprinkling
1 lemon, cut into quarters
Kosher salt, to taste

LIGHT AND CRISPY FRITTO MISTO

Provided by Scott Conant

Time 1h

Yield 4 servings

Number Of Ingredients 11



Light and Crispy Fritto Misto image

Steps:

  • Heat the oil: Fill a large, heavy-based saucepan about halfway with oil. Begin to heat the oil over medium heat but don't let it get ripping until you have everything else ready to go. Prepare the squid and vegetables: Separate the bodies and the tentacles of the squid. If the squid are big, cut the tentacles in half. Cut the squid bodies open so they lie flat, then cut into 1/4-inch-thick, 1 1/2-inch-long strips. Soak the squid in the milk while you prepare the rest of the fritto misto. Trim the artichoke stems and remove the outer leaves. Slice them very thinly through the stem end. (If you have true baby artichokes, you don't have to worry about the choke; if you can only find large artichokes, remove the spiny choke before slicing.) Trim the ends off the zucchini and slice lengthwise about 1/4 inch thick, then cut into 1 1/2-inch-long sticks.
  • Set up your fry station: On a sheet pan or large platter, combine the flour, 2 teaspoons salt and 1 teaspoon pepper. Have the sliced lemon, garlic, parsley and rosemary prepared and nearby. Line a platter with paper towels or parchment paper. Increase the heat of the oil until it reaches 375 degrees F on a deep-fry thermometer.
  • Meanwhile, drain the squid; toss the squid, artichokes and zucchini in the flour. Shake the baking sheet back and forth to coat the ingredients. Once the oil is up to temperature, add about one-third of the floured goods, plus a few of the lemon and garlic slices, and let cook for about 1 minute. Add about a third of the rosemary and the parsley and continue to cook until the vegetables and squid are a light golden brown, another 1 to 2 minutes. Using a spider or a Chinese strainer (or as a last resort, a slotted spoon), transfer the fried foods to the lined platter to drain. Season with more salt and chopped parsley and serve with the lemon wedges. This is best served hot, so let your guests dig in while you begin cooking the next batch. Photograph by David Malosh

2 to 3 quarts peanut, grapeseed or other vegetable oil
4 cleaned whole squid (about 1 pound)
1 cup whole milk
6 baby artichokes
1 medium zucchini
1 1/2 cups all-purpose flour
Kosher salt and freshly ground pepper
2 lemons (1 sliced very thin; the other cut into wedges)
3 cloves garlic, sliced very thin
1 large handful fresh parsley leaves, plus chopped parsley for sprinkling
1 small handful fresh rosemary leaves

ARTICHOKE AND FENNEL CRUDO

Provided by Giada De Laurentiis

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7



Artichoke and Fennel Crudo image

Steps:

  • Whisk together the olive oil and lemon juice in a small bowl. In a separate medium bowl, place the arugula. Spoon a small amount of the dressing onto the arugula and toss to coat. Spread a bed of arugula on a plate and set aside.
  • In a large bowl, combine the sliced artichokes, fennel, 1/2 teaspoon salt and 1/8 teaspoon pepper with the remaining dressing. Mix well to coat. Mound the artichoke mixture on top of the arugula. Top with the shaved Parmesan and serve.

2 tablespoons extra-virgin olive oil
1 1/2 tablespoons lemon juice (1 large lemon)
1 1/2 cups baby arugula
5 baby artichokes, trimmed and thinly sliced
1 bulb fennel, thinly sliced
Kosher salt and freshly ground black pepper
1/2 cup shaved Parmesan

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