Gordons Restaurant Artichoke Fritters Recipes

Steps:

• Combine the flour, baking powder, and salt and pepper in a mixing bowl. Mix well.
• In another bowl, combine the milk, egg, and olive oil. Whisk it into the dry ingredients until well incorporated; do not overmix. Set the batter aside for 30 minutes.
• Heat the corn or peanut oil to 375*F. in a deep heavy skillet.
• Using tongs, dip the artichoke hearts in the batter and then gently drop them in the hot oil. Fry a few at a time until golden brown, just a few seconds. Drain on paper towels, repeat with the remaining artichokes. Serve hot, with the bearnaise sauce.
• Note: If you don't have a deep fat thermometer, drip a 1" cube of bread in the oil. If it turns golden brown within 1 minute, the oil is hot enough. Remove the bread and proceed with the recipe.

Steps:

• Pour 3 inches of vegetable oil into a heavy bottomed pot and place over medium heat until a bread cube placed in the oil browns within 1 minute.
• Coarsely chop the artichokes (or alternatively crush by hand) and put them in a large mixing bowl. Add the garlic and scallions, milk, egg, lemon zest and lemon juice. Mix the flour, baking powder, salt and pepper in a separate bowl and quickly mix the dry ingredients into the artichoke mix. Drop the fritters by the heaping tablespoonful into the hot oil and fry until golden brown, about 5 minutes. Work in batches until all the batter is used. Keep warm in a low oven until ready to serve. Immediately before serving, squeeze a little fresh lemon juice over all and hit with a bit of kosher salt. Serve with a dollop of Lemon Cream on top, if desired.
• Whisk all ingredients together in a small bowl. Refrigerate until ready to serve.

Steps:

• Heat oven to 250 degrees. Grate Jerusalem artichokes and carrot into a mixing bowl. Add shallots. Stir together cornmeal, flour, salt and baking powder, and stir in, mixing well. Season with pepper and Tabasco to taste. Add eggs, and mix thoroughly.
• Combine chives, sour cream and lime juice, and set aside.
• Pour oil 1/2 inch deep into a large skillet. Heat over medium-high heat until sizzling. Drop mixture in by tablespoons, flattening slightly. Fry until crisp and golden brown, turning once. Transfer to oven on a baking sheet lined with paper towel while frying more. Serve with sour cream mixture.

Steps:

• For sauce:
• Combine first 4 ingredients in processor; blend until mixture is finely chopped. With machine running, add oil through feed tube; puree until mixture is almost smooth. Add crème fraîche; process until smooth. Transfer sauce to small bowl; season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewhisk before using.
• For fritters:
• Sift flour and 1/2 teaspoon salt into medium bowl. Make well in center of flour mixture; add beer, egg yolks, 2 tablespoons olive oil, 1 tablespoon lemon juice, and lemon peel and whisk until well blended. Let batter stand at room temperature at least 1 hour and up to 2 hours. Rewhisk before continuing.
• Fill large bowl with water; add remaining 1 tablespoon lemon juice. Using large knife, cut off top half of 1 artichoke, then cut off all but 3/4 inch of stem. Remove tough outer leaves until only 2 rows of tender green leaves remain in center. Using vegetable peeler, peel stem. Cut artichoke lengthwise in half. Using paring knife, cut out prickly choke in center; discard. Cut artichoke lengthwise into 1/4-inch-thick slices; immediately place in lemon water. Repeat with remaining artichokes. Drain artichokes. Heat remaining 1 tablespoon olive oil in large skillet over medium-low heat. Add artichokes and 1/2 cup tap water to skillet; sprinkle with salt and pepper. Bring to boil. Cover, reduce heat to medium, and simmer until artichokes are tender and water evaporates, about 15 minutes. Remove from heat and cool. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
• Line large baking sheet with several layers of paper towels. Beat egg whites in medium bowl until stiff but not dry. Fold whites into batter, then fold in artichokes.
• Pour enough canola oil into large saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan; heat oil to 375°F. Working in batches, drop artichoke mixture by tablespoonfuls into oil; fry until golden, turning often, about 2 minutes per batch. Using slotted spoon, transfer fritters to paper towels. Sprinkle with salt. Transfer fritters to platter; sprinkle with parsley. Garnish with lemon wedges. Serve sauce alongside.

Steps:

• Dredge the artichoke hearts lightly in flour, and set aside.
• In a bowl, mix the egg, milk and salt. In a separate bowl, combine 1/3 cup flour and baking powder. Gradually add this mixture to the egg mixture. It should have the consistency of light pancake batter.
• In a small saucepan, combine the water, vinegar, tarragon, shallots and white wine. Bring to a boil, and reduce until only about 2 tablespoons liquid remain in the pan. Remove from heat and let cool.
• In the top bowl of a double boiler over medium-low heat, whisk together the egg yolks and the reduced tarragon liquid. Remove from heat, and whip the butter very gradually into the mixture. When all the butter has been absorbed, season with salt, pepper and lemon juice. Keep warm until served.
• In a deep saucepan or wok, heat vegetable shortening to 375 degrees. There should be enough oil to cover the artichokes. Using up to six artichoke halves at a time, dip each in the batter, drain the excess and drop in the oil, frying until golden brown. Remove and drain well on paper towels, and keep warm. Repeat with remaining artichokes.
• Serve with bearnaise sauce.