Hearty Boys Artichoke Fritters Recipes

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 crush by hand) and put them in a large mixing bowl. Add the garlic and scallions, parsley(if using), 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 heaping tablespoonfuls 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 warm oven until ready to serve. Immediately before serving, squeeze a little fresh lemon juice over all and sprinkle with a bit of kosher salt.
• Serve with a dollop of Lemon Cream on top, if desired.

Steps:

• Preheat oven to 350 degrees F.
• Cut each slice of bacon in half. Wrap one water chestnut in 1of the pieces of bacon, making sure to overlap. Secure the bacon with a toothpick and put it on a sheet pan. Repeat the process with the remaining water chestnuts, pineapple chunks and scallops.
• Put the pan into the preheated oven and bake until the bacon is crisp, about 20 minutes. Remove, let cool 10 minutes and serve immediately.

Steps:

• Put the watermelon, tomatillos, jalapeno, lime juice and zest, salt and pepper into a blender or food processor, working in batches if necessary. Blend until the mixture is smooth. Chill well before serving, at least 1 hour and up to 1 day. To serve, pour about 2 ounces of the gazpacho into shot glasses and garnish with a lime slice.

Steps:

• Put the milk, ice cream, mint extract and rum into a blender. Blend on high until smooth, about 15 seconds. Pour into 2 chilled glasses and garnish with a sprig of mint.

Steps:

• Heat the vegetable oil in a small skillet over medium low heat. Add the garlic and shallot and cook, stirring frequently, until the shallot softens and the garlic begins to brown, about 7 minutes. Remove from heat and set aside.
• Put the spinach in a colander and squeeze out all of the excess water. Transfer to a large mixing bowl and add the artichoke hearts, crumbled bacon, cooked garlic and shallot, lemon zest, sour cream, salt and pepper. Mix well with a rubber spatula, and transfer to a decorative bowl. Allow to sit for 30 minutes before serving so the flavors can blend. Serve with crispy pitas.
• Preheat the oven to 350 degrees F. Mix all of the herbs and spices in a small bowl. Put the pita wedges into a large mixing bowl and add the spice mix. Drizzle the oil over all and toss well to coat. Put the pitas onto a baking sheet, shake it to even them out and place the pan into the top half of the preheated oven until they are crispy and lightly brown, about 20 minutes. Remove from the oven, let cool 10 minutes and mound around the dip bowl.

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.