FRITO MISTO OF ARTICHOKES AND FENNEL
Provided by Amanda Hesser
Categories project, appetizer
Time 50m
Yield 4 appetizer servings
Number Of Ingredients 12
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.
FRITTO MISTO
Like Tempura (page 91), the Fritto Misto batter and technique can be used with almost any morsel of food. An old-fashioned Fritto Misto might have bits of veal or other meat, frog's legs, cock's combs, artichoke hearts, chanterelles or other mushrooms, zucchini or other vegetables, pieces of cheese, and, of course, fish. These days, it seems most people-including me-like a fish-based Fritto Misto, with perhaps a few pieces of vegetable thrown in. I have some suggestions here, but please use whatever you like. Because you'll have to fry in batches, and because it's good only when very hot, it's best to serve Fritto Misto as an appetizer and usually only to those guests who are willing to stand around in the kitchen. I don't think Fritto Misto needs more than fresh lemon as a "sauce," but you can use aïoli or even a light tomato sauce if you like.
Yield makes 6 or more servings
Number Of Ingredients 13
Steps:
- Put at least 3 inches of oil in a large, deep saucepan; a larger pan with more oil will allow you to cook more at once. Turn the heat to high and keep it there until the temperature reaches 350°F (a pinch of flour will sizzle). Then adjust the heat as necessary to maintain this temperature. While the oil is heating, prepare the vegetables.
- Make the batter: Combine 1 cup of the flour, the baking powder, salt, and pepper in a bowl; mix lightly with a fork. Mix together the egg and wine, then stir the mixture into the batter until smooth; the mixture should be just about the consistency of pancake batter.
- Dredge each piece of food lightly in the remaining flour, then dip into the batter and add to the oil. Do not crowd the food; you will have to cook in batches. Cooking time will be just as long as it takes for the pieces to become an appealing shade of gold, just 5 minutes or so.
- Drain on paper towels, sprinkle with coarse salt, and serve immediately, with lemon wedges or aïoli.
ROASTED FENNEL AND ARTICHOKE HEARTS
Canned artichokes add subtlety and flavor to this meal. We like the Whole Foods 365 brand because the artichokes don't come out too salty when roasted.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Arrange fennel and artichokes on a rimmed baking sheet. Drizzle with 2 tablespoons oil, and season with salt and pepper. Roast vegetables until caramelized on both sides, about 35 minutes, tossing after 20 minutes.
- Drizzle with remaining oil and the lemon juice. Add parsley, and toss to combine. Garnish with fennel fronds.
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Exploring the Artichoke Fennel and Lemon Fritto Misto Recipes
When it comes to Italian cuisine, there is always something new and exciting to try. One of the dishes that has recently caught the attention of food enthusiasts is the Artichoke Fennel and Lemon Fritto Misto recipe. This is a delightful mix of different flavors that come together to create a unique and delicious dish.
What is Fritto Misto?
Fritto Misto is a traditional Italian dish that involves deep frying a variety of different foods. The term "Fritto Misto" actually means "mixed fry" in Italian. The recipe typically includes a variety of seafood, vegetables, and meats, all deep fried in a light batter.
While the exact ingredients used in a Fritto Misto recipe can vary, some of the most common ingredients include squid, shrimp, zucchini, eggplant, and artichokes. The dish is often served as an appetizer, and it pairs well with a variety of dipping sauces.
The Artichoke Fennel and Lemon Fritto Misto Recipe
The Artichoke Fennel and Lemon Fritto Misto recipe is a unique twist on the traditional Fritto Misto recipe. Instead of using a variety of different ingredients, this recipe focuses on just a few key flavors.
Here are some of the ingredients you will need to make this recipe:
- Artichokes
- Fennel
- Lemon
- All-purpose flour
- Salt and pepper
- Olive oil
To start the recipe, you will need to prepare the artichokes. Begin by cutting off the top third of each artichoke and removing the tough outer leaves. Cut the artichoke in half and remove the choke. Cut each half into quarters.
Next, slice the fennel thinly and toss it with some lemon juice. In a separate bowl, mix together the flour, salt, and pepper. Dredge the artichokes and fennel in the flour mixture, shaking off any excess.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, fry the artichokes and fennel in batches until they are crispy and golden brown. Serve immediately with wedges of lemon for squeezing over the top.
The Flavors of the Artichoke Fennel and Lemon Fritto Misto Recipe
What makes the Artichoke Fennel and Lemon Fritto Misto recipe so unique is the combination of flavors. The artichokes bring a nutty and slightly sweet flavor to the dish, while the fennel adds a fresh, slightly anise-like taste.
The lemon is the perfect finishing touch, adding a bright acidity that brings all of the flavors together. When you bite into one of the crispy pieces of artichoke and fennel, you will be treated to a burst of flavor that is both refreshing and satisfying.
Final Thoughts
The Artichoke Fennel and Lemon Fritto Misto recipe is a must-try for anyone who loves Italian cuisine. The combination of flavors is truly unique, and the dish is sure to impress your family and friends.
While the recipe does involve a bit of deep frying, it is well worth the effort. The end result is a crispy and delicious appetizer that is perfect for any occasion. So why not give the Artichoke Fennel and Lemon Fritto Misto recipe a try? You won't be disappointed!