Best Artichoke Fennel And Lemon Fritto Misto Recipes

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FRITO MISTO OF ARTICHOKES AND FENNEL



Frito Misto Of Artichokes And Fennel image

Provided by Amanda Hesser

Categories     project, appetizer

Time 50m

Yield 4 appetizer servings

Number Of Ingredients 12

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

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



Fritto Misto image

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

Corn, grapeseed, or other neutral oil for deep-frying
1 medium zucchini, cut into chunks
1 large onion, peeled, sliced, and separated into rings
1 red bell pepper, cored, stemmed, and sliced
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
Black pepper to taste
1 egg
3/4 cup white wine or beer
1 pound or more assorted fish: peeled shrimp, cleaned and sliced squid, crabmeat, shucked clams, pieces of skate or finfish, etc.
Coarse salt
Lemon wedges or Aïoli (page 603) for serving

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



Roasted Fennel and Artichoke Hearts image

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

1 fennel bulb (12 ounces), cut into 3/4-inch wedges, 1 tablespoon fronds reserved for garnish
1 can whole artichoke hearts in water (13.75 ounces), drained, patted dry, and cut in half lengthwise
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 teaspoon fresh lemon juice
2 tablespoons roughly chopped flat-leaf parsley

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.

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!

Artichoke fennel and lemon fritto misto is an Italian appetizer or side dish that is great for gatherings, events or dinner parties. The dish typically features lightly battered and fried vegetables with a zesty lemon sauce. This fritto misto recipe consists of artichokes, fennel, and lemon which are believed to be a perfect match. When preparing artichoke fennel and lemon fritto misto, there are several important tips to keep in mind that can help improve the final outcome.

Tip 1: Prepping the Vegetables

In order to achieve a perfectly fried fritto misto, it is essential to focus on properly prepping the vegetables. Begin by trimming the fennel bulbs, removing the tough stalks, and slicing them as thinly as possible. The same goes for the artichokes, which should be trimmed and cleaned properly. Once the artichokes are cleaned, slice them as thinly as possible and then dip them in water with a small amount of lemon juice to prevent discoloration.

Tip 2: Battering and Frying

When it comes to battering and frying the vegetables, it is important to keep a few things in mind. The batter should be smooth and well-mixed to ensure an even coating on each vegetable. To make the batter, combine flour, cornstarch, salt, and some carbonated water to create a light and airy batter. Then, carefully dip each vegetable slice into the batter one at a time and transfer them to a hot frying pan filled with vegetable or olive oil. Make sure to give the vegetables enough space to move around while frying for best results.
Tip 2.1: Choosing the Right Oil
It is important to choose the right oil for frying fritto misto to avoid compromising the flavor of the dish. Olive oil is the best option as it has a neutral flavor and is great for high-heat cooking. Vegetable or sunflower oil can also be used but are often less desirable due to their neutral taste and high smoke point.

Tip 3: Avoid Overcrowding the Frying Pan

One of the most common mistakes people make when making fritto misto is overcrowding the frying pan. When too many vegetables are added to the pan at once, they can cool down the oil and cause the vegetables to steam instead of frying. This can result in a greasy, soggy mess that is less than appetizing. To avoid this, only fry a few vegetable slices at a time, making sure to space them apart in the pan.

Tip 4: Draining the Fried Vegetables

After the vegetables have been fried, it is important to remove them from the pan and drain them properly. This can be achieved by using a slotted spoon or wire basket to remove the vegetables from the oil and then transferring them to a plate lined with paper towels. This helps remove any excess oil and ensures the vegetables are crispy and evenly fried.
Tip 4.1: Keeping the Fried Fritto Misto Warm
If you plan to serve the fritto misto immediately, it is important to keep it warm while you prepare the lemon sauce. This can be done by keeping the fried vegetables in a warm oven or by placing them in a covered container in a warm location.

Tip 5: Preparing the Lemon Sauce

The lemon sauce is an essential component of artichoke fennel and lemon fritto misto, so it is important to make it properly. The sauce typically consists of fresh lemons, sugar, and water. The lemon juice is combined with sugar and water in a small saucepan and heated until the sugar is fully dissolved. The mixture is then simmered until it has thickened slightly and has reached a syrup-like consistency.
Tip 5.1: Adding Herbs and Spices to the Lemon Sauce
For those who want to experiment with the lemon sauce, adding herbs and spices can enhance the flavor of the dish. Adding a pinch of chili flakes, black pepper, or fresh thyme can transform the sauce and give it a unique and flavorful twist.

Conclusion

Artichoke fennel and lemon fritto misto is a classic Italian dish that is both flavorful and satisfying. By following these valuable tips, you can easily prepare a delicious fritto misto that will impress your dinner guests. Remember to properly prep the vegetables, focus on battering and frying, avoid overcrowding the frying pan, drain the fried vegetables properly, and prepare the lemon sauce with care. With these tips in mind, you can create a stunning artichoke fennel and lemon fritto misto that is perfect for any occasion.

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