Best Baby Artichokes Fried In Olive Oil Recipes

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DEEP-FRIED BABY ARTICHOKES



Deep-Fried Baby Artichokes image

Provided by Food Network

Categories     side-dish

Yield 4 servings

Number Of Ingredients 5

8 (2 oz) baby artichokes, or two large artichokes, quartered
flour for dredging
2 large eggs, beaten lightly
3 cups fresh bread crumbs
Combination olive oil and vegetable oil for deep frying

Steps:

  • Stem artichokes even with their bases and remove and discard any hard outer leaves. In a large saucepan of boiling salted water blanch the artichokes for 6 minutes, or until just tender. Drain the artichokes and refresh under cold water. gently spread the leaves of the artichokes outward. Flatten with the side of a knife, being careful not to crack them, and pat dry. Dredge in flour and coat with eggs, letting excess drip off. Coat with bread crumbs. In deep fryer or heavy saucepan heat oil to 375 F. and fry artichokes, a few at a time, for 3 minutes, or until golden. Transfer to paper towels to drain.

DEEP FRIED BABY ARTICHOKES



Deep Fried Baby Artichokes image

Provided by Giada De Laurentiis

Categories     appetizer

Time 35m

Yield 6 appetizer servings

Number Of Ingredients 4

2 lemons, halved
12 baby artichokes
3 cups olive oil
Sea salt

Steps:

  • Fill a large bowl halfway with water. Squeeze the lemon halves into the water and add the lemons. Trim the stem of 1 artichoke. Starting at the base, bend the tough outer leaves back and pull off where they break naturally. Using a vegetable peeler, peel the dark green skin from the base. Halve the artichoke lengthwise and scoop out any choke. Add to the lemon water. Repeat with the remaining artichokes.
  • Heat the oil in a heavy large saucepan over medium heat until a thermometer registers 350 degrees F. Drain the artichokes and pat dry. Working in 2 batches, add the artichokes to the hot oil and cook until they are tender and golden brown, about 8 to 10 minutes. Using a slotted spoon or tongs, transfer the fried artichokes to a paper towel-lined plate to drain. Sprinkle with salt while artichokes are still warm and serve.

FRIED BABY ARTICHOKES



Fried Baby Artichokes image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

10 baby artichokes
Olive oil
6 cloves fresh garlic, peeled
1 bunch fresh thyme
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Remove and discard the artichoke stems. Peel off lower leaves (approximately 18.) Slice off the top half so that only the light green remains (artichokes should be approximately 1 1/4 inches), then cut the artichoke in half lengthwise.
  • Place the artichokes in a medium pot, flat side down, and add olive oil to just cover. Add the garlic, thyme, salt and pepper. Bring the olive oil to a boil, cover the pot and reduce the heat to a low flame and simmer for 15 minutes. Insert a knife into the lower half and if easily penetrated, it's done.
  • Remove the thyme and garlic from the pot, raise the heat and fry uncovered for approximately 2 minutes, turning over the artichokes midway. They are done when brown and crispy. Remove the artichokes from the pot and place them on paper towels flat side down. Sprinkle with salt and serve.

BRAISED BABY ARTICHOKES



Braised Baby Artichokes image

Provided by Anne Burrell

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

3 lemons
24 baby artichokes
Extra-virgin olive oil
6 cloves garlic, smashed and finely chopped
3 anchovy fillets (optional, but highly recommended!)
Pinch of red pepper flakes
1 cup dry white wine
1 bunch thyme, tied with kitchen twine
Kosher salt
1/2 cup chopped fresh parsley
Parmigiano-reggiano cheese, for shaving

Steps:

  • Fill a large bowl with water. Halve 1 lemon, squeeze the juice into the water and drop both halves into the bowl.
  • Cut off the top quarter of the artichokes with a serrated knife. Peel the tough dark green skin from the stems using a paring knife and remove the tough outer leaves until the tender inner green leaves are revealed; it should be only a couple of layers. Cut the artichokes in half lengthwise and toss into the lemon water.
  • Zest and juice the remaining 2 lemons and reserve. Coat a large straight-sided skillet generously with olive oil and add the garlic, anchovies and red pepper flakes. Cook over medium heat, stirring, until the garlic is very aromatic and the anchovies have dissolved, 2 to 3 minutes.
  • Remove the artichokes from the water and add them to the pan along with the reserved lemon zest and juice, the white wine and thyme. Season with salt and add just enough water to cover the artichokes. Bring to a boil, then reduce to a simmer. Cover the pan and cook until the artichokes are very soft, 10 to 15 minutes. Remove the lid and let the liquid reduce until it comes less than halfway up the sides of the arties, about 10 minutes.
  • Remove the thyme and toss in the parsley. Swirl and stir to combine. Taste for seasoning and adjust if you need to (you probably will). Put the artichokes on a rimmed serving platter or in a bowl. Use a vegetable peeler to shave the parmigiano on top.

FRIED ARTICHOKES



Fried Artichokes image

These deserve to be served as a separate course, eaten with your fingers. The basic method is the same for French fries - the first frying cooks and the second, hotter frying crisps. Roman cimaroli or mammole artichokes do not have the sharp thorns of our American globe variety and are picked before their chokes have fully developed, so I have made some adjustments to the original recipe to remove the choke here. Don't let it intimidate you; the first frying and a grapefruit spoon or melon baller makes it relatively easy to manage.

Provided by Joan Nathan

Categories     appetizer, side dish

Time 1h

Yield 8 servings

Number Of Ingredients 5

2 tablespoons fine sea salt, or to taste
1 teaspoon ground black pepper, or to taste
Juice and rind of 2 lemons
8 American globe artichokes
Olive oil for frying

Steps:

  • Mix salt and pepper in a small bowl. Fill a large bowl with water and add juice and rinds of lemons. Set both bowls aside.
  • Using a sharp paring or bird's beak knife, shave off the tough outer leaves of artichokes until you reach the tender pale green or yellow leaves and create a bulbous shape. Cut off at least an inch of the thorny top. Trim the stem near the heart, peeling off the outer green fiber and leaving about 2 inches of stem if possible. Immediately put the artichokes in the lemon water to prevent browning.
  • Fill an electric fryer or deep cast-iron enameled pot with enough oil to almost cover artichokes. Heat to 325 degrees. While oil is heating, dry artichokes well with paper towels. Tap the flat top of the cut artichoke against the table to loosen the leaves. Sprinkle with salt and pepper, rubbing in the seasoning.
  • Fry artichokes in batches. Cook, turning occasionally with tongs, for about 15 minutes, or until a fork easily pierces the stem at its thickest point. The outside should be bronzed.
  • Remove artichokes from oil and drain well, stem side up, on a paper-towel-lined baking sheet. Gently open leaves to remove choke (using a grapefruit spoon or melon baller) and encourage the leaves to spread. You can now freeze them or leave them out, stem side up, for a few hours until ready to finish.
  • When ready to serve, reheat the oil to 350. Working in batches again, return artichokes, stem side up, to hot oil just to crisp. Drain well and serve immediately with a sprinkle of salt. Eat with your fingers.

SAUTéED BABY ARTICHOKES WITH GARLIC AND OLIVE OIL



Sautéed Baby Artichokes With Garlic and Olive Oil image

Provided by Joan Nathan

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 6

12 baby artichokes
1 lemon
3 to 4 tablespoons olive oil
3 cloves garlic, chopped
2 tablespoons Italian parsley
Sea salt and freshly ground pepper to taste

Steps:

  • Snap off outer leaves of artichokes, as far as they will snap, leaving only white leaves. Trim stems, and cut off thorny tops about 3/4 of an inch down. Cut in halves or quarters, depending on artichokes' size. Hold in a bowl of cold water with juice of a lemon.
  • Add olive oil to an 8-inch skillet. Dry artichokes. Heat oil, and add garlic and artichokes, sautéing over medium heat for 5 to 7 minutes on each side, until fork tender. Sprinkle with parsley, and season with coarse salt and pepper. Serve as an hors d'oeuvre with toothpicks, or as a vegetable.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 7 grams, Carbohydrate 34 grams, Fat 8 grams, Fiber 17 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 747 milligrams, Sugar 3 grams

PAN-FRIED BABY ARTICHOKES WITH GREMOLATA



Pan-Fried Baby Artichokes With Gremolata image

Here is an appetizer course to beat the band. Baby artichokes dipped in seasoned flour, fried and served with a gremolata of parsley, garlic, lemon zest, orange zest and capers. Snap off a few of the tough, dark exterior leaves of the little artichokes until the pale green centers are visible. Then cut a half-inch or so off the tops of each artichoke and trim the stem end with a paring knife. Cut them lengthwise into halves or quarters and put them in a bowl of water with a good squeeze of lemon juice to prevent them from turning brown. This can be done an hour or two before cooking. Use olive oil to fry them if you're feeling extravagant, or a frugal combination of olive and vegetable oils.

Provided by David Tanis

Categories     quick, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 12

12 baby artichokes (about 11/2 pounds)
2 cups buttermilk
1 cup all-purpose flour
Pinch cayenne
Salt and pepper
Olive oil or vegetable oil, for frying
1/2 cup chopped parsley
1 small garlic clove, finely chopped
1 teaspoon finely chopped or grated lemon zest
1 teaspoon finely chopped or grated orange zest
1 tablespoon roughly chopped capers
Lemon wedges

Steps:

  • Remove dark tough exterior leaves from artichokes. Trim stem end and cut off top of each artichoke, then cut in half lengthwise. Put artichoke halves in a bowl and cover with buttermilk. Leave to soak for 5 to 10 minutes.
  • Mix together flour, cayenne, 1 teaspoon salt and 1/2 teaspoon pepper. Drain artichokes, dip in seasoned flour to coat and put on a plate in one layer.
  • Pour 1/2 inch oil in a wide skillet and place over medium-high heat. When oil is wavy, carefully slip in artichokes one at a time, taking care not to crowd the pan. (Fry in batches if necessary.) Let fry gently until one side is well browned, about 2 minutes, then turn over and brown other side. Drain on paper towels. Sprinkle with salt.
  • Make the gremolata: Combine parsley, garlic, lemon zest, orange zest and capers. Put fried artichokes on a platter and sprinkle generously with the mixture. Serve immediately, with lemon wedges.

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