Best Frito Misto Of Artichokes And Fennel Recipes

Artichoke, Fennel, and Lemon Fritto Misto image

Provided by Martha Stewart

Number Of Ingredients 7

2 medium artichokes
1 large fennel bulb, trimmed, cored, and thinly sliced
2 lemons, preferably Meyer, washed and very thinly sliced into rounds
2 cups buttermilk
3 cups all-purpose flour
Coarse salt and freshly ground pepper
5 cups peanut or canola oil

Steps:

To separate artichoke bottoms, slice off upper two-thirds of each bulb, and discard. Snap off tough outer leaves; scoop out bristly choke with a spoon. Using a vegetable peeler or paring knife, remove green skin from around white center. Thinly slice bottoms.
In a medium bowl, stir together the artichoke bottoms, fennel, lemons, and buttermilk to coat evenly. Place flour in a separate bowl, and season with salt and pepper; whisk to combine.
Pour the oil into a heavy, deep-sided skillet or deep fryer; place over medium-high heat until it registers 370 degrees on a deep-fry thermometer. Drain vegetables and lemons, discarding liquid.
Working with one piece at a time, dredge vegetables and lemon in flour, and carefully place in the hot oil. Cook 6 to 7 pieces at a time until golden brown, about 3 minutes.
Using kitchen tongs or a slotted spoon, transfer vegetables and lemons to drain on a paper-towel-lined plate. As soon as each batch is done, sprinkle with salt, and serve immediately.

Frito Misto Of Artichokes And Fennel image

Provided by Amanda Hesser

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.