by arielleclementine
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A&M's Testing Notes:
Expand Collapsearielleclementine's Notes:
Expand2 large artichokes Ask a question about this ingredient
2 lemons, meyer if available Ask a question about this ingredient
vegetable oil, for frying Ask a question about this ingredient
sea salt, for sprinkling Ask a question about this ingredient
chickpea puree (recipe follows) or greek yogurt Ask a question about this ingredient
extra virgin olive oil, for drizzling Ask a question about this ingredient
Make the chickpea puree (recipe follows).
Ask a question about this stepCut one of the lemons in half and squeeze the juice into a bowl of water. Set aside.
Ask a question about this stepPrepare the artichokes. With your hands, peel off the tough outer leaves of the artichoke. keep peeling until you start to see pale green tops on the remaining leaves. use your knife to cut off the top third of the artichoke (not the stem end). Use your knife or a vegetable peeler to remove the tough outer layer of the stem, and trim off any rough areas around the base of the stem. Cut the artichokes in quarters and remove and discard the feathery choke. Put the prepared artichokes into the bowl of acidulated water.
Ask a question about this stepHeat the oil (it should be about 1 inch deep) in a large pot over medium heat, until shimmery but not smoking. (you can put the handle of a wooden spoon into the oil- if bubbles form around the base, your oil is hot enough).
Ask a question about this stepDry your first 4 artichoke quarters as best you can with a kitchen towel and ease them quickly into the oil. Be careful! Remaining water may cause the oil to splatter. Let the oil settle down a minute before you attempt to poke and prod the artichokes. Then fry, turning occasionally until the artichokes are golden and tender. Remove from the oil and drain upside down on paper towels. Sprinkle with sea salt while the artichokes are still glistening with oil. Repeat this step with the remaining artichokes.
Ask a question about this stepSlice the remaining lemon into very thin slices, and remove any seeds that cling to the slices. Pat the slices dry with paper towels and then drop them into the hot oil. Fry, turning occasionally, until the insides of the lemons are golden brown and the outsides are bright yellow. Drain on paper towels.
Ask a question about this stepTo serve, spoon some of the chickpea puree (or a smear of greek yogurt) onto a plate. Drizzle with olive oil. Top with two artichoke quarters and a slice or two of fried lemon. Enjoy!
Ask a question about this step2 cups canned chickpeas Ask a question about this ingredient
zest and juice of two lemons Ask a question about this ingredient
2 garlic cloves, grated Ask a question about this ingredient
1/3 cup water Ask a question about this ingredient
kosher salt and freshly ground black pepper Ask a question about this ingredient
1/4 cup finely chopped flat leaf parsley Ask a question about this ingredient
Put all ingredients except parsley into a food processor and process until smooth. Toss in the chopped parsley and pulse a few times to incorporate.
Ask a question about this stepwhat a fantastic compliment! thank you so much for making my recipe and taking the time to comment on it- you really made my day :) i agree about the toughness of some of the outer leaves- we end up eating those the way you'd eat a steamed artichoke- scraping the fleshy part off with your bottom teeth. also- i admire you for cutting down and frying artichokes for seder! i roasted a pan of asparagus- it was the lone vegetable in a sea of brisket and carbs!
Loved this so much - a great intro to the world of Artichokes!!!!! Thank you
thanks so much, KB! i'm thrilled you liked it!
Oh, A C these look absolutely delicious! I have never tried frying artichokes before and am very much looking forward to trying your recipe -- I love the combination of chickpea puree. What a great recipe!
thanks, Rivka! i sure hope you like it :)
thank you so much for the lovely review! i'm so happy you liked it :)
thank YOU so much for the lovely recipe! Sorry about all the typos -- I sent in the review on my iphone. But those artichokes were delish!
Mmm, one of my favorite dishes, especially as done in Joyce Goldstein's Cucina Ebraica. I like the idea of the chickpea puree...sometimes the fried artichokes on their own can be a bit oily, so this seems like a great way to cut through that!
thank you! i'll have to check out that cookbook!
This looks like another great recipe from you! Yum! And so beautiful.
thank you, sweet friend :)
This looks wonderful - thumbs up!
hooray! thanks!
These look delicious and I love how carefully you walk us through all the necessary steps. I think I might try frying mine in lard, which is actually much healthier than the polyunsaturated oils like canola, corn or safflower (even the expeller-pressed versions).
thank you! and what a clever idea- i've never fried anything in lard, but will have to try next time. do you think about a pound of lard would do it?
Turning this into a main tonight pairing with seared scallops! Can't wait!
oh, how lovely! thank you so much!
perfect combo ...it is a keeper!!! I love creative appetizers!!!
thank you!
Wowee! Another nice one. Seriously, you should think about a food52 cookbook of your own - the arielleclementine edition.
yahoo! thank you, mrslarkin!
Artichokes and lemons are 2 of my favorite foods in the universe. I think these will go nicely with the shrimp risotto I am testing this weekend, if it's not too early to get artichokes. I love that they can be reheated. Thanks--you're so creative!
oh fun! thanks so much :) happy risotto testing!
Wow Yetter Pie! I remember how delicious these artichokes are from way back when, but they look SO BEAUTIFUL in this picture!! Really fun, good jorb : )
ooh-eee! thanks, sister!
I adore you right back, talented lady! Keep on cooking and inspiring!
this looks incredible!!
thank you! hooray for artichokes :)
These are lovely. I'd love to make these as an app for Easter dinner. My issue is that I am haveing 10 adults. Obvioulsy the puree can be made in a large enough batch. But I'd have to do the artichokes in batches as well. Do you think they would hold well, say if I stuck them in the warming drawer of my oven??
oh! thank you! funny you should ask, because i made these during the day (to catch the sunlight) and then brought them to a friends house this evening and they reheated quite nicely in the oven (just about 5-7 minutes at 350). the lemon slices reheated very quickly, and actually got a bit dark, so i'd keep an eye on them... i'm so flattered that you'd consider making one of my recipes for Easter! thank you :)
Such a beautiful and inspiring recipe! In it goes to the recipe box!
thank you!! and a big congratulations on your beautiful couscous recipe :)
Wow, what a fabulous combo! I love fried artichokes *and* fried lemon slices (which I include whenever I make a seafood fritto misto). I love this whole presentation, and I'm definitely going to make it when the first artichokes hit our farmers' market (they're more of a summer vegetable than a springtime one around these parts)
thank you so much, lastnightsdinner :) i just adore you!
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
Hi! I found your recipe looking for a special vegetable dish that could work for a sephardic seder. This was a HUGE hit. Next time the only change I'd make is to peel the artichokes down more. It seems like a tradeoff since leaving some of the middle layer leaves makes the presentation nicer but then each person has to do a bit of work to pick off tough exterior parts at the table. But that's a minor thing--this got lots of oohs and ahhs. I registered with Food52 because of it. Thank you!