Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Artichoke and Lemon Fritto Misto

    Lobo
    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Artichoke and Lemon Fritto Misto Empty Artichoke and Lemon Fritto Misto

    Post by Lobo Mon 01 Feb 2016, 10:43 pm

    Artichoke and Lemon Fritto Misto Img97l
    Artichoke and Lemon Fritto Misto
    Artichoke and Lemon Fritto Misto Translucent
    Be the first to Write a Review
    Prep Time: 40 minutes
    Cook Time: 45 minutes
    Servings: 6
    Begin your meal in the Italian style with crispy morsels known as fritto misto (mixed fry). Here, we fry up fresh artichokes along with thin lemon slices, which add a refreshing tang to the mix. To ensure crisp, light results, fry the ingredients in batches so you don’t overcrowd the pot.







    • 269

    Ingredients:


    • 4 artichokes, each about 1 lb.
    • 3 cups buttermilk
    • 2 lemons, thinly sliced

    • 1 1/2 cups all-purpose flour
    • 1 1/2 cups semolina flour
    • 2 tsp. kosher salt, plus more, to taste
    • Canola oil for frying

    • Aioli for serving

    Related Recipes


    Directions:

    Working with 1 artichoke at a time, remove the tough outer leaves to expose the light yellow core. Using a knife, trim off the top. Using a spoon, remove the choke. Trim the stem end and cut the artichoke lengthwise into slices 1/4 inch thick. Place in a bowl and add half of the buttermilk to coat. Place the lemon slices in another bowl and coat with the remaining buttermilk.

    In a large bowl, whisk together the all-purpose flour, semolina flour and the 2 tsp. salt. In a large Dutch oven over medium-high heat, pour in oil to a depth of 2 inches and heat to 375°F on a deep-frying thermometer. Line a baking sheet with paper towels.

    Working in batches, drain the artichokes well. Coat with the flour mixture, shaking off the excess. Fry the artichokes until golden and crispy, 3 to 5 minutes. Transfer to the prepared baking sheet and season with salt. Repeat with the lemons, frying them for 1 to 3 minutes.

    Arrange the artichokes and lemons on a warmed platter and serve with aioli. Serves 4 to 6.

    Williams-Sonoma Kitchen.

    Related Tips

    • Back to top
      Current date/time is Thu 18 Apr 2024, 10:17 pm