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


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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.

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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

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Established in 2006 as a Community of Reality

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


    Artichoke Fritters

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

    Artichoke Fritters Empty Artichoke Fritters

    Post by Lobo Mon 01 Feb 2016, 10:50 pm

    Artichoke Fritters Img22l
    Artichoke Fritters
    Artichoke Fritters Translucent
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    Prep Time: 35 minutes
    Cook Time: 20 minutes
    Servings: 6
    Dropping the cut artichokes into a bowl of lemon water helps prevent them from discoloring. Serve these fritters alongside our Roasted Pork Loin with Morel Sauce.






    • 413

    Ingredients:


    • Juice of 1 lemon
    • 2 lb. baby artichokes
    • 3 quarts canola oil
    • 1 cup all-purpose flour
    • 5 eggs, beaten
    • 2 cups panko bread crumbs
    • 1/2 cup grated Parmigiano-Reggiano cheese,
        plus more for garnish
    • 2 Tbs. chopped fresh flat-leaf parsley
    • 1 tsp. salt, plus more, to taste
    • Freshly ground pepper, to taste
    • Lemon-garlic aioli for serving (optional)

    Related Recipes


    Artichoke Fritters Wine-pairing-icon-white

    Wine Pairing

    This pairs well with medium-bodied sparkling wines like the Val de Mer Brut Nature Rosé, Burgundy from our Wine Club.

    Directions:

    Fill a bowl with cold water and add the lemon juice. Working with 1 artichoke at a time, pull off the tough outer leaves until you reach the tender yellow inner leaves. Cut off the stem, then cut off the top one-third of the artichoke. Drop the trimmed artichoke into the lemon water.

    In a deep fryer, heat the oil to 365°F.

    Put the flour in 1 breading tray or bowl and put the eggs in a separate tray or bowl. In a third tray or bowl, stir together the panko, the 1/2 cup cheese, the parsley, the 1 tsp. salt and pepper.

    Using a slotted spoon, remove the artichokes from the lemon water. Using a mandoline, cut each artichoke lengthwise into 1/4-inch slices. Drop them into the lemon water while you cut the remaining artichokes. Drain the artichokes well.

    Working in batches, toss the artichokes in the flour, then in the eggs to coat and finally in the panko mixture. Fry the artichokes in batches (do not overcrowd) until lightly browned and cooked through, about 5 minutes. Transfer the fritters to a paper towel-lined plate and season with salt. Sprinkle with cheese and serve with lemon-garlic aioli. Serves 6.

    Williams-Sonoma Kitchen
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