Reviews        Add Rating & Review     10 Ratings   5 star values:        0    4 star values:        1    3 star values:        0    2 star values:        7    1 star values:        2

Back to Fried Artichokes All Reviews for Fried Artichokes - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Recipe Summary Servings: 4

Ingredients Ingredient Checklist Juice of 2 lemons, plus 1/4 cup freshly squeezed lemon juice 8 medium artichokes 3/4 cup extra-virgin olive oil, plus more for frying 1 teaspoon coarse salt 1/4 teaspoon freshly ground pepper 8 ounces radicchio leaves, (preferably Treviso) Ice water

Gallery

Recipe Summary Servings: 4

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • Juice of 2 lemons, plus 1/4 cup freshly squeezed lemon juice 8 medium artichokes 3/4 cup extra-virgin olive oil, plus more for frying 1 teaspoon coarse salt 1/4 teaspoon freshly ground pepper 8 ounces radicchio leaves, (preferably Treviso) Ice water

Directions

Fill a large bowl with cold water. Add juice of 2 lemons; set aside. Remove outer leaves from artichokes. Holding onto the stem of each artichoke, smash each artichoke on work surface until remaining leaves of artichokes open, resembling a flower in bloom. Transfer artichokes to bowl of acidulated water.

Pour 1 1/2 inches olive oil into a large saucepan, and heat over medium heat to 320 degrees. Dry artichokes well. Add to saucepan, and cook until artichoke bottoms are fork-tender, about 4 minutes.

Remove from saucepan, and drain on a paper towel-lined baking sheet. Set aside to cool for about 5 minutes. Season with salt, and return to saucepan. Dip fingertips in ice water, and flick about 1 teaspoon of water into saucepan. Continue to cook until crisp and golden, about 4 minutes.

Meanwhile, make vinaigrette: In a small bowl, whisk together 3/4 cup olive oil, remaining 1/4 cup lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper. Place radicchio in a medium bowl, and drizzle 1/4 cup vinaigrette over radicchio; toss to combine. Transfer to a platter.

Remove fried artichokes to a paper towel-lined baking sheet to drain. Halve artichokes lengthwise, and place on radicchio. Drizzle with vinaigrette, reserving any extra for another use. Serve immediately.

Reviews

 Add Rating & Review     10 Ratings   5 star values:        0    4 star values:        1    3 star values:        0    2 star values:        7    1 star values:        2

Reviews

Add Rating & Review     10 Ratings   5 star values:        0    4 star values:        1    3 star values:        0    2 star values:        7    1 star values:        2

Add Rating & Review

10 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 7 1 star values: 2

10 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 7 1 star values: 2

10 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 7 1 star values: 2

  • 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 7 1 star values: 2

    All Reviews for Fried Artichokes

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Fried Artichokes

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest