(photo courtesy of Ocean Mist Farms)My daughter Courtney has just moved to Austin and this summer we have been experimenting with some new recipes. She is a vegetarian and we have been on the lookout for something different. We were delighted to find this wonderful recipe in the Magazine Intermezzo. I love this publication! How can you not like a magazine with the tagline “Fine Interludes in Food, Wine, Home & Travel”! I thought this was worth sharing since it is a great appetizer for your summer dinner parties, which can be eaten plain or dipped in some yummy sauce. They are great served hot and crunchy out of the pan or at room temperature.
Baby Artichokes
For Artichokes
1 lemon, halved
6 Baby Artichokes
1/2 cup flour
2 eggs, beaten
1/2 cup extra virgin olive oil
Coarse Salt ( I use Pink Himalayan Salt)
For Breadcrumb Mixture
1 cup Fresh breadcrumbs
1/4 cup grated Pecorino Romano cheese
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt ( I use Pink Himalayan Salt)
1 Tablespoon minced fresh parsley
- Heat a large saucepan of water to a slow simmer. Add juice of half lemon to water.
- Fill a large bowl with cold water. Add juice of remaining half lemon and drop both squeezed lemon halves into water. Set aside.
- Prepare artichokes. Peel stem of each artichoke. Remove tough green leaves until you reach leaves that are partially pale yellow. Cut artichokes into quarters. Immediately place cut artichokes in bowl of cold lemon water ( to avoid oxidation and discoloring). Do not discard cold lemon water.
- When all artichokes are peeled and cleaned gently drop into boiling lemon water to blanch for one minute. Use a slotted spoon to remove. Place blanched artichokes back into bowl with cold lemon water.
- Prepare breading ingredients. Combine breadcrumb ingredients. Place flour into a shallow dish. Place eggs into a second shallow dish. Place breadcrumbs into a third shallow dish.
- Heat olive oil in a heavy-bottomed skillet on medium heat.
- One at a time, removed artichoke quarters from lemon water; dry on paper towels. Dredge in flour, then dip in egg, then roll in breadcrumbs and place in skillet. Repeat with all artichoke pieces.
- Use tongs to carefully turn artichoke quarters to brown on all sides, cooking each side for about 2 minutes or until golden brown and crunchy. Place cooked artichokes on a paper towel-lined plate to drain for 1 minute. Transfer to platter for serving.
Bon Appétit!
