French Fried Baby Artichokes
An all time favorite!
12 cooked Ocean Mist Baby Artichokes, cut in half
(See video: How to Prepare & Cook Baby Artichokes for a variety of cooking methods)
2 cups all purpose flour
pinch of salt
4 egg yolks, lightly beaten
1 cup dry white wine
1 cup water
vegetable oil for deep frying
Parmesan cheese, grated
- In large mixing bowl, add flour and salt. Make a well in the center of the flour. Pour the eggs and wine into the flour well and with wooden spoon mix slowly to incorporate the flour into the liquid. With electric mixer, gradually stir in the water to form a batter that is smooth but not runny (like pancake batter). Cover the bowl and refrigerate the batter for at least 2 hours.
- Pour vegetable oil into a heavy dutch oven (4-5 inches in depth). Heat to 350 degrees. Dip the Artichokes into the batter (a few at a time) and shake off any excess batter. Place the artichokes into the hot oil (only a few at a time), and fry until a golden brown (2-3 minutes). Remove with wire skimmer and transfer to baking sheet lined with paper towels to drain. Mound the Artichokes in a lined basket or plate and sprinkle with salt and Parmesan cheese. Serve and enjoy!
This is one of our favorite ways to enjoy baby Artichokes. I steam the chokes before frying and serve them with "Boar's Head" brand horseradish sauce
This is one of our favorite ways to enjoy baby Artichokes. I steam the chokes before frying and serve them with "Boar's Head" brand horseradish sauce and a glass of good dry white wine! Enjoy!