Artichoke Fritters With Green Goddess Dipping Sauce
Serves: 3
Irma Bergnaum
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
45
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Chives (chopped fresh)2 tbsps
Italian Parsley (chopped fresh)3 tbsps
Extra-Virgin Olive Oil (divided)1 tsp
Salt2 large
Egg (separated)2 tbsps
Lemon Juice (fresh, divided)1.5 tsps
Lemon Peel (finely grated)6 large
ArtichokeDirections:
1
For sauce: Combine first 4 ingredients in processor; blend until mixture is finely chopped
2
With machine running, add oil through feed tube; puree until mixture is almost smooth
3
Add crème fraîche; process until smooth
4
Transfer sauce to small bowl; season with salt and pepper
5
DO AHEAD: Can be made 1 day ahead
6
Cover and chill
7
Rewhisk before using
8
Combine first 4 ingredients in processor; blend until mixture is finely chopped
9
With machine running, add oil through feed tube; puree until mixture is almost smooth
10
Add crème fraîche; process until smooth
11
Transfer sauce to small bowl; season with salt and pepper
12
DO AHEAD: Can be made 1 day ahead
13
Cover and chill
14
Rewhisk before using
15
For fritters: Sift flour and 1/2 teaspoon salt into medium bowl
16
Make well in center of flour mixture; add beer, egg yolks, 2 tablespoons olive oil, 1 tablespoon lemon juice, and lemon peel and whisk until well blended
17
Let batter stand at room temperature at least 1 hour and up to 2 hours
18
Rewhisk before continuing
19
Fill large bowl with water; add remaining 1 tablespoon lemon juice
20
Using large knife, cut off top half of 1 artichoke, then cut off all but 3/4 inch of stem
21
Remove tough outer leaves until only 2 rows of tender green leaves remain in center
22
Using vegetable peeler, peel stem
23
Cut artichoke lengthwise in half
24
Using paring knife, cut out prickly choke in center; discard
25
Cut artichoke lengthwise into 1/4-inch-thick slices; immediately place in lemon water
26
Repeat with remaining artichokes
27
Drain artichokes
28
Heat remaining 1 tablespoon olive oil in large skillet over medium-low heat
29
Add artichokes and 1/2 cup tap water to skillet; sprinkle with salt and pepper
30
Bring to boil
31
Cover, reduce heat to medium, and simmer until artichokes are tender and water evaporates, about 15 minutes
32
Remove from heat and cool
33
DO AHEAD: Can be made 2 hours ahead
34
Cover and chill
35
Line large baking sheet with several layers of paper towels
36
Beat egg whites in medium bowl until stiff but not dry
37
Fold whites into batter, then fold in artichokes
38
Pour enough canola oil into large saucepan to reach depth of 2 inches
39
Attach deep-fry thermometer to side of pan; heat oil to 375°F
40
Working in batches, drop artichoke mixture by tablespoonfuls into oil; fry until golden, turning often, about 2 minutes per batch
41
Using slotted spoon, transfer fritters to paper towels
42
Sprinkle with salt
43
Transfer fritters to platter; sprinkle with parsley
44
Garnish with lemon wedges
45
Serve sauce alongside
46
Sift flour and 1/2 teaspoon salt into medium bowl
47
Make well in center of flour mixture; add beer, egg yolks, 2 tablespoons olive oil, 1 tablespoon lemon juice, and lemon peel and whisk until well blended
48
Let batter stand at room temperature at least 1 hour and up to 2 hours
49
Rewhisk before continuing
50
Fill large bowl with water; add remaining 1 tablespoon lemon juice
51
Using large knife, cut off top half of 1 artichoke, then cut off all but 3/4 inch of stem
52
Remove tough outer leaves until only 2 rows of tender green leaves remain in center
53
Using vegetable peeler, peel stem
54
Cut artichoke lengthwise in half
55
Using paring knife, cut out prickly choke in center; discard
56
Cut artichoke lengthwise into 1/4-inch-thick slices; immediately place in lemon water
57
Repeat with remaining artichokes
58
Drain artichokes
59
Heat remaining 1 tablespoon olive oil in large skillet over medium-low heat
60
Add artichokes and 1/2 cup tap water to skillet; sprinkle with salt and pepper
61
Bring to boil
62
Cover, reduce heat to medium, and simmer until artichokes are tender and water evaporates, about 15 minutes
63
Remove from heat and cool
64
DO AHEAD: Can be made 2 hours ahead
65
Cover and chill
66
Line large baking sheet with several layers of paper towels
67
Beat egg whites in medium bowl until stiff but not dry
68
Fold whites into batter, then fold in artichokes
69
Pour enough canola oil into large saucepan to reach depth of 2 inches
70
Attach deep-fry thermometer to side of pan; heat oil to 375°F
71
Working in batches, drop artichoke mixture by tablespoonfuls into oil; fry until golden, turning often, about 2 minutes per batch
72
Using slotted spoon, transfer fritters to paper towels
73
Sprinkle with salt
74
Transfer fritters to platter; sprinkle with parsley
75
Garnish with lemon wedges
76
Serve sauce alongside