Tasty Tip
Easy Fried Artichoke with Lemon Tarragon Mayonnaise Recipe
Contributing Chef- Abby Reibman- Author of The Desk and The Stove
It’s no wonder this Romano-Jewish dish (carciofi alla guidia), has survived since Imperial times: the fried artichoke is a three hit wonder: crunchy, nutty and silky. Whilst preparing the artichoke takes some care, it’s super easy to do and totally worth it for the tasty treat that lies hidden inside. Serve with the lemon- tarragon mayonnaise for a creamy sauce that complements the dish. The Hostess Handbook recommends making extra – this is one party dish that is sure to go quickly!
Ingredients:
4 artichokes 1 tbl finely chopped tarragon 1 lemon, cut in halfPeanut or olive oil for frying Salt and Pepper
Directions:
Mayonnaise-
Whisk together 1 egg yolk with 1 tsp Dijon mustard and a pinch of salt. Gradually add olive oil in a steady stream to create a stable emulsion. Add a splash of red wine vinegar and a squeeze of lemon juice. Add more olive oil and continue whisking until it thickens. Season with salt and pepper.
1- Squeeze ½ lemon into a bowl of cold water. Clean the artichokes by first cutting off the top end, then peeling back the outer layers of leaves until you reach the pale greenish leaves. Using a paring knife, trim the stem down, removing the fibrous part. Rub one half of the lemon over all cut parts of the artichoke and add it to the cold acidulated water. Repeat x3
2- In a heavy-bottomed saucepan, heat up the frying oil into it reaches 350 degrees F. While the frying oil is heating up, make the dip by combing the tarragon with the mayonnaise and a few squeezes of lemon juice. Season with salt and pepper. Drain the artichokes on a paper towel.
3- When the oil reaches 350 degrees, drop the artichokes into the oil and let simmer for 10 min (turning over) – this will just cook the artichoke so that it’s tender – you will fry it again. Drain on a paper towel and bring the heat up to 375 degrees F for the second fry.
4- Drop the artichokes into the hot oil and fry until the leaves begin to brown and become crunchy (2-3 min). Serve with the lemon-tarragon mayonnaise.
