Cornmeal-Fried Artichokes

Name: Cornmeal-Fried Artichokes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Southern
Ingredients: 4 fresh artichokes (about 3/4 lb. each); 177 milliliters buttermilk; 4 servings Canola oil; 1 large egg; 177 milliliters all-purpose flour; 2 teaspoons fresh ground pepper; 2 teaspoons kosher salt; 4 servings Chipotle-Lime Mayo; 4 servings Garlic-Lemon Mayo; 4 servings Herb-Shallot Mayo; 4 servings Pepperoncini Mayo; 355 milliliters plain yellow cornmeal

Cornmeal-Fried Artichokes might be just the main course you are searching for. One portion of this dish contains roughly 16g of protein, 32g of fat, and Head to the store and pick up garlic-lemon mayo, buttermilk, cornmeal, and a few other things to make it today. To use up the mayo you could follow this main course with the Super! Peanut Butter Brownies Made Lighter as a dessert. This recipe is typical of Southern cuisine.

Instructions

Cut 3 inches from top of each artichoke, using a serrated knife. Discard top portion.

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Artichoke

Equipment you will use

Serrated Knife

Remove and discard leaves from bottom portions of artichokes. Trim green skin from sides and stems, using a paring knife, being careful to leave stem ends intact.

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Artichoke

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Knife

Cut each artichoke lengthwise into fourths.

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Artichoke

Remove and discard chokes.

Pour oil to a depth of 3 inches into a Dutch oven; heat over medium-high heat to 35

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Cooking Oil

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Dutch Oven

Combine cornmeal, salt, and pepper in a shallow bowl.

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Cornmeal

Pepper

Salt

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Bowl

Whisk together buttermilk and egg in another bowl.

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Buttermilk

Egg

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Whisk

Bowl

Toss artichokes in flour. Dip in egg mixture, and dredge in cornmeal mixture, shaking off excess.

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Artichoke

Cornmeal

All Purpose Flour

Dip

Egg

Fry artichokes, in batches, in hot oil 5 minutes or until tender and golden brown.

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Artichoke

Cooking Oil

Drain on a wire rack over paper towels.

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Paper Towels

Wire Rack

Serve with Mayo

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Mayonnaise

Mixtures.

Fast Fried Artichokes: Substitute 2 (14-oz.) cans artichoke bottoms, rinsed and drained, for fresh artichokes. Reduce salt to 1 tsp. Pat artichokes dry with paper towels; cut each into fourths. Proceed with recipe as directed, beginning with Step Makes 4 to 6 servings; Prep: 15 min., Fry: 5 min. per batch.

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Artichoke Bottoms

Artichoke

Salt

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Paper Towels

Equipment

Ingredients

Servings:

fresh artichokes (about 3/4 lb. each)177milliliters

buttermilk 4servings

Canola oil 1large

egg 177milliliters

all-purpose flour 2teaspoons

fresh ground pepper 2teaspoons

kosher salt 4servings

Chipotle-Lime Mayo 4servings

Garlic-Lemon Mayo 4servings

Herb-Shallot Mayo 4servings

Pepperoncini Mayo 355milliliters

plain yellow cornmeal

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern can be paired with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Forge Cellars Classique Riesling with a 4 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.