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. This vegetarian recipe serves 4. One serving contains 653 calories, 16g of protein, and 32g of fat. From preparation to the plate, this recipe takes approximately 30 minutes. It is an affordable recipe for fans of Southern food. If you have egg, ground pepper, garlic-lemon mayo, and a few other ingredients on hand, you can make it. To use up the yellow cornmeal you could follow this main course with the Cornmeal Cookies as a dessert.

Instructions

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

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Artichoke

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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

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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

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. 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.

Forge Cellars Classique Riesling

#31 Wine Spectator Top 100 of 2017 Forge Cellars' most important wine aims to reveal the true nature of the vintage and to explore the terroir of east SenecaLake. Fermentation takes place with indigenous yeasts in neutral French barriques (65%) and the remaining in stainless steel. With this level of ripeness, fermentations continued into late spring in order to finish bone dry.Quince, lemon, fennel and slatemingle with marzipan and white chocolate, supported by precise acidity.