Crispy Artichoke Flowers with Salsa Verde

Name: Crispy Artichoke Flowers with Salsa Verde
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 0 teaspoons anchovy paste; 680 grams (not baby) artichokes; 1 Tbsp capers, drained and chopped; 2 Tbsps chopped fresh flat-leaf parsley; 1 Tbsp fresh lemon juice; 2 lemons, halved; 3 Tbsps extra-virgin olive oil; 1 Tbsp chopped shallot

The recipe Crispy Artichoke Flowers with Salsa Verde could satisfy your Mexican craving in about 45 minutes. For $1.27 per serving, you get a side dish that serves 6. One portion of this dish contains about 4g of protein, 7g of fat, and a total of 128 calories. If you have lemon juice, artichokes, capers, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Fill a large bowl with 6 cups cold water and squeeze juice from 1 lemon into bowl.

Ingredients you will need

Juice

Lemon

Water

Equipment you will use

Bowl

Cut stems of artichokes flush with base. Bend back outer leaves of 1 artichoke until they snap off close to base, then discard several more layers of leaves in same manner until exposed leaves are pale green at top and yellow at base.

Ingredients you will need

Artichoke

Base

Cut off pale-green top of artichoke. Carefully spread leaves and scrape out purple leaves and hairy choke with a melon baller or spoon. Trim fibrous parts from base and rub artichoke all over with a lemon half.

Ingredients you will need

Artichoke

Base

Lemon

Melon

Dry Seasoning Rub

Equipment you will use

Melon Baller

Place in bowl of lemon water, then repeat trimming process with remaining artichokes.

Ingredients you will need

Artichoke

Lemon

Water

Equipment you will use

Bowl

Drain artichokes well, stem ends up.

Ingredients you will need

Artichoke

Heat oil in a deep 2-quart saucepan over moderate heat until a deep-fat thermometer registers about 200°F, then submerge artichokes with tongs, stem ends down, in oil. Simmer until artichokes are tender, about 10 minutes.

Ingredients you will need

Artichoke

Cooking Oil

Equipment you will use

Kitchen Thermometer

Sauce Pan

Tongs

Transfer to paper towels to drain.

Equipment you will use

Paper Towels

Reheat oil over moderate heat until deep-fat thermometer registers 365°F. Spear 1 artichoke, through center of stem end, with a long kitchen fork and immerse (still on fork) into oil. Fry until leaves are open, browned, and crisp, 30 to 40 seconds.

Ingredients you will need

Artichoke

Cooking Oil

Equipment you will use

Kitchen Thermometer

Drain well, stem end up, on paper towels and repeat frying process with remaining artichokes. Make sure oil returns to 365°F for each artichoke.

Ingredients you will need

Artichoke

Cooking Oil

Equipment you will use

Paper Towels

Whisk together lemon juice, anchovy paste, and oil until blended. Stir in shallot, capers, and parsley and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Anchovy Paste

Lemon Juice

Parsley

Shallot

Capers

Cooking Oil

Equipment you will use

Whisk

Serve artichokes hot, warm, or at room temperature with sauce.

Ingredients you will need

Artichoke

Sauce

Equipment

Ingredients

Servings:

0teaspoons

anchovy paste 680grams

(not baby) artichokes 1Tbsp

capers, drained and chopped 2Tbsps

chopped fresh flat-leaf parsley 1Tbsp

fresh lemon juice 2

lemons, halved 3Tbsps

extra-virgin olive oil 1Tbsp

chopped shallot

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. It has 4.5 out of 5 stars and a bottle costs about 20 dollars.