Deep-Fried Baby Artichokes Stuffed with Pepper Jack Cheese

Name: Deep-Fried Baby Artichokes Stuffed with Pepper Jack Cheese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 454 grams 12 baby artichokes; 0 teaspoons black pepper; 237 milliliters fine fresh bread crumbs; 2 larges eggs, lightly beaten; 1 Tbsp all-purpose flour; 1 lemon, halved, plus 1 tablespoon fresh lemon juice; 1 Tbsp olive oil; 177 milliliters oz pepper Jack cheese, grated; 1 teaspoons salt

Deep-Fried Baby Artichokes Stuffed with Pepper Jack Cheese might be just the side dish you are searching for. This recipe makes 24 servings with 52 calories, 3g of protein, and 2g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up lemon, pepper jack cheese, eggs, and a few other things to make it today.

Instructions

Squeeze juice from 1 lemon half into a large bowl of water, then drop same half into water.

Ingredients you will need

Juice

Lemon

Water

Equipment you will use

Bowl

Cut off artichoke stems and discard.

Ingredients you will need

Artichoke

Cut off top 1/2 inch of 1 artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips.

Ingredients you will need

Artichoke

Base

Equipment you will use

Serrated Knife

Cut off green tips.

Trim dark green fibrous parts from base and sides of artichoke with a sharp paring knife, then rub cut surfaces with other lemon half. Drop artichoke into acidulated water.

Ingredients you will need

Artichoke

Lemon

Water

Base

Dry Seasoning Rub

Equipment you will use

Knife

Trim remaining artichokes in same manner.

Ingredients you will need

Artichoke

Put 2 quarts water in a 4-quart pot and whisk in flour.

Ingredients you will need

All Purpose Flour

Water

Equipment you will use

Whisk

Pot

Whisk in oil, salt, and remaining tablespoon lemon juice and bring to a simmer.

Ingredients you will need

Lemon Juice

Salt

Cooking Oil

Equipment you will use

Whisk

Add trimmed artichokes and simmer, partially covered, until just tender when pierced with a knife, 8 to 12 minutes.

Ingredients you will need

Artichoke

Equipment you will use

Knife

Drain in a colander, then invert onto paper towels to drain thoroughly. Pat dry.

Equipment you will use

Paper Towels

Colander

When artichokes are cool enough to handle, pull out all pointed inner leaves and scoop out fuzzy choke with melon-ball cutter.

Ingredients you will need

Artichoke

Melon

Heat 2 inches oil in a 4-quart heavy pot over moderate heat until thermometer registers 350°F.

Ingredients you will need

Cooking Oil

Equipment you will use

Kitchen Thermometer

Pot

While oil is heating, stuff each artichoke with 2 packed teaspoons cheese, pressing leaves around cheese.

Ingredients you will need

Artichoke

Cheese

Cooking Oil

Put eggs and bread crumbs in separate shallow bowls and divide salt and pepper between them, stirring them in. Dip each artichoke in egg, turning to coat and letting excess drip off, then in crumbs, turning to coat.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Artichoke

Egg

Dip

Equipment you will use

Bowl

Transfer to a tray.

Fry artichokes in 2 batches (returning oil to 350°F between batches) until golden brown, about 2 minutes.

Ingredients you will need

Artichoke

Cooking Oil

Transfer artichokes as fried to paper towels to drain, then cut in half.

Ingredients you will need

Artichoke

Equipment you will use

Paper Towels

• Unless they are purplish in color, it's not necessary to remove chokes from very small artichokes because they are edible at this stage. But removing them will create more room for cheese stuffing.• Artichokes may be stuffed, but not coated, 1 day ahead and chilled, covered. Bring to room temperature before frying.

Ingredients you will need

Artichoke

Stuffing