Fried Artichokes

Fried Artichokes
Staff Writer

Thinkstock/iStockphoto

This recipe will transport you to the streets of Rome, where artichokes dominate menus and their tender hearts are fried to perfection. The only thing that makes them better is the pea pesto aioli paired with them for dipping. 

4
Servings
108
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/4  Cup  soft herbs, such as parsley and basil
  • 1/4  Cup  blanched peas, fresh or frozen
  • 1/2  Cup  aioli, or mayonnaise
  • artichoke hearts, choke removed and sliced into wedges, soaked in lemon water
  • clove garlic, smashed
  • Olive oil, as needed

Directions

In the bowl of a food processor, add the soft herbs and 2 tablespoons of olive oil and purée until the herbs are finely chopped. If the herbs become too dry, add a little more olive oil as needed. Next add the peas and purée until well combined with the herbs. Season with salt and pepper to taste, and then fold into the aioli or mayonnaise. Refrigerate the pea pesto aioli under ready to serve.

Add enough olive oil to cover the bottom of a medium-sized saute pan and heat to medium-high. Remove the artichoke heart-wedges from the lemon water and pat dry very well. Add the artichokes to the oil and fry until crisp and golden brown, about 3-4 minutes per side. When there is 1 minute of frying remaining, add the crushed garlic clove to the pan and shake so that the garlic flavors the frying oil. Remove the fried artichokes from the pan and season with salt. Serve with the pea pesto aioli. 

Nutritional Facts

Total Fat
9g
13%
Sugar
1g
1%
Saturated Fat
1g
4%
Carbohydrate, by difference
7g
5%
Vitamin A, RAE
4µg
1%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
2mg
0%
Choline, total
2mg
0%
Fiber, total dietary
1g
4%
Folate, total
5µg
1%
Magnesium, Mg
5mg
2%
Phosphorus, P
7mg
1%
Sodium, Na
184mg
12%
Water
33g
1%

Artichoke Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Artichoke Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals. Root vegetables, however, should be slowly braised or boiled for in order to ensure their inside is cooked as well as their outside.