Fried Artichokes

Staff Writer
Fried Artichokes
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
324
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
  • 3 artichoke hearts, choke removed and sliced into wedges, soaked in lemon water
  • 1 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. 

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.

Nutritional Facts

Total Fat
34g
52%
Sugar
0.9g
N/A
Saturated Fat
5g
24%
Cholesterol
11mg
4%
Protein
2g
3%
Carbs
5g
2%
Vitamin A
20µg
2%
Vitamin C
13mg
21%
Vitamin E
2mg
9%
Vitamin K
75µg
94%
Calcium
23mg
2%
Fiber
2g
9%
Folate (food)
34µg
N/A
Folate equivalent (total)
34µg
8%
Iron
0.9mg
4.7%
Magnesium
24mg
6%
Monounsaturated
14g
N/A
Niacin (B3)
0.6mg
2.9%
Phosphorus
42mg
6%
Polyunsaturated
15g
N/A
Potassium
165mg
5%
Sodium
200mg
8%
Zinc
0.3mg
2.1%