Artichoke Fritters With Green Goddess Dipping Sauce Recipes

ARTICHOKE FRITTERS WITH GREEN GODDESS DIPPING SAUCE

Steps:

• For sauce:.
• Combine first 4 ingredients in processor; blend until mixture is finely chopped. With machine running, add oil through feed tube; puree until mixture is almost smooth. Add crème fraîche or sour cream; process until smooth. Transfer sauce to small bowl; season with salt and pepper.
• DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Rewhisk before using.
• For fritters:.
• Sift flour and 1/2 teaspoon salt into medium bowl.
• Make well in center of flour mixture; add beer, egg yolks, 2 tablespoons olive oil, 1 tablespoon lemon juice, and whisk until well blended.
• Let batter stand at room temperature at least 1 hour and up to 2 hours.
• Rewhisk before continuing.
• Fill large bowl with water; add remaining 1 tablespoon lemon juice.
• Using large knife, cut off top half of 1 artichoke, then cut off all but 3/4 inch of stem.
• Remove tough outer leaves until only 2 rows of tender green leaves remain in center.
• Using vegetable peeler, peel stem. Cut artichoke lengthwise in half.
• Using paring knife, cut out prickly choke in center; discard.
• Cut artichoke lengthwise into 1/4-inch-thick slices; immediately place in lemon water. Repeat with remaining artichokes.
• Drain artichokes.
• Heat remaining 1 tablespoon olive oil in large skillet over medium-low heat. Add artichokes and 1/2 cup tap water to skillet; sprinkle with salt and pepper. Bring to boil. Cover, reduce heat to medium, and simmer until artichokes are tender and water evaporates, about 15 minutes.
• Remove from heat and cool.
• DO AHEAD: Can be made 2 hours ahead. Cover and chill.
• Line large baking sheet with several layers of paper towels.
• Beat egg whites in medium bowl until stiff but not dry. Fold whites into batter, then fold in artichokes.
• Pour enough canola oil into large saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan; heat oil to 375°F
• Working in batches, drop artichoke mixture by tablespoonfuls into oil; fry until golden, turning often, about 2 minutes per batch.
• Using slotted spoon, transfer fritters to paper towels. Sprinkle with salt. Transfer fritters to platter; sprinkle with parsley.
• Garnish with lemon wedges. Serve sauce alongside.