Artichokes With Lemon Garlic Sauce Fried Recipe 45 Recipes

ARTICHOKES WITH LEMON GARLIC SAUCE, FRIED RECIPE - (4/5)

Steps:

• 1. Combine mayonnaise, garlic, lemon zest and juice in a small bowl and add salt and pepper to taste. Chill in the refrigerator while frying the artichokes. 2. Heat oil in a small skillet to about 350 degrees. 3. Whisk egg and milk in a small bowl. Combine Parmesan and breadcrumbs and place in another small bowl. Dip artichoke in egg mixture coating well, then dip in breadcrumb mixture. 4. Fry artichokes for 2-3 minutes or until golden brown. Remove artichokes from skillet and place on a paper towel to drain the excess oil. Sprinkle with additional Parmesan cheese. Serve immediately with lemon garlic dipping sauce.

FRIED ARTICHOKES WITH LEMONY GARLIC AIOLI

Steps:

• In a small bowl whisk together the mayo, grated garlic, lemon juice and a pinch of salt. Set aside until ready to serve.
• Fill a cast-iron pan or small saucepot with the oil and place over medium/high heat. You want to aim for 325-350 degrees.
• Place the defrosted artichoke hearts on a clean kitchen towel. Gently pat them dry with the towel, absorbing as much of the excess moisture as you can.
• In batches, fry the artichokes until they are a deep golden brown. Flip them over as they are frying to ensure even color on all sides. Use a slotted spoon to remove them from the oil and place on a paper towel-lined tray to drain. Season with salt while they are still hot. Repeat this process with the next batch.
• Grate some lemon zest over the fried artichokes and serve with the lemony garlic mayo.

SAUTEED ARTICHOKES IN LEMON GARLIC SAUCE

Steps:

• Heat oil in a sauteé pan over medium high heat.
• Add garlic and artichokes and season with salt and pepper.
• Sauteé garlic and artichokes 3-5 minutes, add remaining ingredients and lower heat to medium low.
• Simmer about 10 minutes.
• Serve hot.

ARTICHOKES WITH LEMON-GARLIC BUTTER

Steps:

• Place steamer rack in large pot. Fill pot with enough water to come just to bottom of rack. Cut stems and top 1 1/2 inches from artichokes. Cut away first outside row of artichoke leaves. Using scissors, cut off pointed tips of leaves. Arrange artichokes on rack. Bring water to boil over high heat. Cover pot; steam artichokes until knife pierces base easily, adding more water if necessary, about 45 minutes.
• Meanwhile, heat oil in heavy medium saucepan over medium heat. Add garlic and thyme; cook 1 minute. Add lemon juice and butter; whisk until butter melts. Season with salt and pepper. Serve artichokes warm with seasoned butter.