Whole Fried Artichoke With Meyer Lemon Aioli Recipes

ROASTED ARTICHOKES WITH LEMON AIOLI

Steps:

• Preheat oven to 400°. Using a sharp knife, cut 1 in. from top of each artichoke. Using kitchen scissors, cut off tips of outer leaves. Cut each artichoke lengthwise in half. With a spoon, carefully scrape and remove fuzzy center of artichokes. , Drizzle oil into a 15x10x1-in. baking pan. Rub cut surfaces of artichokes with lemon half; sprinkle with salt and pepper. Place in pan, cut side down. Squeeze lemon juice over artichokes. Cover pan with foil; bake on a lower oven rack until tender and a leaf near the center pulls out easily, 50-55 minutes., Meanwhile, mix aioli ingredients; refrigerate until serving. Serve with artichokes.

FRIED ARTICHOKES

Steps:

• Using a paring knife, remove the outer leaves, and trim the artichoke down to the choke. Use a vegetable peeler to remove the woody outermost layer of the stem.
• Use a spoon to remove the inedible hairy leaves and slice into quarters. Place the artichokes in a bowl of water with some lemon juice to keep the artichoke from oxidizing or turning brown.
• Add the flour to a casserole dish and whisk in some salt and pepper.
• Heat the vegetable oil in a high-sided skillet or Dutch oven.
• Dredge the artichokes in the flour, shaking off the excess. Once the oil is hot, slip the artichokes in the hot oil and fry for about 4 to 5 minutes, using tongs to flip them from time to time.
• Transfer the artichokes and let drain on a paper towel-lined platter and sprinkle with salt.
• Serve with Fish Tacos.
• For the pico de gallo: Mix together the tomatoes, capers, olive oil, lemon juice, cilantro and onions in a large bowl. Season with salt and pepper.
• For the radishes: Slice the radishes in half lengthwise, then into thin half-moons (and a few into quarter moons, if you want, for varied texture). Toss the radishes together with the anchovies, parsley and olive oil in a large bowl. Season with salt and pepper.
• For the fish tacos: Preheat the oven to 350 degrees F. Whisk together the flour, semolina flour, baking powder, sea salt and some pepper in a large bowl. Slowly whisk in the beer and set aside.
• Add enough canola oil to a large cast-iron or other low-sided skillet to come halfway up the sides. Heat the oil to 350 degrees F. (Use a deep fry thermometer to be sure - or do it the grandma way and add a piece of bread to see if it fries and browns - if it does, it's ready).
• Slice the tilapia into 1/2-inch strips or "finger"-size pieces.
• When the oil is hot, dip each piece of tilapia into the batter using tongs, allowing excess to drip off. Carefully add to the hot oil one piece at a time. Fry in batches until golden brown and the fish is cooked through, 3 to 5 minutes. Remove from the oil with a slotted spider or skimmer and drain on a paper-towel-lined baking sheet.
• Meanwhile, warm the tortillas by wrapping them in foil and placing them in the oven for 10 minutes. To serve, place one piece of fish on a warmed tortilla. Top with shredded lettuce and an avocado slice. Serve with a lemon wedge, pico de gallo and radishes with anchovies.

FRIED WHOLE ARTICHOKES

Steps:

• Choose only the smallest, most tender, of the young and green fresh artichokes. Once they
• have developed their purple choke inside they are no longer desirable. Wash the artichokes carefully. Trim the pointy ends of the leaves, cut off the top 1/4-inch and tear off and discard and blemished outer leaves.
• Cut the artichokes in two and sprinkle with lemon juice to prevent blackening.
• Mix the water, flour, salt and pepper together in a bowl until smooth.
• Heat the olive oil in a saute pan over medium heat for 1 minute.
• Dip the artichoke halves in the batter and fry, choke side down, for 2 to 3 minutes until crisp.
• Turn the artichokes over and fry the outside leaves in the same way.
• Serve hot with lemon wedges and freshly chopped parsley

SUNCHOKES BRAVAS WITH ROASTED PEPPERS AND LEMON AIOLI

Steps:

• Preheat a charcoal grill over high heat. Preheat the oil in a deep-fryer to 350 degrees F.
• Add the peppers directly to the hot coals and allow to char and blister on all sides, about 5 minutes. Carefully remove from the grill and add to a heatproof bowl. Cover with plastic wrap and allow to steam, 10 minutes.
• Remove the peppers from the bowl and place on a clean work surface. Gently remove the seeds and charred skin. Add the peppers to a food processor and turn on the machine. Stream in the vinegar and olive oil.
• Pour this mixture into a large, high-sided saute pan and place over medium-high heat. Heat just until it bubbles, then remove from heat. Keep warm until ready to serve.
• Meanwhile, add the sunchokes to the deep-fryer and fry until evenly golden brown, about 10 minutes. Drain on a wire rack-lined sheet tray and sprinkle with salt.
• For the aioli: Combine the mayonnaise, garlic, lemon juice and zest in a blender. Whip until smooth.
• Add the red pepper puree to the bottom of a serving platter. Top with the fried sunchokes and drizzle with the aioli.

WHOLE FRIED ARTICHOKE WITH MEYER LEMON AIOLI

Steps:

• To clean the artichokes peel off the outer tough green leaves. With a sharp knife cut across the top of the artichoke about a 1/2-inch to remove the sharp spines. With a long narrow spoon scoop out the center choke of the artichoke. With a small knife or a vegetable peeler, pare down the outside dark green exterior of the base and stem. Place in acidulated water and repeat process with other artichokes.
• Drain artichokes well. Put oil in a tall pot and over medium heat fry the artichokes until they are slightly golden in color. Remove artichokes from oil and drain on paper towels. Turn temperature of oil up to medium high. Return artichokes to the oil and fry until they are completely opened and deep golden brown. Remove from oil, place face down on paper towels to let all the oil drain. Season with salt and pepper garnish with parsley leaves and serve warm with the aioli.
• In a mortar, pound the garlic and salt to form a paste. Stir in the egg yolk, lemon zest, and juice until integrated. Add the olive oil in a slow trickle to the side of the mortar until completely combined.;

CRISPY FRIED ARTICHOKES WITH LEMON AIOLI

Steps:

• In a food processor, combine all of the ingredients for the aioli. Mix well.
• Cover and reserve until ready to serve.
• Heat to 350°, enough oil in a pot for a deep fry.
• Drain and gently rinse the artichokes. Pat dry.
• In a bowl combine the flour, rice flour and seasonings. Mix to combine.
• Dredge the artichokes in the flour to fully coat.
• Fry the coated artichokes until they turn golden brown (should only take a few minutes). Do not overcrowd the pot. Fry in batches, if necessary.
• Remove and drain on paper towels, or a cooling rack sheet pan combo.
• Salt immediately.
• Serve warm.
• Garnish with fresh lemon wedges, fresh parsley and the lemon aioli.
• ENJOY!

STEAMED ARTICHOKES WITH LEMON-GARLIC AIOLI

Steps:

• Pack artichokes upright in a large pot. Add garlic. Pour in water. Bring to a boil. Reduce heat. Simmer, covered, for 35 minutes. Transfer to a plate; let cool. Peel and mash 4 steamed garlic cloves (reserve remainder for lamb). Stir in mayonnaise, zest, lemon juice, pepper, sugar, and salt. Remove artichoke leaves (reserve hearts for stuffing). Refrigerate leaves and aioli separately until ready to serve.