Fried Artichokes Azzuro
- Total Time
- About 15 minutes, plus 1 hour's soaking
- Rating
- Comments
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Ingredients
- 3small, tender artichokes (see notes)
- Juice of 1 lemon
- 2½tablespoons extra-virgin olive oil
- ⅓cup water
- ½teaspoon salt
- 2tablespoons chopped fresh parsley
- 1¼teaspoons mashed garlic
Nutritional analysis per serving (6 servings)
85 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 2 grams protein; 230 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice off one inch from tops of artichokes. Remove the layers of thick leaves until you reach the tender, pale yellow-green leaves. Trim off all hard green parts around the base and the stem. Rub with lemon juice. Soak one hour in water mixed with the juice of one lemon as well as the rind (see notes).
- Step 2
Spread inner leaves and use a melon scoop to remove the choke from the center of each artichoke (see notes).
- Step 3
Cut in half lengthwise and cut each half into one-quarter-inch thick wedges. Place artichokes and remaining ingredients into a 9- or 10-inch heavy nonaluminum skillet and cook over high heat, tossing until all the water has evaporated, two minutes. Do not allow them to fry or the garlic will turn bitter. Artichokes will be slightly crunchy. Pour into a serving dish and serve lukewarm.
- Choose only very fresh artichokes weighing about six and one-half to seven ounces each.
- Soaking softens the leaves so they will spread easily.
- Artichokes can be cleaned one to two hours before cooking. Keep submerged in acidulated water (four cups water to two tablespoons vinegar) in the refrigerator.
Private Notes
Comments
This is similar to what mama and my aunts did during spring and on Easter. One small addition was a dash of white vinegar as the chokes saute. These always leave a wonderful after taste as with all artichokes. Has anyone ever noticed this about artichokes?
This is similar to what mama and my aunts did during spring and on Easter. One small addition was a dash of white vinegar as the chokes saute. These always leave a wonderful after taste as with all artichokes. Has anyone ever noticed this about artichokes?