My resolutions have thus far been mired down by carby food cravings, so I hope you are off to a healthier start than I have managed. Lately I have been craving fried foods (probably influenced by all of the ads for Super Bowl foods), and this was how I succumbed. These make a great little snack and the breading is very light, so when served with a side of marinara you can point out that really, it’s just a big plate of vegetables. Which it is. Never mind that they are fried.
I used ghee as my frying oil because I didn’t want a pronounced coconut flavor, but coconut oil would work well if you don’t eat ghee. The breading is really simple and they are pan fried, so no special equipment is needed. If you want to use fresh artichokes you certainly can, and the flavor will be superior, but for a fast snack with a lot less work you can use frozen or water-packed artichokes. The frozen ones are better in terms of texture, but use whichever type you prefer. In either case you want them to be well drained so they don’t cause too much splattering as they fry.
I also want to introduce you to a new feature on the blog, the Recipe Box from ZipList. This is a handy little feature that lets you save recipes to your personal Recipe Box, both from my blog and from many other popular recipe sites around the web. More on that after the recipe:
- 10-12 artichoke hearts, well drained and cut into halves or quarters (about 2½ cups)
- ¼ cup arrowroot powder
- ¼ cup grated Parmesan
- ¼ teaspoon ground white pepper
- Ghee, for frying
- salt, to taste
- Whether you are using freshly steamed, canned, or frozen artichokes, you want them to be free of excess water. I let them drain on paper towels for 20-30 minutes before I drop them in the Parmesan mixture.
- Heat some ghee over medium-high heat in a deep skillet–you want enough to have about a quarter of an inch of hot oil on the bottom of the pan.
- In a medium bowl, stir together the arrowroot, Parmesan, and white pepper. Toss about half of the artichoke pieces in the mixture to lightly coat. Place these in the hot oil and cook, turning once, until both sides are golden brown. Place the cooked artichokes on paper toweling to drain any excess oil. Bread the remaining artichokes and cook in the same manner. Sprinkle the hot artichokes with salt, and serve.
- Make sure you also toss in any of the loose artichoke leaves and let them fry up last, as they are extra-crispy. I serve these with lemon wedges and marinara sauce for dipping.
You may have noticed a new tab called Recipe Box, up there wedged in between the Recipe Index and the Blogroll. This is a feature run by ZipList that lets you save recipes from all over the web into one convenient place. Here’s the new tab:
To use the feature you first set up a free account with ZipList, and then when you want to save a recipe you just click the “Save” button on the printable recipe card in the post:
You can also create custom shopping lists and menus, and when you are in your Recipe Box you can still easily navigate back to the page you were on. You can check out the “how it works” to see your options. You can use ZipList to save recipes from dozens of different food blogs, as well as sites like Martha Stewart, Serious Eats, The Washington Post, and many more. I think you will really enjoy this new addition.
Note that all of my recipes from July, 2012 to the present are formatted with both printable recipe cards and the Ziplist option. I am gradually getting my older recipes converted to this format, and I hope to have that large project completed in a couple of months.
Thanks for reading,