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. Please note: Ziplist has stopped supporting the Recipe Box feature as of November, 2014.
- 10-12 artichoke hearts, well drained and cut into halves or quarters (about 2 1/2 cups)
- 1/4 cup arrowroot powder
- 1/4 cup grated Parmesan
- 1/4 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.
Thanks for reading,