VCE: Golden Artichoke Wedges

[Guest guest]

* Exported from MasterCook *

 

Golden Artichoke Wedges

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 110

Serving Size : 4 Preparation Time :0:00

Categories : Appetizers And Snacks Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 medium artichokes

trimmed and quartered

OR 12 babies

1 lemon -- juice of

1/2 cup flour

2 eggs

salt and freshly milled pepper

1 cup olive or vegetable oil

sea salt and lemon wedges

Tarragon Mayonnaise with Capers -- optional

(see below)

 

SERVES 4

 

These succulent little nuggets are just the thing to offer to guests who

are standing around the kitchen before dinner. Serve them with lemon

wedges or a silky homemade mayonnaise for dipping.

 

Slice the trimmed artichokes into wedges a little less than 1/2 inch thick,

dropping them into the lemon juice mixed with water to cover as you

work. When all are done, drain and pat dry. (If using the babies, trim

the base and top, then slice lengthwise into thirds.) Put the flour on a

plate. Beat the eggs with a few pinches salt and a little pepper in a

shallow bowl. Dip the artichokes into the egg, then toss them in the flour

to coat lightly.

 

Heat the oil in a medium skillet until hot enough to sizzle a bread

crumb. Fry a few artichokes at a time over high heat until golden, 3 to 4

minutes. Pile them on a plate, sprinkle with the sea salt and a squeeze of

lemon juice, and serve, with or without a bowl of mayonnaise for dipping.

 

Tarragon Mayonnaise with Capers: To 1 cup mayonnaise, stir in 2 tablespoons

each chopped tarragon, snipped chives, and chopped parsley; 1 tablespoon

chopped capers; and 2 tablespoons finely chopped cornichon pickle. Serve

with cucumbers, as a dip for celery heats, or with fried vegetables.

 

 

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