Tag: artichokes

Fried artichokes: the tricks to make them perfect – Italian Cuisine

Find out with what little precautions to make fried artichokes even more special: from the right batter to the consistency to be obtained, passing through the pan and the oil to be used

THE artichokes they are delicious in all sauces, simply sautéed or in a risotto. The non plus ultra, however, is to make them fried and it does not matter if the judge, in batter or simply floured. Once you have established the recipe you prefer, follow ours tricks for howling fried artichokes.

The right batter

The recipes of the batter can be varied: with or without eggs, with wheat or rice flour, with beer or water or sparkling water. The best is that formed by proteins and starches (therefore eggs and flour, for example): this combination is the one that returns the most golden and inviting crust when fried. In any case, the foresight when you prepare it is to make sure that the compound is beautiful and dense that sticks good for artichoke slices.
Even the unpleasant passage of Sift the flour, in the end, will be rewarded, preventing lumps from forming in the batter.
Regardless of the ingredients, however, one of the tricks to obtain excellent fried artichokes is that of shake off the excess batter (or flour, if they are only floured), which could detach from the vegetables and burn in oil, giving an unpleasant aftertaste to all the other artichokes.

Fried artichokes: professional tricks

Still on the subject of batter, if you prepare it with eggs, there is a way to make it soft and very light. The trick is to beat the yolks with a pinch of salt and beat the egg whites until stiff. Incorporate the flour into the yolks and then, stirring gently from the bottom upwards, also add the egg whites.

The importance of tools

To get perfect fried artichokes one of the secrets is to use the right utensils. There most suitable pan to frying is that in iron, also loved by chefs, because it conducts heat evenly.

Oil for frying: there is plenty of choice

The oil lane in the supermarket is usually extremely rich and well-stocked, which then to choose for optimal results? We advise you to opt for the dear old man extra virgin olive oil or peanut oil, the oils most resistant to high temperatures.
Among the tricks for unrivaled fried artichokes, there would be to fry with a thermometer. The ideal temperature for frying is, in fact, between 160 and 180 degrees.
You don't need to remember that artichokes should be dipped inoil only when it is hot to prevent them getting soaked, isn't it?

l artichokes in 5 recipes – Italian Cuisine

Fried, stewed or in a mixture with eggs and cream: the thousand lives of artichokes, versatile vegetables, perfect for preparing appetizers, first or second

The artichokes they are one of the most intriguing vegetables of this period: they can be simple side dish, the element characterizing of a dish (as in risotto with artichokes) or become a single dish (see stuffed artichokes). They are vegetables rich in mineral salts like iron, calcium and phosphorus, but also vitamins, such as A, B and C. They are found on market stalls throughout the winter and there are different types, some with thorns, others without. I'm endless recipes to bring them to the table. We will suggest five.

Artichoke croquettes

They are tasty croquettes that can be served as finger food or as a second to be combined with a fresh salad. First clean it up 6 artichokes, reduce them into thin slices and place them in a pan with a tablespoon of oil, a clove of garlic and a pinch of salt. Cover them with water, add half a glass of white wine and let it stew covered for 10 minutes. When they are cooked, let them cool and then chop them. Boil in a saucepan 100 g of milk with 100 g of water and 50 g of butter. Then add 200 g of flour and a pinch of salt and mix with a whisk to prevent lumps from forming. Incorporate this mixture 4 eggs, one at a time, and then the artichokes. Fry the mixture by spooning it, little by little, in plenty of hot peanut oil. Drain them, let them dry on a sheet of absorbent paper and serve very hot croquettes.

Hot Fried Artichokes

Salad with artichokes, fennel and orange

Slice thinly i artichokes already cleansed and washed, place them in a basin with water and lemon while also slicing fennel. Take an orange, peel it and peel it and cut the slices into small pieces. In a large bowl mix the artichokes removed from the water, the fennel and the small pieces of orange. Add some anchovy fillets in oil, a drizzle of extra virgin olive oil, the juice of half an orange, stir and bring to the table.

Savory pie with artichokes and fondue

Clean and clean 6 artichokes, open them in half and remove the internal beard and then make them into wedges. Brown them in a pan with a drizzle of oil and a clove of garlic. Apart heated 150 g of milk and 150 g of cream in a saucepan, add a tablespoon of cornflour dissolved in water and stir. Combined with milk 120 g of fontina or toma in small pieces, mix well and season with salt. Add to this mixture one whole egg and then the stewed artichokes. Take a now puff pastry roll, roll it out on a baking sheet covered with baking paper, prick the bottom of it, cover it with a little breadcrumbs and pour the artichoke mixture into it. Sprinkle the surface with Parmesan and bake the cake at 180 degrees for 20 minutes.

Artichoke pudding

You will need this recipe 800 g of artichokes to be cleaned. Collect in a bowl 6 slices of bread without crust and chopped, combined 200 g of fresh cream, 2 eggs and chopped parsley. In a pan, sauté the artichokes in a drizzle of extra virgin olive oil, peeled and cut into wedges, for 10 minutes. When the artichokes are ready, add salt, add them to the cream and the eggs and mix well. Divide the mixture into 6 buttered and baked molds at 180 degrees for 20 minutes. Serve hot puddings.

Cream of artichokes, prawns and cashews

In a large saucepan, simmer the artichokes already trimmed in a little oil (calculate two each) and half a liter of water. Let it cook until it is light and, if necessary, add more water during cooking. When they are ready, blend them, add a dash of fresh cream, season with salt and garnish with prawns sautéed in a little oil and blended with del Cognac. Decorate with un-roasted and unsalted cashew nuts broken into pieces and served immediately.

Our other recipes with artichokes

Fregola recipe with prawns, artichokes and cherry tomatoes – Italian Cuisine

Ingredients

200 g fregola
6 pcs shrimp
3 pcs artichokes
3 pcs yellow tomatoes
3 pcs red tomatoes
3 pcs green tomatoes
1 pcs shallots
dry white wine
lemon
parsley
sugar
salt
extra virgin olive oil

Duration: 1 h

Level: Easy

Dose: 6 people

For the fregola recipe with prawns, artichokes and cherry tomatoes, Wash the tomatoes, cut them in half and arrange them on a baking sheet covered with baking paper. Season with oil, salt and sugar and cook at 120 ° C for about 20 minutes. Shell the prawns and remove the black gut. Peel the artichokes, cut them into wedges and dip them gradually in water acidulated with the juice of 1 lemon. Cook the artichokes in boiling salted water with 2 stems of parsley, the shells and the shrimp heads for 7-8 minutes. Chop the shallot and brown it in a saucepan with 2-3 tablespoons of oil for 1-2 minutes; add the fregola, season with salt and cook for a couple of minutes; sprinkle with a splash of white wine, let it evaporate and continue cooking for 15-20 minutes, wetting occasionally with 1 ladle of the artichoke cooking water. Finally whip the fregola with 2 tablespoons of oil. Heat a greased pan with a little oil and blanch the shrimp tails for 30 seconds on each side. Arrange the fregola in the bowls, place the cherry tomatoes, the artichoke segments and the prawns on top and serve, completing to taste with sprouts.