Fried Artichokes

March 8, 2012

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One of the wonderful aspects of living in Southern California is the weather. The weather affords us to be outdoors more than indoors, avoiding heavy boots and jackets, and perusing the local farmers market even on those rare days when there may be a light sprinkle in the air.

Last weekend, I hit up two of my favorite markets; the Saturday, Santa Monica Farmers Market and the Sunday, Brentwood Farmers Market. Saturday I loaded up on fruit (my two boys ate 2 of the 3 baskets of strawberries before we got to the car) and on Sunday my bags were brimming with veggies (and some Pupusa’s from the Pupusa guy – Levi loves them in his lunch box).

I am boring when it comes to artichokes. Either steamed with a bit of lemon rind and some peppercorns or grilled. I decided to mix it up and fry them…yes, fry! Covered in olive oil, some whole garlic cloves and a bundle of fresh oregano (from my garden), I must say, I made a very tasty treat. Sprinkled with a little sea salt as they were draining and then smothered in this shallot vinaigrette – they didn’t make it to the dinner table that night. They were eaten, standing up.

Even Lola liked them. As I was photographing them, I turned my head for ONE second and she nabbed one right off of the table. She is tiny, aggressive and oh-so cute.

Don’t throw out your fried olive oil. Once cooled, pour through a mesh strainer and store away for future vinaigrette’s, brushing eggplant, potatoes or other veggies you may throw on the grill. Or simply drizzle it over very delicious ripe tomatoes found at your local farmers market!

Fried Baby artichokes
yield: as many as you want to eat(I used 6 medium size – and cannot wait for the baby artichokes to arrive)

ingredients:
for the artichokes:
6 organic artichokes
6 cloves of garlic, peeled
6 stems of fresh oregano, tied in a bundle
1 teaspoon Celtic sea salt
1/2 teaspoon white pepper

for the vinaigrette:
2 teaspoons shallots, minced
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1 teaspoon raspberry vinegar
6 tablespoons avocado oil
1/4 teaspoon Celtic sea salt
1/8 teaspoon fresh ground pepper

instructions
for the artichokes:
• cut the stems from the bottom of the artichokes. peel off the lower leaves (about 20). trim the top part of the artichokes.• cut the artichokes in half, lengthwise.
• using a heavy duty, dutch oven, place the artichokes, flat side down.
• cover with olive oil. add the garlic, and oregano, Celtic sea salt, and white pepper.
• bring to a boil over high heat.
• cover the pot, lower flame and simmer for 22 to 25 minutes or until a knife is easily inserted into one of the hearts.
• discard the oregano and garlic. on high heat, with the cover off, fry for 4 minutes. rotate artichokes (back side down) and fry for an additional 7 minutes. they should be crispy.
• place them on a paper towel to drain.
• drizzle shallot vinaigrette over artichokes and eat standing up!

for the vinaigrette:
• toss all ingredients in a glass jar, shake it up.
• store leftovers in the fridge for your next salad

More Artichoke Dishes Around the Web:
Pesto Shells with Grilled Artichoke Hearts – The Cooking Photographer
Artichoke Stuffed Baked Potato Bites – The Comfort of Cooking
Baked Tilapia Provencale – In Erika’s Kitchen
Roasted Baby Artichokes – Spoon Fork Bacon
Lemon Artichoke Hummus – Savour The Senses

{ 16 comments… read them below or add one }

1 HeatherChristo March 8, 2012 at 9:07 am

Wonderful! I have been meaning to make fried artichokes for ages- this reminded me to do just that! Although, I haven’t seen them up here in Seattle yet. Lola is too cute Susan!

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2 Susan March 8, 2012 at 9:08 am

Thanks, Heather! Would just love to see your big guy next to my little girl. I am sure they would get along wonderfully!

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3 Marla March 8, 2012 at 10:44 am

Hi puppy!! Such a great way to prepare artichokes ~ need to try asap!

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4 Allison [Girl's Guide to Social Media] March 8, 2012 at 11:11 am

I love artichokes too! I didn’t know about saving fried olive oil. Thanks for the tip.

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5 Lori @ Lemons and Lavender March 8, 2012 at 2:10 pm

Never thought to strain and reuse the olive oil *hand hitting forehead* !
I started seeing artichokes at the farmers’ market a couple weeks ago but passed them up due to the same-old-same-old preparation I’ve fallen into. But now I have a new reason to buy them. Definitely will give your recipe a try. Sounds fabulous (and your puppy is a cutie)!

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6 Susan March 10, 2012 at 7:19 am

Thanks, Lori. I am counting the days when I can get my hands on the baby artichokes. I am going to have to make them for company, otherwise, I may eat the whole plate!

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7 Sylvie @ Gourmande in the Kitchen March 8, 2012 at 11:48 pm

Yeah I don’t think these would have lasted long enough to make it to my plate either! Sounds so good!

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8 aida mollenkamp March 9, 2012 at 7:30 am

Ooh, fried artichokes are a fave of mine. I love that you suggest keeping the olive oil because we would always do that growing up — my grandmother would fry something with garlic and chiles and then everything we used it with would have that fabulous flavor!

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9 Susan March 10, 2012 at 7:15 am

Hi Aida, I don’t think I would salavage any other type of oil, but it occured to me recently when I was making a batch of garlic infused olive oil for a pasta dish I was making. I thought, if I could use the olive oil with the fried garlic cloves, why can’t I rescue this olive oil? It truly does have a wonderful taste is perfeclty delish all on it’s own!

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10 Valentina March 9, 2012 at 2:35 pm

These artichokes are beautiful and I’m sure delicious! And what a cutie Lola is! Lovely to meet you at the FBLA meeting! :-)

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11 Susan March 10, 2012 at 7:17 am

It was so great meeting you as well, Valentina! Your dish was delicious and I look forward to chatting with you more at the next event!

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12 Joanne March 10, 2012 at 4:53 am

i have had a myriad of not-so-awesome experiences when it comes to prepping fresh artichokes but I really can’t imagine you can go wrong with frying them!

And lola is possibly the cutest thing ever.

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13 Susan March 10, 2012 at 7:16 am

I am with you Joanne. Artichokes are so delicious in a restaurant, but when it comes to the home version they can taste watery and bland. One can’t eat fried artichokes every week, but they are sure are a welcome treat!

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14 Maris (In Good Taste) March 10, 2012 at 6:21 pm

Lola is precious! How can you stand how cute she is?

And the artichokes sound good too :)

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15 Kristina Vanni March 10, 2012 at 8:04 pm

This makes me want to head over to the farmer’s market! Frying the artichokes must bring out such flavor. Maybe I will pick some up this weekend!

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16 marla June 28, 2012 at 1:00 pm

I have never had fried artichokes but they sound really great ~ must try. Cute pup!

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