by dymnyno
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by Sarah Shatz
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by dymnyno
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by Sarah Shatz
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by dymnyno
A&M's Testing Notes:
Expand Collapsedymnyno's Notes:
Expand2 globe artichokes, preferable with some stalk. Ask a question about this ingredient
1/2 lemon Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1 egg, beaten Ask a question about this ingredient
1 cup dry bread crumbs Ask a question about this ingredient
Prepare the artichokes: Peel all the leaves off the choke. Peel the stalk and with a paring knife neatly trim the bottom where you removed the leaves.
Ask a question about this stepCut the trimmed artichokes in half vertically and with a spoon remove the hairy choke. Be careful when cutting in half to evenly cut the stem, too.
Ask a question about this stepRub immediately with lemon juice so the artichoke doesn't get brown (which happens very quickly!). Steam the hearts until tender. Time will vary depending on the size of the hearts (about 15 minutes).
Ask a question about this stepDip each artichoke half into the egg and then into the bread crumbs.
Ask a question about this stepFry in the olive oil over medium heat until golden.
Ask a question about this stepSet on paper towels to absorb the oil.
Ask a question about this step1/2 cup creme fraiche Ask a question about this ingredient
1 tsp cumin seeds, toasted and ground Ask a question about this ingredient
finely grated zest of a lime Ask a question about this ingredient
juice of a lime Ask a question about this ingredient
Mix all the ingredients together, adding salt to taste.
Ask a question about this stepServe the golden hearts warm with the creamy dipping sauce.
Ask a question about this stepCongratulations! We have three artichokes in our yard that are ready to eat, and we will make this recipe!
Omigosh! I love these. There used to be a pizzeria in the North End of Boston that used to do artichoke hearts in a similar manner and then use them as pizza topping. Can you say "Dinner?"
Pizza topping....WOW.Love the thought...
Wonderful to see you win with this! Marcella has inspired me so much over the years...
This is so beautiful and I am honored to share this moment with you. I have been out of town camping with no internet. This was such a great surprise to come home to. GREG
my mother used to make these. They are the best, especially in a cold cut sandwich. yum.
How beautiful! And delicious! Congratulations!
These sound like such a treat!!! Yum! And that dipping sauce...mmmmm....mmm.
I love artichokes and wish there was a "vote for both" recipes button this week!! These looks fabulous, the hearts are my favorite part.
I made these last week and they are dangerously scrumptious. It's fortunate there's some work involved, or I'd be eating them all the time. Congratulations, dymnyno!
Congratulations dymnyno!!! I make artichokes often and can't wait to try this. This is a must-have for our next potluck!
This recipe sounds amazing. Fried artichoke hearts with panko and a creme fraiche sauce - what's not to love?
Great combination, this looks delectable, can't wait to try it!
Mmm mmm and the dipping sauce looks lovely too (I love toasted cumin).
dymnyno, congratulations! artichokes, panko, creme fraiche--who wouldn't love this?! I have 2 large artichokes (and creme fraiche) in my refrigerator and house guests for the weekend--loking forward to this treat.
Oh gosh, would I like these now for lunch. Can't wait to give this a try.
BTW, this recipe inspired me; I have a Grilled Martini Pizza on F52, and after reading the contest entries my mind created a Grilled Hearts of Gold Pizza; fry, cool & slice ready for a grilled pizza round sauced with your lime dipping sauce thickened a bit, ready to heat and crisp.
I love it!!! Looks absolutely delicious.
Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
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Usually we'd eat the leaves, but this recipe focuses on the best part of the vegetable: the heart.
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The inner leaves are tender enough to shred and eat raw in a salad if you don't want to throw them away. Just make sure to get rid of the prickers!
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Right before you get to the hairy choke itself, you'll come across these lovely pink leaves.
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Be careful paring down the sides of the heart where you've removed the leaves -- we don't want any artichoke-induced wounds!
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Use a peeler to trim the stem, which is not only edible but delicious!
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Rubbing the artichoke with a lemon as you trim helps keep it from turning brown.
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To get rid of the choke, use a spoon to pry away the hairy filaments.
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A 15-minute steam did the trick, rendering our artichoke hearts tender but not mushy.
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While the hearts steamed, we whipped up the dipping sauce.
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Lime zest and juice add even more acidity to creme fraiche.
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Some cumin and a sprinkling of salt, and that's it!
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Our frying station is ready.
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After dipping each heart in beaten egg and panko, you gently lay it in a pan with just a couple of tablespoons of olive oil.
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If the crust browns too quickly, make sure to adjust the heat.
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If you double or triple the recipe, still try to work in small batches -- the hearts will brown better.
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I made these (without the dipping sauce) and they were fantastic! Great, quick method!