Directions
This is a traditional Jewish Roman dish. The first step is to prep the artichoke. The second step is to heat the cooking oil. The third step is to make the aioli. The last step is to fry the artichoke. Enjoy!
(Visited 206 times, 2 visits today)
Steps
|
If you are using fresh artichoke. The you have to peel the artichoke till you get to the tender heart. Clean out y=the yoke which is furry and inedible. Place in a bowl of cold water with lemon juice. This will keep the artichoke from turning brown. |
|
|
If you are using frozen artichoke then defrost and dry completely. |
|
|
Mix flour and seltzer water to form a light batter. |
|
|
Crush garlic with 1/8 tsp of salt to form a paste. Add saffron. Add to a bowl. |
|
|
Add room temperature egg yolk, water and 1/8 tsp of salt and lemon juice. blend with immersion blender. |
|
|
Add olive oil slowly while running blender. |
|
|
Slowly add oil not olive oil. Walnut oil, vegetable oil or any flavorless oil. Keep adding till aioli thickens. |
|
|
Once thicken adjust seasoning then refrigerate till ready to use. |
|
|
In a thick bottom deep frying pan add enough oil till it is half fill. Turn on medium heat. |
|
|
The oil is ready once you can drop a piece of bread in the oil and bubbles immediately start to form around the bread. |
|
|
Lightly dust each artichoke heart then dip into the batter. After place in the hot oil. |
|
|
Fry each piece till golden brown. Drain on paper towels or coffee filters. |
|
|
Lightly dust with sea salt. Serve immediately with saffron aioli and lemon wedges. |
Recipe Reviews
There are no reviews for this recipe yet, use a form below to write your review
