Crispy Artichoke Recipe
Recipe information
Make Crispy Artichoke in just 1h . Crispy Artichoke, Preserved lemon.
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Ingredients
Crispy Artichoke
Preserved Lemon
Crispy Artichoke
1. Prepare the Artichokes
Drain the canned artichoke hearts and pat them dry with paper towels to remove excess moisture.
2. Prepare the Breading
In a medium bowl, mix together the flour, cornstarch, salt, black pepper, garlic powder, and paprika.
4. Heat the Oil
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
5. Bread the Artichokes
Dip each artichoke heart into the wet mixture, then dredge them in the flour mixture, ensuring an even coating. Shake off any excess.
6. Fry the Artichokes
Carefully place the breaded artichokes in the hot oil, frying in batches to avoid overcrowding. Fry for 3-4 minutes until golden brown and crispy.
7. Drain and Serve
Remove the fried artichokes with a slotted spoon and place them on paper towels to drain excess oil. Serve warm.
Preserved Lemon
8. Prepare the Lemons
Wash and scrub the lemons thoroughly to remove any wax. Cut them into quarters, leaving one side intact to create a 'hinge'.
9. Pack the Lemons
In a clean jar, sprinkle sea salt at the bottom, then pack the lemon quarters tightly, adding more salt between layers to ensure they are well coated.
10. Add Water
Pour the water into the jar until the lemons are fully submerged in the brine.
11. Seal and Store
Seal the jar tightly and let it sit at room temperature for about 1 week, shaking it daily to distribute the salt. After a week, transfer to the refrigerator and let it sit for at least 3-4 weeks before using.
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