Crispy Artichoke Recipe
Crispy Artichoke, Preserved lemon.
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Ingredients
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Crispy Artichoke
Preserved Lemon
Method
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.
- 3
- 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
- 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.
