By Bite It on January 19, 2012
Oh gosh, where do I begin? This is one of the most amazing creations ever! If you’re looking for a snack with an off-the-charts ‘WOW’ factor, and a major conversation starter, here it is!! Although, I do feel a bit cheated knowing now that there has always been a way to enjoy 90% of the artichoke, instead of all that work of scraping the leaves on our teeth for a measly 40-ish% of yumminess..but oh well!
Frying these babies up turns the leaves into crispy artichoke chips, and they are completely edible! You may still get a stubborn leaf in there..but the flavor punch & crunch is beyond compare, and unlike anything you’ll ever taste. This method is such a treat, and literally turns an ordinary Artichoke into a snack that will give even the best potato chips & dip a run for their money!
I have to start by saying that through this artichoke preparation method, I learned that this vegetable is one of the most naturally beautiful creations ever! And it’s so strange, but after it’s trimmed, the center smells exactly like a fresh cut rose!
So the next time you’re looking for a fun side dish, or a unique snack..give these beauties a chance! This method is so much fun and so delicious, such great alternative to chips!
1 fresh artichoke
Canola oil for frying
Lemon and its zest for the side
Melted butter..for dipping!
Kosher salt for sprinkling!
In a medium sized, deep pot heat up the oil
Make sure the oil is deep enough to cover 3/4 of the artichoke, the oil will expand when you add the artichoke to it..so it needs room!
Trim the sharp thorny ends of all the leaves, and spread out the artichoke.
When the oil is ready, gently lower the artichoke, leaves down/stem up, into the oil
Babysit it while it fries up, it takes about 12-15 minutes to get golden, but make sure it doesn’t burn!
Drain, sprinkle some salt & serve with some lemon zest, melted butter and lemon wedges! Or, you can get creative with your dip and mix up some garlic aioli, or a nice dill/sour cream combo..Mmm!
Make sure to remove the choke (the fuzzy center) of the artichoke before serving the heart!
Each crispy and golden leaf will come out easily, and will have so much flavor!
Cut the heart into fourths, dip in butter and savor the most succulent bite EVER! ~Enjoy!
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