KosherEye.com
by Chef Laura Frankel, LaurasKosherKitchen
Fritto Misto or Mixed Fry is a perfect way to celebrate spring and Passover. Instead of looking for creative uses of matzo meal, I am looking for ways to utilize produce and bring the flavors of spring to my table.
The famous Carciofi alla Giudia or Jewish Style Artichokes are an ancient spring/summer treat. The crispy brown leaves and tender heart are addictive and are a perfect way to welcome the spring. I serve these delicacies as a hors d‘oeuvres, as a snack and side dish.
Crispy fried artichokes are delicious, nutty and perfect for Passover. Baby artichokes are just coming into season and they are a springtime treat. Baby artichokes do not have the developed “choke” with all of its fibers. Instead, once the tough outer leaves are removed, the whole artichoke is edible.
Ingredients:
2 pounds baby artichokes
2 lemons for acidulated water
3 cups extra virgin olive oil
Sea salt
Parmesan cheese – optional
Garlicky-Lemon Aioli Sauce – optional
Directions:
With a little knife work and a bit of time, you are on your way to a delicious appetizer, snack or side dish. To clean the artichokes, use a paring knife to cut the outside leaves free from the body of the vegetable. Continue turning your knife around the artichoke until you have an equal amount of green leaves with yellow tops. Be sure to leave the stem intact. You can peel some of the tough green fibers from the outside. The stem gives the artichoke a pretty shape! Cut the artichoke in half lengthwise and scoop out the choke (if any) with a melon baller. Place the artichoke pieces in a bowl of cold water with lemon juice squeezed into it to keep the artichokes from turning dark
Drain artichokes on paper towels and pat dry. Heat oil in a 4–quart deep heavy saucepan over moderate heat until thermometer registers 220°F, then simmer artichokes in oil, gently stirring occasionally, until tender, about 15 minutes. Transfer with a slotted spoon to paper towels to drain.
Increase the heat until thermometer registers 375°F, then fry artichokes, in batches, until leaves are curled, browned, and crisp, about 30 to 40 seconds. Drain well on paper towels and season with a sprinkle of salt, lemon juice and grated parmesan cheese if desired.
Optional: Serve with Garlicky-Lemon Aioli Sauce.
Notes:
Yield: Serves 4-6 as an appetizer
NOTE: Some Halachic sources do not currently approve the use of artichokes due to the difficulty in cleaning. Check with your Rabbi.
Recipes: Appetizer, Articokes, Fried, Parve or Dairy if using cheese, Kosher, Passover Friendly