Deep Fried Artichoke Hearts

This was a signature dish of a restaurant company I used to work for. Unfortunately the company was bought up by a larger corporation that mismanaged the company and within a few years closed all the stores down, turning them into other restaurants that fared terribly and eventually closed down completely.

Ingredients for Fried Artichoke Hearts

Recipe that follows is for 1 can of Artichokes

1 can large artichoke hearts 6 – 8 count ( smaller chokes tend to fall apart too easily)
2 eggs
½ cup all purpose flour
2 cups panko bread crumbs
oil for frying
1 stick butter
2 -3 garlic cloves finely chopped
2 -3 Tbs Parmesan cheese
2-3 tbs lemon juice

Take the butter and garlic and lemon juice and melt and combine in a small sauce pan. Use a fryer, or in a 2 quart sauce pot place enough oil to come up 2 to 3 inches and turn heat to medium, using a thermometer bring oil up to 350°.

In 3 bowls large enough to accommodate the ingredients, place the flour in one, eggs whipped with a little water added to make a wash in another, and the panko bread crumbs in the third.

Take the artichoke hearts and cut them in half ,length wise. Working in small batches place the halves into the flour , then into the egg wash and finally into the crumbs to completely coat. Place finish chokes into a bowl to hold.

Fry in batches in the hot oil until golden brown. Place on a plate and spoon some of the garlic butter over the top and the lightly sprinkle with the Parmesan. Once all are cooked pour remaining garlic butter over all and sprinkle with remaining Parmesan. Serve hot. If you are making larger amounts simply multiply the ingredients proportionally.

Deep Fried Artichoke Hearts

2013-10-17 17:51:42

Serves 4

A great side or party dish

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Prep Time

30 min

Cook Time

15 min

Total Time

45 min

Prep Time

30 min

Cook Time

15 min

Total Time

45 min

Ingredients

1 can large artichoke hearts 6 - 8 count ( smaller chokes tend to fall apart too easily)
2 eggs
½ cup all purpose flour
2 cups panko bread crumbs
oil for frying
1 stick butter
2 -3 garlic cloves finely chopped
2 -3 Tbs Parmesan cheese
2-3 tbs lemon juice
Finely chopped parsley for garnish

Instructions

Take the butter and garlic and lemon juice and melt and combine in a small sauce pan. Use a fryer, or in a 2 quart sauce pot place enough oil to come up 2 to 3 inches and turn heat to medium, using a thermometer bring oil up to 350°.
In 3 bowls large enough to accommodate the ingredients, place the flour in one, eggs whipped with a little water added to make a wash in another, and the panko bread crumbs in the third.
Take the artichoke hearts and cut them in half ,length wise. Working in small batches place the halves into the flour , then into the egg wash and finally into the crumbs to completely coat. Place finish chokes into a bowl to hold.
Fry in batches in the hot oil until golden brown. Place on a plate and spoon some of the garlic butter over the top and the lightly sprinkle with the Parmesan. Once all are cooked pour remaining garlic butter over all and sprinkle with remaining Parmesan and the parsley. Serve hot. If you are making larger amounts simply multiply the ingredients proportionally.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

Here are a few items to help make this recipe:
Anolon Advanced Hard Anodized Nonstick 2-Quart Covered Saucepan
Farberware 3-Piece Wood Cutting Board Set
Presto 05466 Stainless Steel Dual Basket Pro Fry Immersion Element Deep Fryer

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Salmon Mousseline with Lemon Dill Sauce & glazed Carrots — Salmon Mousseline with Lemon Dill Sauce & Glazed Carrots

Salmon Mousseline & Lemon Dill Sauce

The last time my son came down to visit we had a very nice salmon steak dinner. The tail ends and other bits of the fillets that I didn’t use I froze for another time. Last night was the “time” and I went with a Salmon Mousseline.

Ingredients for Salmon Moussline

10 -12 oz skinned salmon
1 cup Heavy Cream
2 eggs
1 shallot diced
1 clove garlic diced
½ tsp dill weed
2 dashes Tabasco sauce
appox ½ tsp salt & pepper

Depending on what you are going to use the Mousseline for, will determine which ramekin or terrine size you will use. For this recipe, as a main course, I used 2 5 inch X 2½” deep approximately 2 cup ramekins. They need to be well buttered with parchment on the bottoms.

Directions for Salmon Mousseline

Preheat oven to 375°

Take the salmon and in a food processor with a steel blade chop for a few seconds. Add the dill, Tabasco, egg, shallot, garlic, and salt and pepper and chopped again for a few seconds. With processor running add the cream until all is combined and forms a paste. Put into a bowl and put into the refrigerator for about ½ an hour.

Take the well buttered and parchment lined ramekins and divide the mousseline between them. Place into a baking pan, place pan onto a center rack in the oven and then pour boiling water to come up 1/3 of the sides of the ramekins. Depending on the size, bake anywhere from 20 – 60 minutes ( appetizers size will take about 20 minutes and larger terrines and ramekins can take up to an hour). To check place a toothpick into center and if liquid comes out, continue to cook.. You can take out of the water bath and bake on rack for the last 5 – 10 minutes.

Ingredients for Lemon Dill Sauce

1½ cups of milk
4 tbs butter
4 tbs all purpose flour
1 shallot finely chopped
3 tbs fresh lemon juice
zest of ½ a lemon
1 tsp dill weed
salt & pepper

In a sauce pan, place the butter over medium heat and add the shallots and cook until the shallots are softened. Once the shallots are softened add in the flour and cook until all the flour is combined, continue to cook for a few minutes to cook out the raw flour taste.. Add in the milk and bring heat up to high, while continuing to stir to keep from burning. As the sauce begins to thicken add the zest , the juice , salt & pepper and the dill. continue to cook and stir until sauce thickens . Remove from heat and place in a gravy boat, and serve.

Here are a few items to help make this recipe:
Norpro 6 Piece Porcelain Ramekin Set
Norpro 260 Porcelain Ramekins, Set of 4
Le Creuset Heritage Stoneware 3/4-Quart Pate Terrine with Press, White
Le Creuset Heritage Stoneware 1 1/2qt Loaf Pan, Cherry

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .