![]() ![]() Serve with an aioli for dipping, or simply squeeze fresh lemon. Place on a paper towel-lined plate to drain and lightly season with salt. Air fry for 12-15 minutes, flipping halfway, or until a leaf can be easily pulled from the base of the artichoke and you can easily pierce the heart with the tip of a paring knife. Fry artichokes, flipping until both sides are golden brown. Place the artichokes, cut side down, into the basket of the air fryer. ![]() Once the oil is hot, gently place the artichokes in the skillet. Set on a separate plate.įill a cast-iron skillet with a thick layer of oil (about a ¼ of an inch) and heat on medium-high. Third station, combine breadcrumbs, Parmigiano cheese and season with the thyme and parsley.ĭip each artichoke into the flour, followed by the egg, then the breadcrumb mixture, until all are coated. Second station, gently beat 2 eggs and season with salt and pepper. Fill a large bowl with water halve and squeeze 2 lemons into it. First station, combine the flour and season with salt and pepper. Next, make 3 dredging stations using shallow bowls or plates. If using frozen artichokes, thaw and pat dry. Then, drain the artichokes and thoroughly pat dry. Place seasoned bread crumbs in a separate bowl. In a small bowl, whisk together eggs and milk. ![]() Once water is at a boil, add the artichokes and cook until the hearts are fork-tender (about 15-20 minutes). Heat oil in a deep-fryer or heavy deep skillet to 350 degrees F (175 degrees C). Using a spoon, remove the “fuzzy” centers of the artichokes. Then, trim the stem ends, and cut the artichokes in half lengthwise. Bring a large pot of water, the juice of one lemon, and rind to a boil.Ĭlean the baby artichokes by removing all the outer petals with thorns. ![]()
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