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Back to Artichoke, Fennel, and Lemon Fritto Misto All Reviews for Artichoke, Fennel, and Lemon Fritto Misto - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 10 fried-artichoke-0303-mla99923.jpg
Ingredients Ingredient Checklist 2 medium artichokes 1 large fennel bulb, trimmed, cored, and thinly sliced 2 lemons, preferably Meyer, washed and very thinly sliced into rounds 2 cups buttermilk 3 cups all-purpose flour Coarse salt and freshly ground pepper 5 cups peanut or canola oil
Gallery Read the full recipe after the video.
Recipe Summary Servings: 10 fried-artichoke-0303-mla99923.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
fried-artichoke-0303-mla99923.jpg
fried-artichoke-0303-mla99923.jpg
Ingredients
Ingredients
- 2 medium artichokes 1 large fennel bulb, trimmed, cored, and thinly sliced 2 lemons, preferably Meyer, washed and very thinly sliced into rounds 2 cups buttermilk 3 cups all-purpose flour Coarse salt and freshly ground pepper 5 cups peanut or canola oil
Directions
To separate artichoke bottoms, slice off upper two-thirds of each bulb, and discard. Snap off tough outer leaves; scoop out bristly choke with a spoon. Using a vegetable peeler or paring knife, remove green skin from around white center. Thinly slice bottoms.
In a medium bowl, stir together the artichoke bottoms, fennel, lemons, and buttermilk to coat evenly. Place flour in a separate bowl, and season with salt and pepper; whisk to combine.
Pour the oil into a heavy, deep-sided skillet or deep fryer; place over medium-high heat until it registers 370 degrees on a deep-fry thermometer. Drain vegetables and lemons, discarding liquid.
Working with one piece at a time, dredge vegetables and lemon in flour, and carefully place in the hot oil. Cook 6 to 7 pieces at a time until golden brown, about 3 minutes.
Using kitchen tongs or a slotted spoon, transfer vegetables and lemons to drain on a paper-towel-lined plate. As soon as each batch is done, sprinkle with salt, and serve immediately.
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All Reviews for Artichoke, Fennel, and Lemon Fritto Misto
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Artichoke, Fennel, and Lemon Fritto Misto
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
