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Fried Artichoke Bottoms with Picholine Olive Dressing Recipe

Fried Artichoke Bottoms with Picholine Olive Dressing Recipe

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Fried Artichoke Bottoms with Picholine Olive Dressing

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Ingredients:

Serving

Directions:

To cook the artichokes, prepare a bowl with cold water and 3 sliced lemons to store the artichokes in after they have been peeled to prevent discoloration.
Using a paring knife, remove the outer leaves and trim off the stem of each artichoke, and place in lemon water until ready to use.
In a medium size pot, combine the celery, garlic, white wine, juice of 2 lemons, parsley, thyme, chicken stock, and salt and pepper, and bring to a simmer. Add the artichokes and cover them with a dishtowel to submerse the artichokes in the liquid. Cook for approximately 45 minutes, or until fork tender. When finished cooking, remove artichokes from liquid, and let cool to room temperature.
Once they have cooled, remove any inner leaves and choke that are remaining. Slice the artichoke bottoms into four pieces.
To bread the artichokes, set up the flour, lightly beaten eggs, and bread crumbs in separate dishes. Dredge the cut artichoke bottoms first in the flour, then in the eggs, and finally in the bread crumbs. Repeat this process until all pieces are breaded. Refrigerate until ready to fry.
To prepare the dressing, combine the olives and olive juice in a food processor. Process until ground. Add the lemon juice, sherry vinegar, Dijon mustard, and egg yolk, and pulse until all ingredients are mixed together. While pulsing, drizzle in the olive oil to create an emulsion. Season with salt and pepper. Refrigerate until ready to serve.
To fry the artichoke bottoms, use a heavy-bottomed saucepot, filled half way up with corn oil. Place over medium high heat and bring oil to 350 degrees F. Use a candy thermometer to determine the temperature. When oil is hot, add the artichokes a few pieces at a time and fry until golden brown. Remove from oil, drain on paper towels, and season with salt and pepper.
To serve, fill a ramekin with the picholine dressing. Line a platter with romaine lettuce, and place the fried artichokes on top. Garnish the platter with lemon wedges and parsley sprigs.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2071.08 Kcal (8671 kJ)
Calories from fat	1198.09 Kcal
		% Daily Value*
Total Fat	133.12g	205%
Cholesterol	178.08mg	59%
Sodium	3482.72mg	145%
Potassium	2253.97mg	48%
Total Carbs	174.48g	58%
Sugars	20.9g	84%
Dietary Fiber	29.26g	117%
Protein	45.54g	91%
Vitamin C	77.7mg	130%
Iron	12.7mg	70%
Calcium	551.2mg	55%

Amount Per 100 g
Calories	147.08 Kcal (616 kJ)
Calories from fat	85.09 Kcal
		% Daily Value*
Total Fat	9.45g	205%
Cholesterol	12.65mg	59%
Sodium	247.33mg	145%
Potassium	160.07mg	48%
Total Carbs	12.39g	58%
Sugars	1.48g	84%
Dietary Fiber	2.08g	117%
Protein	3.23g	91%
Vitamin C	5.5mg	130%
Iron	0.9mg	70%
Calcium	39.1mg	55%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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