Today’s Fry-day post is inspired by my recent trip to Homestead Manor’s farmer’s market. Since I have been learning a lot about farm-to-table foods, I decided to share a recipe with a vegetable that’s currently in season. The great thing about buying seasonal produce is that local farmer’s markets are likely to have them available! My vegetable of choice this time was an artichoke, and I did have my challenges with cutting one up. My time-saving tip for you is this helpful how-to video. For this particular recipe, you can stop the video at two minutes and thirty-eight seconds. Once you get the hang of prepping the artichoke, it’s pretty simple! I’ve also included my favorite recipe for lemon aioli, which is the perfect dipping sauce for these delicious fried artichokes. Enjoy!
-4 large artichokes
-32 fl oz peanut oil
-1/2 bunch parsley, finely chopped
1. Cut the lemons in half and set aside
2. Clean the artichoke, then peel the outer green edges with a knife or a peeler.
3. Squeeze lemon over the artichoke, and use the rhine to spread.
4. Heat peanut oil in a tall pot over medium heat.
5. Fry the artichokes until they are slightly golden in color. Remove artichokes from oil and drain on paper towels.
6. Turn temperature of oil up to medium high. Return artichokes to the oil and fry until they are completely opened and deep golden brown. Remove from oil, place face down on paper towels to let all the oil drain.
7. Serve warm (with aioli)!
-2 garlic clove
-1/2 teaspoon salt
-1 egg yolk
-1 lemon, zested and juiced
-1 cup olive oil
In a mortar, pound the garlic and salt to form a paste. Stir in the egg yolk, lemon zest, and juice until integrated. Add the olive oil in a slow trickle, and blend. If you want, you can add ¾ cups of Mayonnaise to your mixture.
What are some of the farm-fresh vegetables at your local market? Do you fry them? I’m always looking for a new recipe to try, so feel free to share yours in the comments below!