Text 25575, 97 rader
Skriven 2015-04-01 07:17:00 av Dave Drum (1:261/38.0)
Ärende: Gourmet 534
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Artichoke Fritters w/Green Goddess Dipping Sauce
 Categories: Vegetables, Citrus, Sauces, Beer, Appetisers
      Yield: 6 servings

MMMMM---------------------------SAUCE--------------------------------
    1/4 c  Chopped fresh chives
    1/4 c  Chopped fresh Italian
           - parsley
      2    Anchovy filets
      2 tb White wine vinegar with
           - tarragon
      3 tb Extra-virgin olive oil
    1/2 c  Cr+¿me fra+«che or sour cream

MMMMM--------------------------FRITTERS-------------------------------
      1 c  + 2 tb all purpose flour
    1/2 ts Salt
    3/4 c  Lager beer; room temp
      2 lg Eggs; separated
      3 tb Extra-virgin olive oil;
           - divided
      2 tb Fresh lemon juice; divided
  1 1/2 ts Fine grated lemon peel
      6 lg Artichokes
           Oil (for deep-frying)
      2 tb Chopped fresh Italian
           - parsley
           Lemon wedges (garnish)

  FOR SAUCE: Combine first 4 ingredients in processor; blend
  until mix is fine chopped. With machine running, add oil
  through feed tube; puree until mixture is almost smooth.
  Add cr+¿me fra+«che; process until smooth. Transfer sauce to
  small bowl; season with salt and pepper.

  DO AHEAD: Can be made 1 day ahead. Cover and chill.
  Rewhisk before using.

  FOR FRITTERS: Sift flour and 1/2 teaspoon salt into medium
  bowl. Make well in center of flour mixture; add beer, egg
  yolks, 2 tb olive oil, 1 tablespoon lemon juice, and lemon
  peel and whisk until well blended. Let batter stand at
  room temp at least 1 hour and up to 2 hours. Rewhisk
  before continuing.

  Fill large bowl with water; add remaining 1 tablespoon
  lemon juice. Using large knife, cut off top half of 1
  artichoke, then cut off all but 3/4 inch of stem. Remove
  tough outer leaves until only 2 rows of tender green
  leaves remain in center. Using vegetable peeler, peel
  stem. Cut artichoke lengthwise in half. Using paring
  knife, cut out prickly choke in center; discard. Cut
  artichoke lengthwise in 1/4" thick slices; immediately
  place in lemon water. Repeat with remaining artichokes.
  Drain artichokes. Heat remaining 1 tb olive oil in large
  skillet over medium-low heat. Add chokes and 1/2 cup tap
  water to skillet; sprinkle with salt and pepper. Bring to
  boil. Cover, reduce heat to medium, and simmer until
  artichokes are tender and water evaporates, abt 15
  minutes. Remove from heat and cool.

  DO AHEAD: Can be made 2 hours ahead. Cover and chill.

  Line large baking sheet with several layers of paper
  towels. Beat egg whites in medium bowl until stiff but not
  dry. Fold whites into batter, then fold in artichokes.

  Pour enough oil into large saucepan to reach depth of 2".
  Attach deep-fry thermometer to side of pan; heat oil to
  375+.F/190+.C. Working in batches, drop artichoke mixture by
  tbs into oil; fry until golden, turning often, about 2
  minutes per batch. Using slotted spoon, transfer fritters
  to paper towels. Sprinkle with salt. Transfer fritters to
  platter; sprinkle with parsley. Garnish with lemon wedges.

  Serve sauce alongside.

  by Joanne Weir

  Bon App+¬tit | March 2009

  Yield: Makes 6 appetizer servings

  MM Format by Dave Drum - 25 March 2009

  Uncle Dirty Dave's Archives

MMMMM

... It's the freakin' pinnacle of all flavor combinations!

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)