Recipe courtesy of Douglas Wede
Artichoke Flowers
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- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 655
- Total Fat
- 60 g
- Saturated Fat
- 14 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 8 g
- Sugar
- 11 g
- Protein
- 6 g
- Cholesterol
- 52 mg
- Sodium
- 820 mg
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 655
- Total Fat
- 60 g
- Saturated Fat
- 14 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 8 g
- Sugar
- 11 g
- Protein
- 6 g
- Cholesterol
- 52 mg
- Sodium
- 820 mg
Ingredients
Dipping Sauce:
Directions
- Heat oil in deep fryer to 375 degrees F.
- Clip the tips off the artichoke leaves with kitchen shears and remove outer leaves until you reach the thin softer inner leaves. Cut off the stem as close to the heart of the artichoke as possible.
- Place artichokes into the deep fryer, do not overcrowd the pan, and cook until they open up and are golden brown. Drain cooked artichokes on a paper towels and season with seasoning salt while still hot.
- Serve on a plate removing leaves to dip in sauce.
Dipping Sauce:
- Combine ingredients together and serve as an accompaniment for the artichoke flowers.
