Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Fried Artichoke Sandwiches
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 574
- Total Fat
- 32 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 104 milligrams
- Sodium
- 1399 milligrams
- Carbohydrates
- 56 grams
- Dietary Fiber
- 8 grams
- Sugar
- 1 grams
- Protein
- 15 grams
Golden fried artichoke hearts take center stage in this filling but light vegetarian sandwich. Frozen artichoke hearts are dredged and shallow-fried until crisp, then piled onto ciabatta rolls with tangy pepperoncini, salty Parmesan and a zesty mayo spiked with some of the pepperoncini brine. A mix of sliced radicchio and romaine lettuce adds freshness and crunch, making this an ideal lunch or casual dinner.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 574
- Total Fat
- 32 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 104 milligrams
- Sodium
- 1399 milligrams
- Carbohydrates
- 56 grams
- Dietary Fiber
- 8 grams
- Sugar
- 1 grams
- Protein
- 15 grams
Ingredients
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Directions
- Pat the artichoke hearts dry with a paper towel. Whisk together the flour, 3/4 teaspoon salt and a few grinds of pepper in a baking dish. Whisk together the eggs, 1/4 teaspoon salt and a few grinds of pepper in another baking dish until combined.
- Fill a large skillet with about 1/4 inch of vegetable oil and set over medium heat. Coat the artichoke hearts in the egg mixture first, then coat in the flour mixture, tapping off the excess. Fry in 2 batches until golden brown and crisp, turning halfway through, about 3 minutes. Transfer to a paper towel-lined baking sheet to drain; sprinkle with salt.
- Mix the mayonnaise with the pepperoncini brine in a small bowl and spread on the roll bottoms. Top with the Parmesan, then the fried artichoke hearts and sliced pepperoncini. Toss the romaine and radicchio in a bowl and add to the sandwiches. Season with salt and pepper and add the roll tops. Serve with potato chips.
