Fried Artichokes
- Level: Easy
- Yield: s: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1873
- Total Fat
- 141
- Saturated Fat
- 13
- Carbohydrates
- 96
- Dietary Fiber
- 18
- Sugar
- 6
- Protein
- 58
- Cholesterol
- 108
- Sodium
- 2058
- Total: 36 min
- Prep: 20 min
- Inactive: 1 min
- Cook: 15 min
Ingredients
5 medium-size artichokes
Juice of 1 lemon
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
Fish Tacos, recipe follows, for serving
Pico de Gallo:
1 1/2 pounds mixed heirloom tomatoes, not overly ripe, medium dice
3 tablespoons capers, rinsed and chopped
3 tablespoons extra-virgin olive oil
Juice of 1 lemon
1/2 bunch fresh cilantro, stems removed, coarsely chopped
1/2 small red onion, diced small (about 1/2 cup)
Sea salt and freshly ground black pepper
Radishes with White Anchovies:
1 bunch radishes, scrubbed clean, tops trimmed
8 ounces (1 package) marinated white anchovy fillets (boquerones), sliced into strips
1/4 cup packed fresh flat-leaf parsley leaves, chopped
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Fish Tacos:
1 cup all-purpose flour
1/2 cup medium ground semolina flour
1 teaspoon baking powder
1/2 teaspoon sea salt
Freshly ground black pepper
1 bottle lager beer
Canola oil, for frying (you'll need at least 4 to 8 cups)
2 pounds tilapia
Twelve 4-inch soft corn tortillas, or smallest size available
2 cups shredded lettuce, for serving
1 avocado, sliced, for serving
Lemon wedges for serving
Directions
- Using a paring knife, remove the outer leaves, and trim the artichoke down to the choke. Use a vegetable peeler to remove the woody outermost layer of the stem.
- Use a spoon to remove the inedible hairy leaves and slice into quarters. Place the artichokes in a bowl of water with some lemon juice to keep the artichoke from oxidizing or turning brown.
- Add the flour to a casserole dish and whisk in some salt and pepper.
- Heat the vegetable oil in a high-sided skillet or Dutch oven.
- Dredge the artichokes in the flour, shaking off the excess. Once the oil is hot, slip the artichokes in the hot oil and fry for about 4 to 5 minutes, using tongs to flip them from time to time.
- Transfer the artichokes and let drain on a paper towel-lined platter and sprinkle with salt.
- Serve with Fish Tacos.
Fish Tacos:
- For the pico de gallo: Mix together the tomatoes, capers, olive oil, lemon juice, cilantro and onions in a large bowl. Season with salt and pepper.
- For the radishes: Slice the radishes in half lengthwise, then into thin half-moons (and a few into quarter moons, if you want, for varied texture). Toss the radishes together with the anchovies, parsley and olive oil in a large bowl. Season with salt and pepper.
- For the fish tacos: Preheat the oven to 350 degrees F. Whisk together the flour, semolina flour, baking powder, sea salt and some pepper in a large bowl. Slowly whisk in the beer and set aside.
- Add enough canola oil to a large cast-iron or other low-sided skillet to come halfway up the sides. Heat the oil to 350 degrees F. (Use a deep fry thermometer to be sure - or do it the grandma way and add a piece of bread to see if it fries and browns - if it does, it's ready).
- Slice the tilapia into 1/2-inch strips or "finger"-size pieces.
- When the oil is hot, dip each piece of tilapia into the batter using tongs, allowing excess to drip off. Carefully add to the hot oil one piece at a time. Fry in batches until golden brown and the fish is cooked through, 3 to 5 minutes. Remove from the oil with a slotted spider or skimmer and drain on a paper-towel-lined baking sheet.
- Meanwhile, warm the tortillas by wrapping them in foil and placing them in the oven for 10 minutes. To serve, place one piece of fish on a warmed tortilla. Top with shredded lettuce and an avocado slice. Serve with a lemon wedge, pico de gallo and radishes with anchovies.