Let me start by saying, our life is so exciting that making these fried artichokes made our Saturday night fantastic. This week, I hit my limit with random visitors coming at all hours to see our house. Thursday afternoon, a Realtor called and gave me five minutes to run out of the house. I had to wake a napping baby, clean surfaces, grab all our stuff, and circle the block for 40 minutes. After our house being on the market for a month and half, it is becoming tiresome to juggle baby, work, cleaning, and Realtor visits. So, to add some normalcy to our lives, we stayed at my parents, who were out of town. Although Serafina insisted on pulling all the tupperware out and crawling into my mother’s cabinets, it was still much easier to know that she could enjoy herself and we wouldn’t have to race to clean up after her.
After opening a can of artichokes for Serafina’s dinner, we decided to replicate a recipe we enjoyed at Bibiana. Although just about everything in the world tastes good fried, artichokes are particularly fantastic because they have such a strong flavor that holds even after frying. In fact, I decided that this would be my replacement dish for my much loved and missed calamari. This dish can be served with aioli or red sauce, but we opted for the fresh lemon juice path, which was wonderfully delightful. A good distraction- we went from being annoyed about having to avoid our home to raving about artichokes matched with a glass of savingnon blanc.
- 1-2 cups of vegetable oil
- 1 can artichokes, drained, rinsed and patted down with a paper towel
- 1 cup of bread crumbs
- 1 tb dried parsley
- 1 tsp dried garlic
- 1 tsp dried minced onion
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 cup of milk
- 2 egg whites
- lemon juice
1. Heat the vegetable oil, in a skillet with high sides, slowly over low heat.
2. Take your artichokes and slice them in half lengthwise. Then half them again, and again. Each artichoke should be cut into eighths lengthwise.
3. Combine the dry ingredients in one bowl, and whisk the milk and eggs in another.
4. Dredge your artichokes through the eggs then through the dry ingredients. Place on a plate, and repeat. Place the breaded artichokes in the fridge to let sit for ten minutes.
5. Turn the heat up on the oil to medium low (you want it hot, but you don’t want it boiling hot oil splatter). Lay the artichokes in the pan and heat for 4 minutes. With a slotted spoon or spatula, turn the artichokes over, then heat for another 2 minutes or so. Remove when they are golden.
6. Drip a little lemon juice on top and serve warm.