Fried Artichokes
Susan Salzman

 

Fried Artichokes

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One of the wonderful aspects of living in Southern California is that the weather allows us to be outdoors more than indoors, avoiding heavy boots and jackets, and perusing the local farmers market even on those rare days when there may be a light sprinkle in the air.

Last weekend, I hit up two of my favorite farmers markets: the Saturday one in Santa Monica and the Sunday one in Brentwood. Saturday I loaded up on fruit (my two boys ate two of the three baskets of strawberries before we got to the car) and on Sunday my bags were brimming with veggies (and some pupusas from the pupusa guy).

You don't have to live in California to enjoy fresh artichokes at this time of year. They're plentiful in supermarkets across the country from March through May.

I am boring when it comes to preparing artichokes. I usually eat them either steamed with a bit of lemon rind and some peppercorns or grilled. Recently, I decided to mix it up and fry them -- yes, fry! Covered in olive oil, some whole garlic cloves and a bundle of fresh oregano (from my garden), I must say, I made a very tasty treat. Sprinkled with a little sea salt as they were draining and then smothered in this shallot vinaigrette, they didn't make it to the dinner table that night. I ate them standing up.

After making this recipe, don't throw out your olive oil. Once it has cooled, pour through a mesh strainer and store away for future vinaigrettes, or to brush eggplant, potatoes or other vegetables you may throw on the grill. Or simply drizzle it over ripe tomatoes found at your local farmers market!

Fried Baby Artichokes

Serves 2.

6 baby artichokes

Extra virgin olive oil

6 cloves of garlic, peeled

6 stems of fresh oregano, tied in a bundle

1 teaspoon sea salt

1/2 teaspoon white pepper

For the vinaigrette:

2 teaspoons shallots, minced

1 teaspoon Dijon mustard

2 tablespoons red wine vinegar

1 teaspoon raspberry vinegar

6 tablespoons avocado oil

1/4 teaspoon sea salt

1/8 teaspoon fresh ground pepper

Cut the stems from the bottom of the artichokes. Peel off the lower leaves (about 20). Trim the top part of the artichokes. Cut the artichokes in half, lengthwise.

Place artichokes, flat side down, in a heavy-duty Dutch oven. Cover with olive oil. Add garlic, oregano, sea salt and white pepper. Bring to a boil over high heat.

Cover the pot, reduce flame and simmer for 22 to 25 minutes or until a knife is easily inserted into one of the hearts. Discard the oregano and garlic. On high heat, with lid off, fry for 4 minutes. Rotate artichokes (back side down) and fry for an additional 7 minutes. They should be crispy. Place them on a paper towel to drain.

To make the vinaigrette, toss all ingredients in a glass jar. Shake it up.

Drizzle shallot vinaigrette over artichokes and eat standing up!

Note: Store leftover vinaigrette in the fridge for your next salad.

Vegetarian, California

 

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