The fried artichokes are an easy and unexpected appetizer when they are in season. Lovely crunchy bites dipped in a creamy herbed yogurt dip are the perfect compliment to a chilled glass of pinot grigio on a Spring evening. This dish comes from Ina Garten, and I have listed the recipe as it is on the Barefoot Contessa website. I know there seems to be a lot of oil, but keep it! We use the extra for dressings and sauteing.
Fried Baby Artichokes.
Recipe from Barefoot Contessa
10 baby artichokes
6 cloves fresh garlic, peeled
1 bunch fresh thyme
1 teaspoon salt
1/2 teaspoon pepper
- Remove and discard the artichoke stems. Peel off lower leaves (approximately 18.) Slice off the top half so that only the light green remains (artichokes should be approximately 1 1/4 inches), then cut the artichoke in half lengthwise.
Place the artichokes in a medium pot, flat side down, and add olive oil to just cover. Add the garlic, thyme, salt and pepper. Bring the olive oil to a boil, cover the pot and reduce the heat to a low flame and simmer for 15 minutes. Insert a knife into the lower half and if easily penetrated, it’s done.
- Remove the thyme and garlic from the pot, raise the heat and fry uncovered for approximately 2 minutes, turning over the artichokes midway. They are done when brown and crispy. Remove the artichokes from the pot and place them on paper towels flat side down. Sprinkle with salt and serve.
Herbed Yogurt Dip.
This dip is great with veggies & even with potato chips!
1 cup plain 0% fat Greek Yogurt
2 TBL mayonnaise
1 TBL fresh parsley, finely chopped
1 TBL fresh thyme leaves
1 tsp dried sage
1 clove garlic, minced
a pinch of sea salt & cracked pepper
- Whisk ingredients until combined.