IT’S BEEN A GOOD YEAR FOR THE ARTICHOKES

 

Artichokes, medium and tiny. 

Perhaps it’s due to the load of estiercol, manure, that got dug into the planting bed next to the house, for it’s sure been a good year for the roses. The artichokes (two big plants) that share the plot have done pretty well too. 

My favorite way to prepare artichokes is to snap off the outer leaves and cook the whole bud in salted water just until a leaf pulls off easily. I serve them whole and let each person dismantle their own. Accompanied by either olive oil and lemon juice or mayonnaise, artichokes are fun food, or “partychokes,” as one of my grandsons called them.

But, this year's favorite way is to fry them. I first tasted fried artichokes on a spring visit to Barcelona. The crispy slices were everywhere, as tapa; as entrante, starter, and as a side with meat or fish. Thinly sliced, the artichokes fry up as crisp as chips. And, like chips, you won’t be able to stop eating them!

You don’t need to soak artichokes in lemon water, which changes their flavor. Prepare them right before you’re ready to fry them. Sure, they’ll begin to oxidize (turn dark), but they’re going to get even darker in frying. 

Serve the artichoke “chips” as finger food with drinks or as a side alongside meat or fish. Chilled fino (Sherry or Montilla-Moriles) is a good accompaniment.

Frying turns artichokes leaves as crispy as chips. 

With these medium-sized artichokes, the fuzzy chokes are not very developed and get crisp with the leaves.

Fried to a frizzle.

Serve the artichoke chips as finger food.

Or serve them as a side (shown with sliced beef).

Crispy Fried Artichokes

Alcachofas Fritas

Choose medium-sized artichokes for frying. They have minimal chokes, the fuzzy bit in the center. If using large artichokes with well-developed chokes, after slicing, use the tip of a knife to nip out the chokes.

You don’t need deep oil to fry the sliced artichokes. Add oil to a depth of ¼ inch. Put in the slices in a single layer. Use tongs or a spatula to turn the artichokes.

Medium artichokes

Olive oil

Flaky salt

Wash the artichokes and dry them thoroughly. Snap off 2 or 3 layers of the outer leaves. Cut the stem to 1 inch. Use a very sharp knife to cut away the outer dark layer of the stem. Use a sharp knife or serrated knife to cut the artichokes crosswise about a third of the way from the stem. Stand the artichoke up on the flat, cut side. Cut downward, right through the stem, to make ¼-inch thick slices.

Snap off outer layers of leaves.

Outer leaves removed from all the artichokes.

Use the stems, too. Trim off the fibrous outer part of the stems, leaving the pale inner stem.

Slice the artichokes about a third of the way from the bottom. 

These artichokes are trimmed, ready to slice.

Stand the artichokes, flat side down. Use a sharp knife or serrated knife to slice them about 1/4 inch thick.

Slices, ready for frying.

Heat oil in a heavy skillet to a depth of ¼ inch. Fry the artichoke slices in a single layer until they are browned and crispy on the tips of the leaves. Use tongs or a spatula to turn them to brown the reverse side. Remove and drain on absorbent paper. Sprinkle with flaky salt. Serve immediately.

Use enough oil to cover the skillet to a depth of 1/4 inch. Turn the artichoke slices when they are browned on one side.

Drain the fried artichokes on absorbent paper. Sprinkle them with flaky salt.

Artichokes Confit

Alcachofas Confitadas en Aceite de Olivo

Rather than trim and slice the tiny artichokes for frying, I poached them in olive oil until tender. The confit artichokes are great in salads.

Trim off outer leaves of the artichokes. Cut the artichokes in half or quarters and drop them into a saucepan with extra virgin olive oil to cover. Add slivered garlic. Heat the oil until it begins to bubble. Reduce heat and poach the artichokes in the oil until they are tender (test by piercing the bottoms with a knife), about 15 minutes, depending on size. Remove from heat and allow the artichokes to cool in the oil. Store them, tightly covered and refrigerated, in the oil. Remove artichokes from the oil to serve. The oil can be used for salad dressing and in cooking. 

Confit artichokes are terrific in salads.

Rose bushes share a small plot with artichoke plants.

Links to more artichoke recipes here.