Fried Artichokes with Shallot Sauce1
Ingredients:
4 of Romanesco artichokes
4 of shallots
1 BUNCH of parsley
dry white wine
lemon
unsalted butter
extra-virgin olive oil
salt
4 of shallots
1 BUNCH of parsley
dry white wine
lemon
unsalted butter
extra-virgin olive oil
salt
Directions:
Bring a medium pot of water to a boil, add salt and the juice of 1 lemon. Trim the artichokes removing the tough outer leaves and cook them whole for 14-16 minutes.
Remove and chill immediately in ice water for 2 minutes.
Cut them in half lengthwise. Add 1/4 cup oil to a frying pan and bring to 350°F. Add the artichokes and fry for 4-5 minutes.
Peel the shallots and coarsely chop them. Melt 1 Tbsp. butter in a saucepan and brown the shallots with a pinch of salt for 4-5 minutes.
Add a few stalks of parsley and 1/2 glass of wine. After a couple of minutes, add the cream and continue cooking for 8-9 minutes, until the liquid is almost completely reduced.
Blend the mixture and return it to a saucepan over low heat and cook to a creamy consistency
Cut them in half lengthwise. Add 1/4 cup oil to a frying pan and bring to 350°F. Add the artichokes and fry for 4-5 minutes.
Peel the shallots and coarsely chop them. Melt 1 Tbsp. butter in a saucepan and brown the shallots with a pinch of salt for 4-5 minutes.
Add a few stalks of parsley and 1/2 glass of wine. After a couple of minutes, add the cream and continue cooking for 8-9 minutes, until the liquid is almost completely reduced.
Blend the mixture and return it to a saucepan over low heat and cook to a creamy consistency
Blend 1/2 oz. parsley leaves with 1 1/2 Tbsp. olive oil and 2 Tbsp. sunflower seed oil. Drizzle the parsley oil on the artichokes and serve with the shallot sauce on the side. Serves 4
