Cornmeal-Fried Artichokes

Name: Cornmeal-Fried Artichokes
Ingredients: 4 fresh artichokes (about 3/4 lb. each); Canola oil; 1 1/2 cups plain yellow cornmeal; 2 teaspoons kosher salt; 1 1/2 teaspoons fresh ground pepper; 3/4 cup buttermilk; 1 large egg; 3/4 cup all-purpose flour; Mayo Mixtures:

9 ingredients

6 steps

Ingredients

4 fresh artichokes (about 3/4 lb. each)
Canola oil
1 1/2 cups plain yellow cornmeal
2 teaspoons kosher salt
1 1/2 teaspoons fresh ground pepper
3/4 cup buttermilk
1 large egg
3/4 cup all-purpose flour
Mayo Mixtures:

Directions

1

Cut 3 inches from top of each artichoke, using a serrated knife. Discard top portion. Remove and discard leaves from bottom portions of artichokes. Trim green skin from sides and stems, using a paring knife, being careful to leave stem ends intact. Cut each artichoke lengthwise into fourths. Remove and discard chokes.
2

Pour oil to a depth of 3 inches into a Dutch oven; heat over medium-high heat to 350°.
3

Combine cornmeal, salt, and pepper in a shallow bowl. Whisk together buttermilk and egg in another bowl.
4

Toss artichokes in flour. Dip in egg mixture, and dredge in cornmeal mixture, shaking off excess.
5

Fry artichokes, in batches, in hot oil 5 minutes or until tender and golden brown. Drain on a wire rack over paper towels. Serve with Mayo Mixtures.
6

Fast Fried Artichokes: Substitute 2 (14-oz.) cans artichoke bottoms, rinsed and drained, for fresh artichokes. Reduce salt to 1 tsp. Pat artichokes dry with paper towels; cut each into fourths. Proceed with recipe as directed, beginning with Step Makes 4 to 6 servings; Prep: 15 min., Fry: 5 min. per batch.