Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
Cut 1 lemon in half and squeeze juice into large bowl; add lemon halves. Fill bowl with water. Working one artichoke at a time, trim, cut into wedges; add to lemon water.
Step 2
Cook 3 artichokes in a pan with olive oil, salt, and 1 cup broth for 15-20 minutes. Blend and strain to obtain a purée.
Step 3
Prepare mayonnaise by combining the egg yolks with 1 tsp. mustard, 1 tsp. lemon juice, a pinch of salt, and some freshly ground pepper. Whisk until blended around 30 seconds. Gradually add 1/2 cup sunflower seed oil in a very slow stream, whisking continuously, until thick. Combine mayonnaise with artichoke puree.
Step 4
Combine flours and sparkling water to prepare the batter.
Step 5
Heat sunflower seed oil to 350°F and line a plate with paper towels.
Step 6
Coat wedges of 2 artichokes in batter and fry for 3 minutes. Dry on paper towels and season with salt. Serve with the remaining raw artichokes wedges, mayonnaise, arugula, chopped hazelnuts, and Pecorino shavings.
Your folders
tasteofhome.com
5.0
(6)
Your folders
tasteofhome.com
5.0
(4)
Your folders
taste.com.au
10 minutes
Your folders
taste.com.au
5.0
(1)
10 minutes
Your folders
dinneratthezoo.com
5.0
(9)
5 minutes
Your folders
allrecipes.com
4.7
(57)
Your folders
tasteofhome.com
4.9
(37)
Your folders
spendwithpennies.com
5.0
(4)
10 minutes
Your folders
foodnetwork.com
5.0
(3)
Your folders
washingtonpost.com
Your folders
lifemadesweeter.com
Your folders
culinaryhill.com
5.0
(2)
Your folders
bonappetit.com
3.5
(3)
Your folders
bbcgoodfood.com
Your folders
recipetineats.com
5.0
(2)
Your folders
themediterraneandish.com
5.0
(6)
Your folders
mamalovesfood.com
5.0
(3)
Your folders
foodnetwork.com
3.0
(2)
20 minutes
Your folders
veggiedesserts.com
4.9
(22)