Crispy Artichokes with Chicago Flair

Ingredients

While the original Spanish dish "Alcauciles fritos" is typically pan-fried, this adaptation takes inspiration from the deep-fried delights commonly found in Chicago. The batter used in this recipe adds an extra layer of crunchiness to the artichokes, giving them a satisfying texture. Additionally, the tangy dipping sauce complements the crispy artichokes, adding a burst of flavor that is reminiscent of Chicago's vibrant food scene. We alse have the original recipe for Alcauciles fritos, so you can check it out.

• 4 large artichokes 4 large artichokes
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder 1/2 teaspoon onion powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• Vegetable oil, for frying Vegetable oil, for frying
• For the dipping sauce: For the dipping sauce:
• 1/2 cup (120g) mayonnaise 1/2 cup (120g) mayonnaise
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon honey 1 teaspoon honey
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 6g
• Fiber: 6g
• Salt: 0.8g

Preparation

1. 1.
   Prepare the artichokes by removing the tough outer leaves and trimming the stems. Cut off the top third of each artichoke and trim the remaining leaves.
2. 2.
   In a shallow bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, and black pepper.
3. 3.
   Dip each artichoke into the buttermilk, allowing any excess to drip off, then coat it in the seasoned flour mixture.
4. 4.
   Heat vegetable oil in a deep pot or fryer to 180°C (350°F).
5. 5.
   Carefully place the coated artichokes into the hot oil and fry until golden brown and crispy, about 5-7 minutes.
6. 6.
   Remove the artichokes from the oil and place them on a paper towel-lined plate to drain excess oil.
7. 7.
   In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, honey, salt, and pepper to make the dipping sauce.
8. 8.
   Serve the crispy artichokes hot with the tangy dipping sauce on the side.

Treat your ingredients with care...

• Artichokes — Make sure to remove the tough outer leaves and trim the stems before cooking.
• Buttermilk — If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

Tips & Tricks

• For an extra kick of flavor, add a pinch of cayenne pepper to the seasoned flour mixture.
• Serve the crispy artichokes with a squeeze of fresh lemon juice for a burst of citrusy flavor.
• If you prefer a lighter version, you can also bake the coated artichokes in the oven at 200°C (400°F) for about 20 minutes, flipping them halfway through.

Serving advice

Serve the crispy artichokes as an appetizer or a side dish. They pair well with a variety of main courses, such as grilled chicken, steak, or seafood. Garnish with fresh herbs, such as parsley or chives, for an added touch of freshness.

Presentation advice

Arrange the crispy artichokes on a platter, garnished with lemon wedges and fresh herbs. Serve the tangy dipping sauce in a small bowl alongside the artichokes. The vibrant colors and textures of the dish will make it visually appealing.