Crispy Coconut Artichokes

Ingredients

In this Tuvaluan adaptation, the traditional Italian Carciofi alla Giudía is transformed by incorporating coconut into the coating. This addition infuses the dish with a tropical twist, adding a touch of sweetness and enhancing the overall flavor profile. The use of coconut also brings a unique texture to the dish, making it even more enticing. We alse have the original recipe for Carciofi alla Giudía, so you can check it out.

• 4 large artichokes 4 large artichokes
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• 1/2 cup (60g) shredded coconut 1/2 cup (60g) shredded coconut
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 9g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 6g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Prepare the artichokes by removing the tough outer leaves and trimming the stems.
2. 2.
   In a large pot, bring water to a boil and cook the artichokes for 15-20 minutes, or until tender.
3. 3.
   Remove the artichokes from the pot and let them cool.
4. 4.
   In a shallow dish, combine the breadcrumbs, shredded coconut, flour, salt, and black pepper.
5. 5.
   Dip each artichoke into the coconut milk, allowing any excess to drip off.
6. 6.
   Roll the artichoke in the breadcrumb mixture, pressing gently to ensure it adheres.
7. 7.
   Heat vegetable oil in a deep pan or skillet over medium heat.
8. 8.
   Fry the coated artichokes until golden brown and crispy, approximately 3-4 minutes per side.
9. 9.
   Remove the artichokes from the oil and place them on a paper towel-lined plate to drain excess oil.
10. 10.
    Serve the Crispy Coconut Artichokes hot and enjoy!

Treat your ingredients with care...

• Artichokes — Make sure to remove the tough outer leaves and trim the stems before cooking.
• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.
• Breadcrumbs — For a gluten-free version, use gluten-free breadcrumbs or crushed rice crackers.
• Shredded coconut — Toast the shredded coconut in a dry pan over medium heat for a few minutes to enhance its flavor.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or sunflower oil, for frying.

Tips & Tricks

• For an extra tropical touch, serve the Crispy Coconut Artichokes with a side of pineapple salsa.
• If you prefer a spicier version, add a pinch of chili powder to the breadcrumb mixture.
• To make the dish more substantial, serve it with a side of coconut rice or quinoa.
• Experiment with different dipping sauces such as sweet chili sauce or a tangy tamarind chutney.
• If you don't have fresh artichokes, you can use canned artichoke hearts instead.

Serving advice

Serve the Crispy Coconut Artichokes as an appetizer or a main course. They are best enjoyed hot and crispy, straight from the frying pan. Garnish with fresh herbs like cilantro or parsley for an added burst of freshness.

Presentation advice

Arrange the Crispy Coconut Artichokes on a platter, drizzle with a squeeze of lime juice, and sprinkle with toasted shredded coconut for an attractive presentation. Serve with a side of pineapple salsa or a dipping sauce of your choice.