Fried Artichokes with Orange-Olive Oil Emulsion

The first time I had fried artichokes was at a little place in our neighborhood called Supreme; they went out of business shortly after we moved in, or I’d probably have the artichoke equivalent of a beer belly by now. Since then, I never pass up a chance to eat fried artichokes (including the classic Carciofi alla Giudia of Rome) but hadn’t made them at home.

Last week when I was working on the City Fruit dinner, I was also reading Yotam Ottolenghi and Sami Tamimi’s new Jersualem cookbook. It isn’t at all vegetarian, unlike Ottolenghi’s previous offering (Plenty), but is absolutely stunning and makes me wish to make another trip to Israel as soon as possible. In one of his recipes, he mentions simmering an unpeeled orange and then blitzing it in the blender and incorporating it into a sauce (for salmon, if I remember right).

I decided to try using the boiled orange as the basis of an olive oil emulsion. I thought it might actually reach to a vegan mayo type consistency, and I’m sure it would if you added lecithin, but as-is it makes a delicious dressing that I plan to use in many future dishes. The instructions below make more than you will need for the artichokes, but it is about the smallest amount that is practical and I don’t think you will have any problems coming up with uses for the extra.

For frying the artichokes, you can go one of two ways. Actual deep-frying is preferable – they will cook more quickly and evenly. But shallow frying is a functional choice too that wastes less oil. I’ve had you quarter the artichokes so that they are in small enough pieces for the shallow fry to work.

Don’t even think about doing this with canned artichoke hearts, it will be terrible.  There are instructions for how to trim the artichokes below, in case you haven’t done it before. For this dish in particular, we want everything that you are serving to the guest to be fully edible, so be quite aggressive in removing the outer leaves and top of the artichoke. Here is how it should look before frying:

Fried Artichokes with Orange-Olive Oil Emulsion
Vegetarian, vegan, gluten free and kosher
Serves 4 as an appetizer

For the Orange-Olive Oil Emulsion

For the Fried Artichokes

This content was originally published here.