Subj : 3/15 Artichoke Hearts - 4
To   : All
From : Dave Drum
Date : Fri Mar 15 2024 02:25 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Fried Artichoke Hearts w/Taratur Sauce
Categories: Sauces, Vegetables, Citrus, Herbs
     Yield: 4 servings

MMMMM-----------------------TARATUR SAUCE----------------------------
     6 cl Garlic; mashed to a paste
          +=WITH=+
     2 ts Fine salt
   1/2 c  Tahini
   1/2 c  Fresh lemon juice
     1 tb Fine chopped fresh parsley;
          - divided

MMMMM-------------------------ARTICHOKES------------------------------
     2 tb Fresh lemon juice
     8 md Artichokes (12 oz. ea)
   1/2 c  A-P flour
          Fine salt

 MAKE THE TARATUR SAUCE: In a small bowl, whisk together
 the garlic and tahini, then slowly pour in the lemon
 juice. Add water, 1 tablespoon at a time, to achieve the
 consistency of a thick sauce (1-3 tablespoons more).
 Stir in 2 teaspoons of the parsley.

 MAKE THE ARTICHOKES: Fit a pot with a steamer basket.
 Pour in the lemon juice and enough water to almost reach
 the bottom of the steamer. Working with 1 artichoke at a
 time, use a paring knife or vegetable peeler to remove
 the stem’s fibrous outer layer, and leave attached.
 Slice off the top third of the closed leaves, then
 spirally snap off the tough dark green outer leaves.

 Place the trimmed artichokes in the pot (it’s fine if
 they’re not in one layer), turn the heat to medium-high,
 and steam, covered, until the hearts are tender when
 pierced with a knife and the leaves pull off easily,
 25-35 minutes. Using a teaspoon, scoop out and discard
 the choke. Transfer the steamed artichokes to a paper
 towel-lined plate and pat with additional paper towels
 to dry thoroughly.

 Attach a deep-fry thermometer to a skillet or Dutch oven
 set over medium-high heat, then add the oil. While the
 oil heats, add the flour, salt to taste, and artichokes
 to a bowl and toss to coat, shaking off any excess. When
 the temperature reads 375ºF/190ºC, fry half of the
 artichokes, turning occasionally, until golden, about 2
 minutes. Using a slotted spoon, transfer to a paper
 towel-lined plate. Season with salt and tent with foil.
 Repeat with the remaining artichokes.

 To serve, transfer the artichokes to a platter, drizzle
 with the taratur sauce, and sprinkle over the remaining
 parsley.

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

MMMMM

... Old fishermen never die, they just smell that way.
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