Fried Artichoke Bottoms with Picholine Olive Dressing
PICHOLINE OLIVE DRESSING:
- 1/2 cup picholine olives
- 2 ounces olive juice
- 2 ounces lemon juice
- 2 ounces sherry vinegar
- 1 tablespoon Dijon mustard
- 1 egg yolk
- 1 1/2 cups extra-virgin olive oil
- 1 head romaine lettuce
- 1 lemon, cut into wedges
To cook the artichokes, prepare a bowl with cold water and 3 sliced lemons to store the artichokes in after they have been peeled to prevent discoloration.
Using a paring knife, remove the outer leaves and trim off the stem of each artichoke, and place in lemon water until ready to use.
In a medium size pot, combine the celery, garlic, white wine, juice of 2 lemons, parsley, thyme, chicken stock, and salt and pepper, and bring to a simmer. Add the artichokes and cover them with a dishtowel to submerse the artichokes in the liquid. Cook for approximately 45 minutes, or until fork tender. When finished cooking, remove artichokes from liquid, and let cool to room temperature.
Once they have cooled, remove any inner leaves and choke that are remaining. Slice the artichoke bottoms into four pieces.
To bread the artichokes, set up the flour, lightly beaten eggs, and bread crumbs in separate dishes. Dredge the cut artichoke bottoms first in the flour, then in the eggs, and finally in the bread crumbs. Repeat this process until all pieces are breaded. Refrigerate until ready to fry.
To prepare the dressing, combine the olives and olive juice in a food processor. Process until ground. Add the lemon juice, sherry vinegar, Dijon mustard, and egg yolk, and pulse until all ingredients are mixed together. While pulsing, drizzle in the olive oil to create an emulsion. Season with salt and pepper. Refrigerate until ready to serve.
To fry the artichoke bottoms, use a heavy-bottomed saucepot, filled half way up with corn oil. Place over medium high heat and bring oil to 350 degrees F. Use a candy thermometer to determine the temperature. When oil is hot, add the artichokes a few pieces at a time and fry until golden brown. Remove from oil, drain on paper towels, and season with salt and pepper.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.