Discover how to make perfect artichoke flowers, a visually stunning and nutrient-packed dish that will impress your guests. Artichokes are not only delicious but also incredibly healthy, with just 47 calories per 100 grams, making them ideal for a low-calorie diet. This recipe combines the tender texture of candied artichokes with a crispy finish, creating a dish that’s both elegant and flavorful.
Artichokes are a versatile ingredient, perfect for recipes like artichoke and clam rice, artichokes with ham, or artichokes in vinaigrette. However, the artichoke flower preparation stands out for its unique presentation and texture. By confit-ing the artichokes in olive oil, you achieve a tender interior, while frying them briefly adds a delightful crunch.
Ingredients
- 4-6 fresh artichokes
- 500 ml olive oil (for confit)
- Additional olive oil (for frying)
- 1 lemon
- Fresh parsley
- Salt to taste
How to Peel Artichokes
Peeling artichokes can be labor-intensive but is essential for achieving the perfect flower shape. Follow these steps:
- Remove all outer green leaves.
- Cut off the stem.
- Trim any remaining stem with a knife.
- Cut the top of the artichoke to preserve the heart.
- Place the peeled artichokes in a bowl of cold water with lemon and parsley to prevent oxidation.
How to Make Artichoke Flowers
- Clean the artichokes as described above.
- Confit the artichokes: Heat 500 ml of olive oil in a pan over low-medium heat. Cook the artichokes in the oil for about 30 minutes or until tender (test with a knife).
- Cool and shape: Remove the artichokes from the oil and let them cool. Gently open the leaves with your hands to form a flower shape.
- Fry until crispy: Heat additional olive oil in a pan and fry the artichoke flowers until golden and crispy, keeping the bottom side up to maintain crispiness. Be cautious, as they burn quickly.
Serve these artichoke flowers as a stunning appetizer or side dish, pairing them with your favorite sauces or dips. Enjoy the perfect blend of texture and flavor!
