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hot artichoke dip mayonnaise
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Artichoke Fritters With Remoulade Sauce
ARTICHOKE FRITTERS WITH REMOULADE SAUCE
Makes 40
REMOULADE SAUCE
– 1 cup mayonnaise
– 1 teaspoon Dijon mustard
– 1/2 teaspoon anchovy paste
– 1 tablespoon minced capers
– 1 tablespoon minced cornichons (French gherkin pickles)
– 1 tablespoon minced parsley
– 1 tablespoon minced fresh chives
– 2 teaspoons fresh lemon juice
FRITTERS
– 1/4 cup fresh lemon juice
– 5 large artichokes
– 1 cup all purpose flour
– 1 teaspoon baking powder
– 1 cup ice water
– 1 quart vegetable oil, for deep-frying
Step 1
Make the remoulde sauce: In a bowl, combine the mayonnaise, mustard, anchovy paste, capers, cornichons, parsley, chives and lemon juice with 1/2 cup of water. Whisk to blend well. Cover and refrigerate until serving time.
Step 2
Make the fritters. Pour the lemon juice into a large nonreactive saucepan with about 2 quarts of water.
Step 3
Trim each artichoke by snapping off the stem; bend back and pull off the tough outer dark green leaves. Using a serrated stainless steel knife, cut off the top two thirds of the artichoke, leaving about 1.5 inches of the heart. Pare away the bases of the dark green outer leaves. As you trim each artichoke, drop immediately into the acidulated water to prevent discoloration.
Step 4
When all the artichokes are in the saucepan, bring to a boil over high heat. Reduce the heat to moderate and boil until the artichoke hearts are tender, 20 to 25 minutes. Let the hearts cool in the cooking liquid to retain their color. (The artichokes can be cooked 1 day ahead and refrigerated in their cooking liquid overnight.)
Step 5
when cool, remove the artichokes from the liquid and cut each heart into eights. Remove the hairy choke and drain well.
Step 6
In a medium bowl, combine the flour and baking powder with the ice-water. Blend thoroughly.
Step 7
In a deep-fryer or large deep saucepan, heat the oil to 400 degree celsius. One by one, dip each piece of artichoke into the batter and add to the hot oil. Fry in batches without crowding until crisp and brown, about 3 minutes. Drain on paper towels. Serve the fritters hot with the remoulde sauce for dipping.
* This article has been brought to you by Golfera Foods which is a major Italian Food Retail chain present internationally. Our website has a dedicated section for recipes.
About the Author
Golfera Foods India is a premium Italian Food retailer for Pasta, Cheese, Vinegar, Olives & Olive Oil, Peeled Tomatoes and Pasta Sauces.
How Do I Make THE BEST Hot Artichoke Dip?
I saw this recipe,but do you have a better one?
Hot Artichoke Dip
Ingredients
1 can of artichoke hearts
1 cup grated Parmesan cheese
1 1/2 cups mayonnaise
Directions
Preheat oven to 350 degrees.
Cut artichoke hearts into quarters. Mix Parmesan cheese and mayo together. Add artichoke hearts. Pour mixture into small baking dish. Bake until hot and bubbly.
Serve with crackers.
I’ve had yours, but I found this one years ago and it’s even better. It does use a few more ingredients, but it’s worth the extra work:
BEST SPINACH AND ARTICHOKE DIP
I wonder if the artichokes should be partially pureed (my own notes…the answer was yes, it was delicious)? Also, pimientos might be a nice addition instead of the red pepper flakes (again, turned out better for people who don’t care for spicy foods).
1 pkg. frozen spinach thawed and squeezed dry
1 jar marinated artichokes, chopped
8 oz. Philly cream cheese
8 oz. sour cream
3/4 c. shredded Parmesan cheese
8 oz. shredded Monterey Jack cheese
1/2 onion finely chopped
1 stick butter
red pepper flakes to taste
Sauté onions in butter, adding ingredients while mixing and blending well after each addition. Add ingredients in this order: Spinach, Cream Cheese, Sour Cream, Parmesan Cheese, Artichoke Hearts, Crushed Red Pepper Flakes.
Remove from heat and put in crocks or microwave dish. Top with Monterey Jack Cheese and melt.
Serve hot with chips or bread.
Yummy! A Party Favorite! May also add Mozzarella Cheese on top and lightly brown.
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