• Happy Hannukah - 19

    From Dave Drum@1:3634/12 to All on Tue Dec 20 11:37:00 2022
    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

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