Fried Baby Artichokes
By á-6028
Ingredients
- For Artichokes:
- 10 baby artichokes
- Olive oil
- 6 cloves fresh garlic, peeled
- 1 bunch fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- yogurt Dip:
- 16 ounces Greek yogurt
- 2 teaspoons finely chopped fresh thyme
- 2 teaspoons finely chopped fresh sage
- 2 teaspoons finely chopped fresh rosemary
- 2 teaspoons garlic powder
- 3 tablespoons mayonnaise
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Details
Preparation
Step 1
Artichokes:
Remove and discard the artichoke stems. Peel off lower leaves (approximately 18.) Slice off the top half so that only the light green remains (artichokes should be approximately 1 1/4 inches), then cut the artichoke in half lengthwise.
Place the artichokes in a medium pot, flat side down, and add olive oil to just cover. Add the garlic, thyme, salt and pepper. Bring the olive oil to a boil, cover the pot and reduce the heat to a low flame and simmer for 15 minutes. Insert a knife into the lower half and if easily penetrated, it's done.
Remove the thyme and garlic from the pot, raise the heat and fry uncovered for approximately 2 minutes, turning over the artichokes midway. They are done when brown and crispy. Remove the artichokes from the pot and place them on paper towels flat side down. Sprinkle with salt and serve.
Yogurt Dip:
Mix all ingredients together in large bowl
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