Fried Artichokes with Blood Orange Beurre Blanc

Directions Print

1. Using a pairing knife shave off the tough outer leaves of the artichoke. Cut off the choke, approximately 1 inch form the top. Trim the stem of the artichoke all the way up to the head.
2. Place immediately into a bowl of acidulated water( water with lemon juice) this prevents discoloration.
3. Reduce the wine, blood orange juice, bay leaf and fresh thyme sprig with the shallot by half.
4. Add the cream, and bring to boil reduce to simmer.
5. Whisk in the cubed butter a few pieces at at time whisking continuously. Once all the butter is incorporated remove from heat and strain season with salt and pepper to taste reserve.
6. Fry the whole artichoke at 325 degrees in oil ( preferably olive oil) fry for 15 minutes turning with tongs, until stem can be easily pierced. Artichoke will be golden brown.
7. Remove from heat and gently encourage leaves to spread, place on paper towel, stem up and allow to cool. ( at this point you can freeze if desired)
8. To serve place in oil at 350 degrees, and fry until crisp, remove and season, serve hot with lemon, or Sicilian Blood Orange Beurre Blanc.