Click for Cookbook LOGIN
"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken-Styled Fried Artichokes with Pan-Sauce Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Chicken-Styled Fried Artichokes with Pan-Sauce is from Cooking On The Edge...Of The Woods, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Chicken Ingredients
1 cup Earth’s Own Unsweetened Original beverage of choice
½ lemon, juice
2 cans (398mL) artichoke hearts, drained
2-4 cups high-temp frying oil
1 cup all-purpose flour (gluten-free works too)
1 cup bread crumbs (rice bread crumbs work best!)
1 tsp each paprika, dried basil, granulated onion, granulated garlic
salt and pepper



Rosemary Pan Sauce
1 tbsp olive or coconut oil
2 shallot, sliced
6 cremini mushrooms, sliced
1 sprig rosemary, removed from stem and chopped
2 tbsp all-purpose flour (gluten-free works too)
2 cups Earth’s Own Unsweetened Original beverage of choice
½ cube vegetable bouillon
salt and pepper

Directions:
Directions:
In a bowl, combine 1 cup Earth’s Own Unsweetened Original with lemon juice to create a dairy-free buttermilk. Add artichokes and set aside.
In a heavy bottomed saucepan, add oil and bring to 350 F Degrees over medium-high heat. Be careful when shallow frying and watch out for spitting oil.
While oil is heating and artichokes are marinating start your pan sauce. In a saucepan, heat oil over medium-high heat. Add oil and saute shallots, mushrooms, and rosemary until mushrooms are browned and shallots are softened.

Stir in flour and slowly add Earth’s Own Unsweetened Original. Stir in bouillon cube, season with salt and pepper. Cook over medium heat until sauce begins to thicken. Leave sauce chunky or use a blender to puree sauce. Cover and set aside.
In two bowls, add 1 cup flour to one bowl and bread crumbs to the other. Season both with ½ tsp each paprika, dried basil, granulated onion, granulated garlic and a generous amount of salt and pepper. Mix.

Dredge artichokes, one at a time, by removing them from Earth’s Own “buttermilk” and coating them in flour, then back into the So Fresh “buttermilk”, and finally into the bread crumbs. From there gently add breaded artichokes to hot oil and fry for 2 minutes per side or until crispy and golden. Remove and drain on a plate with paper towel.

Serve fried artichokes beside pan sauce and dip each bite in the sauce.
Artichokes fried in the style of classic fried chicken? Yes! Are they just are crunchy and delicious? Yes!

Serve Fried Artichokes on the side of the Rosemary Pan Sauce and pair with Creamy Collards and Kale for the perfect Southern inspired meal.

To serve leftovers, reheat artichokes in a 450 degree F oven for 10-15 minutes or until crispy, flipping once.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
10 Minutes

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

19W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!