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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