Artichoke Fritters With Bearnaise Sauce
Published May 24, 1994
- Total Time
- 25 minutes
- Rating
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Ingredients
8 artichoke hearts (canned), drained and cut in half lengthwise
⅓ cup flour plus extra for dredging artichokes
1 egg
2 ½ cups milk
1 teaspoon salt
1 teaspoon baking powder
1 ounce water
1 ounce red-wine vinegar
1 teaspoon dried tarragon
1 teaspoon minced shallots
2 ounces dry white wine
2 egg yolks
8 ounces clarified butter
Salt and white pepper to taste
Juice of ½ lemon
1 1-pound can vegetable shortening
Nutritional analysis per serving
43 grams carbs; 273 milligrams cholesterol; 1834 calories; 19 grams monosaturated fat; 3 grams polyunsaturated fat; 39 grams saturated fat; 178 grams fat; 21 grams fiber; 1544 milligrams sodium; 17 grams protein; 55 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Dredge the artichoke hearts lightly in flour, and set aside.
- Step 2
In a bowl, mix the egg, milk and salt. In a separate bowl, combine ⅓ cup flour and baking powder. Gradually add this mixture to the egg mixture. It should have the consistency of light pancake batter.
- Step 3
In a small saucepan, combine the water, vinegar, tarragon, shallots and white wine. Bring to a boil, and reduce until only about 2 tablespoons liquid remain in the pan. Remove from heat and let cool.
- Step 4
In the top bowl of a double boiler over medium-low heat, whisk together the egg yolks and the reduced tarragon liquid. Remove from heat, and whip the butter very gradually into the mixture. When all the butter has been absorbed, season with salt, pepper and lemon juice. Keep warm until served.
- Step 5
In a deep saucepan or wok, heat vegetable shortening to 375 degrees. There should be enough oil to cover the artichokes. Using up to six artichoke halves at a time, dip each in the batter, drain the excess and drop in the oil, frying until golden brown. Remove and drain well on paper towels, and keep warm. Repeat with remaining artichokes.
- Step 6
Serve with bearnaise sauce.
Private Notes