Italian fried artichokes Click image to enlarge
Course: Starter
Dish: Vegetarian
Serves: 4
Nutritional information per serving:
Nutrient Per serving
Energy 720kJ
  173kcal
Fat 8.9g
   of which saturates 1.0g
Carbohydrate 10.5g
  of which sugars 4.5g
Fibre 9.2g
Protein 8.3g
Salt 1.9g

 


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Billy & Jack’s Italian fried artichokes

Starter – Crispy fried artichokes with crispy broad bean shells and a broad bean yoghurt dressing

We’ve teamed up with Masterchef 2016 finalists, Billy & Jack, to create the perfect canned food dinner party menu.  Over the next few weeks, Billy & Jack will share their tasty recipes for a slap-up, three-course feast as part of our virtual #CannedFoodDinnerParty masterclass. We kick off with their summery starter – crispy fried artichokes with crispy broad bean shells and a broad bean yoghurt dressing.

“A taste of Italian Summer! Our crispy artichokes and fresh broad bean and yoghurt dressing are a perfect match. Great for a hot day, or even a cold day when you need some summer vibes!” – Billy & Jack

Ingredients:
  • 2 x 390g canned artichokes
  • 1 x 300g canned broad beans
  • 150ml yoghurt
  • ½ lemon
  • ½ garlic clove
  • Salt and pepper
  • Extra virgin olive oil
  • Oil for deep-frying
  • Handful fresh parsley
Method:
  1. Drain the artichokes and pat dry on kitchen roll. Reserve 4 x artichokes. Fry, either in a deep-fat fryer or in a heavy bottom saucepan at 130°C until slightly coloured – 5 minutes. Drain and pat dry, set aside.
  1. De-shell the beans, putting the shells aside on kitchen paper and the beans into a bowl. Mash the beans and add the zest and juice of the lemon, grate the garlic, mix in the yoghurt and season to taste.
  1. Fry the artichokes again at 190°C until crisp and golden, approx. 1 minute. Drain on kitchen paper, then add the broad bean shells to the oil until golden, around 30 seconds.
  1. To serve, place a spoonful of the yoghurt dressing on a plate, then three of the fried artichokes. Plus, one artichoke straight from the can, quartered. Drizzle over more dressing and sprinkle on the crispy
  1. Finish with a crack of pepper, squeeze of lemon, a drizzle of olive oil and some finely chopped parsley.
   
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