Crispy artichokes with hazelnut salsa verde

Name: Crispy artichokes with hazelnut salsa verde
Yield: Serves 6 as a nibble
Cuisine: Italian recipes
Ingredients: 350g chargrilled antipasti artichokes (from the deli counter or aisle of large supermarkets); Plain flour to dust; 1 medium free-range egg, beaten; 100g dried breadcrumbs; Sunflower or olive oil for frying; For the salsa verde; 1 banana shallot, finely chopped; Small bunch fresh parsley, roughly chopped; 2 tbsp capers in vinegar, rinsed and drained; 4 anchovy fillets in oil, drained and roughly chopped; Finely grated zest and juice 1 lemon; Small bunch fresh oregano or fresh mint (or a mix), roughly chopped; Small bunch fresh basil, roughly chopped; 50g toasted hazelnuts, roughly chopped; Small pinch sugar; 1 garlic clove, crushed; 150ml extra-virgin olive oil

Published: 31 Mar 16
Updated: 18 Mar 24

Test kitchen approved

Crunchy fried artichokes with a nutty salsa verde make an ideal bar snack or starter for a relaxed dinner party.

Serves 6 as a nibble
Hands-on time 35 min

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Ingredients

350g chargrilled antipasti artichokes (from the deli counter or aisle of large supermarkets)
Plain flour to dust
1 medium free-range egg, beaten
100g dried breadcrumbs
Sunflower or olive oil for frying

For the salsa verde

1 banana shallot, finely chopped
Small bunch fresh parsley, roughly chopped
2 tbsp capers in vinegar, rinsed and drained
4 anchovy fillets in oil, drained and roughly chopped
Finely grated zest and juice 1 lemon
Small bunch fresh oregano or fresh mint (or a mix), roughly chopped
Small bunch fresh basil, roughly chopped
50g toasted hazelnuts, roughly chopped
Small pinch sugar
1 garlic clove, crushed
150ml extra-virgin olive oil

Method

To make the salsa verde, put all the ingredients (except the olive oil) in a food processor and whizz to a coarse paste. Stir in the olive oil, then taste and season with salt and pepper.
Drain and rinse the artichokes, then dry on kitchen paper. Put the flour, egg and breadcrumbs in separate shallow bowls, season the flour and egg, then dip each piece of artichoke first in the flour, then egg, then crumbs, shaking off the excess. Lay them out on a tray as you go.
Heat 2cm oil in a large frying pan or sauté pan over a medium-high heat. When shimmering hot, add the artichokes in batches (don’t crowd the pan). Cook for 3-4 minutes on each side until golden and crisp, then drain on kitchen paper and keep warm in a low oven. Serve while still hot with the salsa verde for dipping.

Recipe from February 2016 Issue

Nutrition

Nutrition: per serving

Calories: 416kcals
Fat: 33.9g (5.2g saturated)
Protein: 7.8g
Carbohydrates: 17.8g (2.8g sugars)
Fibre: 4g
Salt: 1.8g

delicious. tips

This would also work with chunks of firm cooking mozzarella or white fish instead of the artichokes. To make the dish vegetarian, omit the anchovies from the salsa verde.
Make the salsa verde up to 24 hours in advance and keep covered in the fridge. Serve at room temperature.

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Crispy artichokes with hazelnut salsa verde

Ingredients

Method

Nutrition

delicious. tips

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