This flavorful Syrian recipe, during which tender artichoke bottoms are fried and served with an intense, tahini-based sauce, comes from Damascus, the place the beloved vegetable referred to as ardi shawki can be ready in stews and full of spices. When paring the freshest entire artichokes, maintain the stems intact, which grow to be as delicate because the hearts after frying.
Featured in: “Hearts of Syria.”
Fried Artichoke Hearts with Taratur Sauce
Crisp up tender artichokes with a fast swim within the deep-fryer, and serve alongside an an intense, tahini-lemon sauce.
Yield: serves 4
For the taratur sauce:
- 6 garlic cloves, mashed right into a paste with 2 tsp. tremendous sea salt
- ½ cups tahini
- ½ cups recent lemon juice
- 1 tbsp. finely chopped recent parsley, divided
For the artichokes:
- 2 tbsp. recent lemon juice
- 8 medium artichokes (about 12 oz. every)
- ½ cups all-purpose flour
- Advantageous sea salt
Directions
- Make the taratur sauce: In a small bowl, whisk collectively the garlic and tahini, then slowly pour within the lemon juice. Add water, 1 tablespoon at a time, to attain the consistency of a thick sauce (1–3 tablespoons extra). Stir in 2 teaspoons of the parsley.
- Make the artichokes: Match a pot with a steamer basket. Pour within the lemon juice and sufficient water to virtually attain the underside of the steamer. Working with 1 artichoke at a time, use a paring knife or vegetable peeler to take away the stem’s fibrous outer layer, and depart hooked up. Slice off the highest third of the closed leaves, then spirally snap off the powerful darkish inexperienced outer leaves. Place the trimmed artichokes within the pot (it’s tremendous in the event that they’re not in a single layer), flip the warmth to medium-high, and steam, lined, till the hearts are tender when pierced with a knife and the leaves pull off simply, 25–35 minutes. Utilizing a teaspoon, scoop out and discard the choke. Switch the steamed artichokes to a paper towel-lined plate and pat with extra paper towels to dry completely.
- Connect a deep-fry thermometer to a skillet or Dutch oven set over medium-high warmth, then add the oil. Whereas the oil heats, add the flour, salt to style, and artichokes to a bowl and toss to coat, shaking off any extra. When the temperature reads 375°F, fry half of the artichokes, turning sometimes, till golden, about 2 minutes. Utilizing a slotted spoon, switch to a paper towel-lined plate. Season with salt and tent with foil. Repeat with the remaining artichokes.
- To serve, switch the artichokes to a platter, drizzle with the taratur sauce, and sprinkle over the remaining parsley.
