Chicken Fried Baby Artichoke Crowns and Ranch-Dressed Baby Greens
- 4 Cynara Artichoke Crowns, drained
- 1 cup all-purpose flour
- 2-½ tablespoons cornstarch
- ½ teaspoon baking powder
- 1 teaspoon spicy paprika
- ½ teaspoon cayenne pepper
- 2 egg whites
- 1 quart canola oil—enough for frying
- 1 cup buttermilk, shaken
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ garlic clove, minced
- 2 tablespoons chives, minced
- ½ teaspoon salt
- Freshly ground black pepper
- ¼ lb. baby leaf lettuces
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh-squeezed lemon juice
In a shallow bowl, mix the flour, cornstarch, baking powder, spicy paprika, cayenne pepper, a pinch of salt, and freshly ground black pepper. In a mixing bowl, separate the egg whites, reserving the egg yolks for later use, and beat gently for thirty seconds. Combine a tablespoon of egg white with the flour mixture to give it a few clumps.
In a bowl, mix the buttermilk, mayonnaise, sour cream, garlic, chives, a pinch of salt, and freshly ground black pepper for the ranch dressing and set aside.
In a medium sauté pan heat the canola oil over medium heat until it reaches 350-375°. The temperature is just right when a drop of egg white starts to fry rather than landing at the bottom of the pan. Carefully dredge each artichoke crown through the flour mixture, and then the egg whites, and back through the flour again. Shake off any excess and carefully introduce the dredged crowns into the hot oil. With the help of a slotted spoon or tongs, fry until golden brown and crisp, turning the crowns if necessary. Transfer them to a paper-towel-lined plate.
Toss the baby greens in extra virgin olive oil, lemon juice, adding a pinch of salt and fresh pepper, and plate them. Once the artichoke crowns are cool enough to handle, fill each one with a tablespoon of ranch dressing and arrange them around the salad.
Chef John Husby
Chef John has travelled the globe in search of good food, and now he is opening up a new frontier for artichoke hearts of all kinds. He’ll reinvent classic dishes and create new favorites. Get ready to be inspired for creative experiments of your own.