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1
To cook the artichokes, prepare a bowl with cold water and 3 sliced lemons to store the artichokes in after they have been peeled to prevent discoloration.
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2
Using a paring knife, remove the outer leaves and trim off the stem of each artichoke, and place in lemon water until ready to use.
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3
In a medium size pot, combine the celery, garlic, white wine, juice of 2 lemons, parsley, thyme, chicken stock, and salt and pepper, and bring to a simmer.
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4
Add the artichokes and cover them with a dishtowel to submerse the artichokes in the liquid.
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5
Cook for approximately 45 minutes, or until fork tender.
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6
When finished cooking, remove artichokes from liquid, and let cool to room temperature.
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7
Once they have cooled, remove any inner leaves and choke that are remaining.
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8
Slice the artichoke bottoms into four pieces.
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9
To bread the artichokes, set up the flour, lightly beaten eggs, and bread crumbs in separate dishes.
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10
Dredge the cut artichoke bottoms first in the flour, then in the eggs, and finally in the bread crumbs.
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11
Repeat this process until all pieces are breaded.
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12
Refrigerate until ready to fry.
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13
To prepare the dressing, combine the olives and olive juice in a food processor.
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14
Process until ground.
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15
Add the lemon juice, sherry vinegar, Dijon mustard, and egg yolk, and pulse until all ingredients are mixed together.
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16
While pulsing, drizzle in the olive oil to create an emulsion.
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17
Season with salt and pepper.
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18
Refrigerate until ready to serve.
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19
To fry the artichoke bottoms, use a heavy-bottomed saucepot, filled half way up with corn oil.
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20
Place over medium high heat and bring oil to 350 degrees F. Use a candy thermometer to determine the temperature.
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21
When oil is hot, add the artichokes a few pieces at a time and fry until golden brown.
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22
Remove from oil, drain on paper towels, and season with salt and pepper.
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23
To serve, fill a ramekin with the picholine dressing.
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24
Line a platter with romaine lettuce, and place the fried artichokes on top.
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25
Garnish the platter with lemon wedges and parsley sprigs.
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26
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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27
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
