artichoke-and-lemon-fritto-misto.json

{
    "directions": [
        "Working with 1 artichoke at a time, remove the tough outer leaves to expose the light yellow core. Using a knife, trim off the top. Using a spoon, remove the choke. Trim the stem end and cut the artichoke lengthwise into slices 1/4 inch thick. Place in a bowl and add half of the buttermilk to coat. Place the lemon slices in another bowl and coat with the remaining buttermilk.",
        "In a large bowl, whisk together the all-purpose flour, semolina flour and the 2 tsp. salt. In a large Dutch oven over medium-high heat, pour in oil to a depth of 2 inches and heat to 375\u00b0F on a deep-frying thermometer. Line a baking sheet with paper towels.",
        "Working in batches, drain the artichokes well. Coat with the flour mixture, shaking off the excess. Fry the artichokes until golden and crispy, 3 to 5 minutes. Transfer to the prepared baking sheet and season with salt. Repeat with the lemons, frying them for 1 to 3 minutes.",
        "Arrange the artichokes and lemons on a warmed platter and serve with aioli. Serves 4 to 6.",
        "Williams-Sonoma Kitchen."
    ],
    "ingredients": [
        "4 artichokes, each about 1 lb.",
        "3 cups buttermilk",
        "2 lemons, thinly sliced",
        "1 1/2 cups all-purpose flour",
        "1 1/2 cups semolina flour",
        "2 tsp. kosher salt, plus more, to taste",
        "Canola oil for frying",
        "Aioli for serving"
    ],
    "language": "en-US",
    "source": "www.williams-sonoma.com",
    "tags": [],
    "title": "Artichoke and Lemon Fritto Misto",
    "url": "http://www.williams-sonoma.com/recipe/artichoke-and-lemon-fritto-misto.html"
}