MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fried Artichoke Hearts w/Taratur Sauce
 Categories: Sauces, Vegetables, Citrus, Herbs
      Yield: 4 servings

MMMMM-----------------------TARATUR SAUCE----------------------------
      6 cl Garlic; mashed to a paste
           +=WITH=+
      2 ts Fine salt
    1/2 c  Tahini
    1/2 c  Fresh lemon juice
      1 tb Fine chopped fresh parsley;
           - divided

MMMMM-------------------------ARTICHOKES------------------------------
      2 tb Fresh lemon juice
      8 md Artichokes (12 oz. ea)
    1/2 c  A-P flour
           Fine salt

  MAKE THE TARATUR SAUCE: In a small bowl, whisk together
  the garlic and tahini, then slowly pour in the lemon
  juice. Add water, 1 tablespoon at a time, to achieve the
  consistency of a thick sauce (1-3 tablespoons more).
  Stir in 2 teaspoons of the parsley.

  MAKE THE ARTICHOKES: Fit a pot with a steamer basket.
  Pour in the lemon juice and enough water to almost reach
  the bottom of the steamer. Working with 1 artichoke at a
  time, use a paring knife or vegetable peeler to remove
  the stem's fibrous outer layer, and leave attached.
  Slice off the top third of the closed leaves, then
  spirally snap off the tough dark green outer leaves.

  Place the trimmed artichokes in the pot (it's fine if
  they're not in one layer), turn the heat to medium-high,
  and steam, covered, until the hearts are tender when
  pierced with a knife and the leaves pull off easily,
  25-35 minutes. Using a teaspoon, scoop out and discard
  the choke. Transfer the steamed artichokes to a paper
  towel-lined plate and pat with additional paper towels
  to dry thoroughly.

  Attach a deep-fry thermometer to a skillet or Dutch oven
  set over medium-high heat, then add the oil. While the
  oil heats, add the flour, salt to taste, and artichokes
  to a bowl and toss to coat, shaking off any excess. When
  the temperature reads 375°F/190°C, fry half of the
  artichokes, turning occasionally, until golden, about 2
  minutes. Using a slotted spoon, transfer to a paper
  towel-lined plate. Season with salt and tent with foil.
  Repeat with the remaining artichokes.

  To serve, transfer the artichokes to a platter, drizzle
  with the taratur sauce, and sprinkle over the remaining
  parsley.

  RECIPE FROM: https://www.saveur.com

  Uncle Dirty Dave's Archives

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