FRIED ARTICHOKE HEARTS WITH TARATUR SAUCE
For the Taratur Sauce
-6 cloves garlic (finely chopped)
-2 tsp salt
-1⁄2 cup tahini (Middle Eastern sesame seed paste)
-1⁄2 cup fresh lemon juice
-3 tsp finely chopped fresh parsley
For the Artichokes
-4 cups olive oil
-8 hearts of steamed medium artichokes (halved if large)
-1⁄2 cup flour
-Salt
Instructions
Place garlic and salt in a mortar and grind to a paste with pestle. Transfer garlic paste to a bowl and add tahini. While stirring, drizzle in lemon juice. Thin to the consistency of a thick dip with up to 3 tbsp. water. Stir in 2 tsp. of the parsley.
Heat oil to 375° in a medium saucepan over medium-high heat.
Dredge artichokes in flour, and shake off excess. When oil is hot (a toothpick dropped in oil will quickly turn dark brown when oil is ready), fry artichokes, a few at a time, turning occasionally, until golden, about 2 minutes. Remove with a slotted spoon, drain on paper towels, and sprinkle with salt. Serve with taratur, garnished with remaining 1 tsp. parsley.
For the Taratur Sauce
-6 cloves garlic (finely chopped)
-2 tsp salt
-1⁄2 cup tahini (Middle Eastern sesame seed paste)
-1⁄2 cup fresh lemon juice
-3 tsp finely chopped fresh parsley
For the Artichokes
-4 cups olive oil
-8 hearts of steamed medium artichokes (halved if large)
-1⁄2 cup flour
-Salt
Instructions
Place garlic and salt in a mortar and grind to a paste with pestle. Transfer garlic paste to a bowl and add tahini. While stirring, drizzle in lemon juice. Thin to the consistency of a thick dip with up to 3 tbsp. water. Stir in 2 tsp. of the parsley.
Heat oil to 375° in a medium saucepan over medium-high heat.
Dredge artichokes in flour, and shake off excess. When oil is hot (a toothpick dropped in oil will quickly turn dark brown when oil is ready), fry artichokes, a few at a time, turning occasionally, until golden, about 2 minutes. Remove with a slotted spoon, drain on paper towels, and sprinkle with salt. Serve with taratur, garnished with remaining 1 tsp. parsley.