Brussels Sprouts alla Giudea, Artichoke Cream and Red Pepper Flakes

Brussels Sprouts alla Giudea, Artichoke Cream and Red Pepper Flakes - Recipe Finder

Brussels Sprouts alla Giudea, Artichoke Cream and Red Pepper Flakes

Info

Course:
Appetizer, Side Dish, Tapas/Small Plates
Total Time:
Under 2 Hours
Skill Level:
Challenging
Cost:
Moderate

Photo by:

Yield

Serves 4

Ingredients

Brussels Sprouts:

1 1/4 pounds Brussels sprouts, ends cut off, tough outer leaves removed and cut in half lengthwise and washed
1/2 to 3/4 cups Wondra flour
Vegetable oil, as needed
3 tablespoons salt

Artichoke Purée:

1 12- ounce jar of artichoke hearts, drained of all liquid
1 1/2 cloves of garlic
3/4 tablespoons fresh squeezed lemon juice
1/8 teaspoon red pepper flakes
1/2 tablespoon flat leaf parsley
1/2 teaspoon salt
1/4 cup extra virgin olive oil

Finish:

Midnight Moon or Parmigiano Reggiano cheese
2 tablespoons flat leave parsley, chopped
Red pepper flakes, to taste

Directions

Brussels Sprouts:

Start by placing a medium to large pot of water on the stove and bring to a boil.

Once you put the water on, fill a medium pot with vegetable oil no more than 2/3 of the way up and bring to 350 degrees Fahrenheit.

Get a bowl of ice water ready. When your water boils, add salt. Gently place all of the sprouts in the boiling water for two minute and then strain and immediately place in your ice water bath to cool.

When cool, dry your sprouts on some paper towels. Make sure they are very well dried before frying. Turn your oven on its lowest setting about 170 degree Fahrenheit.

When your oil reaches 350 degrees Fahrenheit, place 1/2 cup of purée in a large mixing bowl.

In another mixing bowl, add Wondra flour and coat 1/3rd of your sprouts. Shake off excess flour and gently place in the oil. Fry until golden brown and crispy on the outside, about 1-2 minutes. Fish out your fried sprouts with a slotted spoon and place on a cooling rack or on paper towels over a cookie sheet and hold in the warm oven. Repeat the process with the rest of the sprouts. When they have all been fried, toss with your artichoke purée. Plate and finish with chopped flat leaf parsley, pepper flakes and freshly grated cheese.

Artichoke Purée:

Place all ingredients (except the oil) into a food processor or blender. Let blend for about 30 seconds or until the ingredients come together like a paste. With the machine still on, slowly drizzle in your oil. Once all of the oil is in, allow to blend for an extra 15 seconds, then shut off. Store the purée in an airtight container or zip seal bag in your refrigerator over night.

Remove the purée one hour before you start cooking your Brussels sprouts to allow to come up to room temperature.

Notes

This can be served individually on small plates or family style on a larger platter. If you are having a cocktail party, this can be placed on a buffet or common table with some nice wood skewers, they taste good at room temperature too.