(Serves: 4)Ingredients
Cilantro Chutney
1 ½ cup tightly packed cilantro leaves
12 big mint leaves
1 garlic clove
1 small green chili (Thai)
5 tbsp. olive oil
2 pinches salt
½ lime
Artichoke Fritti
1 big artichoke
3cups water
½ lime
1 wax paper
½ cup flour
1 egg
2 tbsp. water
½ cup Panko bread crumbs
2 tbsp. grated parmesan cheese
salt
8 mint leaves
Oil for frying
Method
Cilantro chutney
1. Roughly chop cilantro, mint, garlic and green chili.
2. Put it in a food processor with salt and juice of ½ lime.
3. Process while adding olive oil to form a paste.
Artichoke Fritti
1. Remove all the though leaves from outside of artichoke. Cut the pointy ends of remaining leaves with scissors. Cut artichoke in half and remove the core with a spoon. Trim the outer though part of the stem.
2. Now slice the artichoke in ½ inch slices. You should get about 16 slices from a big artichoke.
3. Take water in a big bowl. Juice lime and add to water. Put artichoke slices in it.
4. Cover it with a wax paper.
5. Put flour in plate and mix few pinches some salt.
6. Whisk egg with water and a pinch of salt.
7. Mix bread crumbs and parmesan cheese in a plate.
8. Remove artichoke slices from water and pat dry.
9. Heat oil in a large pan to 375 F.
10. Now dredge about 4 slices of artichoke in flour. Shake well and add them to egg mixture. Coat well with egg and add them to bread crumbs.
11. Fry in the oil for couple of minutes, till they are golden brown.
12. Remove on paper towels. Repeat with remaining slices. Sprinkle salt.
13. Now remove oil from heat and quickly fry mint leaves.
14. Put fritters and chutney on a plate, garnish with fried mint leaves and serve.
Tips:
• Traditionally cilantro chutney is made with water and not oil. But water oxidizes the chutney much faster and turns it into a dark green to brown color. So in this recipe I have used oil. For the same reason also make sure all the leaves are dry before grinding.
• If you do not like a lot of heat, remove seeds and veins from the chili. You can also use paprika instead.
• Artichoke has pointy leaves, so be careful while trimming it. The choke has a hairy texture, so make sure to remove it properly.
• Make sure the slices are dry before putting them in flour. Otherwise to much flour will stick to it and the fritters be hard instead of crispy
• Panko bread crumbs are Japanese style bread crumbs. They are lighter than the regular bread crumbs. You can easily find them in Japanese or Chinese grocery stores. If you do not have access to them; by all means use regular bread crumbs.
• Do not put mint leaves in very hot oil otherwise they will turn brown and burn.
Variations:
• If you do not want to go through trimming artichokes, use canned artichokes in water instead.
• You can also use slices of any other vegetables like zucchini, carrots, butternut squash, potato etc.
• You can add dry mango powder or chaat masala to chutney instead of lime juice.
1 ½ cup tightly packed cilantro leaves
12 big mint leaves
1 garlic clove
1 small green chili (Thai)
5 tbsp. olive oil
2 pinches salt
½ lime
Artichoke Fritti
1 big artichoke
3cups water
½ lime
1 wax paper
½ cup flour
1 egg
2 tbsp. water
½ cup Panko bread crumbs
2 tbsp. grated parmesan cheese
salt
8 mint leaves
Oil for frying
Method
Cilantro chutney
1. Roughly chop cilantro, mint, garlic and green chili.
2. Put it in a food processor with salt and juice of ½ lime.
3. Process while adding olive oil to form a paste.
Artichoke Fritti
1. Remove all the though leaves from outside of artichoke. Cut the pointy ends of remaining leaves with scissors. Cut artichoke in half and remove the core with a spoon. Trim the outer though part of the stem.
2. Now slice the artichoke in ½ inch slices. You should get about 16 slices from a big artichoke.
3. Take water in a big bowl. Juice lime and add to water. Put artichoke slices in it.
4. Cover it with a wax paper.
5. Put flour in plate and mix few pinches some salt.
6. Whisk egg with water and a pinch of salt.
7. Mix bread crumbs and parmesan cheese in a plate.
8. Remove artichoke slices from water and pat dry.
9. Heat oil in a large pan to 375 F.
10. Now dredge about 4 slices of artichoke in flour. Shake well and add them to egg mixture. Coat well with egg and add them to bread crumbs.
11. Fry in the oil for couple of minutes, till they are golden brown.
12. Remove on paper towels. Repeat with remaining slices. Sprinkle salt.
13. Now remove oil from heat and quickly fry mint leaves.
14. Put fritters and chutney on a plate, garnish with fried mint leaves and serve.
Tips:
• Traditionally cilantro chutney is made with water and not oil. But water oxidizes the chutney much faster and turns it into a dark green to brown color. So in this recipe I have used oil. For the same reason also make sure all the leaves are dry before grinding.
• If you do not like a lot of heat, remove seeds and veins from the chili. You can also use paprika instead.
• Artichoke has pointy leaves, so be careful while trimming it. The choke has a hairy texture, so make sure to remove it properly.
• Make sure the slices are dry before putting them in flour. Otherwise to much flour will stick to it and the fritters be hard instead of crispy
• Panko bread crumbs are Japanese style bread crumbs. They are lighter than the regular bread crumbs. You can easily find them in Japanese or Chinese grocery stores. If you do not have access to them; by all means use regular bread crumbs.
• Do not put mint leaves in very hot oil otherwise they will turn brown and burn.
Variations:
• If you do not want to go through trimming artichokes, use canned artichokes in water instead.
• You can also use slices of any other vegetables like zucchini, carrots, butternut squash, potato etc.
• You can add dry mango powder or chaat masala to chutney instead of lime juice.
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