So at some urging from Judy, here is my recipe for fried artichokes, which was heavily inspired by the same dish at La Bodega in Kansas City, MO. It is the perfect combination of salt from the “ham” and sweet from the garlic vegannaise.
- 8 large artichokes
- 3 tablespoons corn starch
- 4 slices of tofurkey lunch meat (if you’re not veg, you can substitute ham), halved
- 6 tablespoons of egg replacer
- 2 tablespoons of soy milk
- 1 cup of All Purpose flour
- 2 tablespoons garlic powder
- salt and pepper to taste
- Canola oil for frying
To make the dipping sauce:
- 8 tablespoons of vegannaise
- 1 tablespoon of garlic powder (or roasted garlic)
- Juice of 1/2 of a lemon
- 2 teaspoons of sugar
- 1 teaspoon of sriracha hot sauce
Process the artichokes. I’m going to defer to eHow until I can get some pictures up. (I know, I know.)
Dredge the artichokes in corn starch and shake off the excess. Then wrap the artichoke in half of a slice of the lunch “meat”. Trim any extra meat so that it wraps around perfectly. Stick a toothpick through the artichoke so that the lunch meat stays closed. Let the artichokes sit for 10 minutes to let the cornstarch set.
While the artichokes are resting, mix the egg replacer and soy milk (or eggs and regular milk if you are not vegan) together in one bowl and the flour, garlic, and salt and pepper in another bowl.
After ten minutes, dip the artichokes into the egg mixture and then the flour. Shake off the excess flour and put on a plate to set.
Bring the frier to temperature while the crust is forming on the artichokes. Fry the artichokes until golden brown, about 3-5 minutes.
To make the dipping sauce, combine all ingredients in a bowl and mix well.