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Crispy Artichoke Slices

yield
200g
servings
expiration date
1 day
ADDITIONAL PREP RECIPE
No items found.
ingredients

600g | 3 whole large artichokes (24 counts)

sourcing
PROCEDURE
  1. Trim the tops of the artichokes.
  2. Trim the bottom 1/2" of the stem.
  3. Thinly slice on a mandolin, top to bottom.
  4. Store the sliced artichokes in acidulated ice water.
  5. Drain the slices well & dry on paper towels.
  6. Fry the slices in a 325 degree fryer to crispy & brown.
  7. Drain well on paper towels & season with kosher salt.
  8. Hold in a warm spot for service.
CRITICAL CONTROL POINT
VIDEO