Artichoke crisps with anchovy salt

Artichoke crisps with anchovy salt

By
From
Nuovo Mondo
Makes
4
Photographer
Alan Benson

This is an impressive little snack to pull out when friends drop by. It is a healthier alternative to fried potato chips, especially if you use unsaturated oil. You can use almost any root vegetable as a substitute. The crisps keep well in an airtight container for up to a week.

Ingredients

Quantity Ingredient
vegetable oil, for deep-frying
3 globe artichokes
220g rice flour

Anchovy salt

Quantity Ingredient
45g good-quality anchovy fillets
100g salt flakes

Method

  1. To make the anchovy salt, preheat the oven to 130°C. Place the anchovies on a tray lined with baking paper and bake for 4 hours, or until the anchovies are completely dry (a dehydrator is great for this if you have one). Place the dried anchovies in a mortar and pound with the pestle until they become an oily powder. Add the salt and stir gently to combine, but try not to break up the flakes of salt.
  2. Preheat the oil to 160°C in a deep-fryer or large heavy-based saucepan. Test the oil by dropping a little bread in it – if it sizzles furiously it is hot enough.
  3. Remove the tough outer leaves of the artichokes. No other trimming is required as the artichoke will be so thinly sliced that the actual choke, which is usually discarded, will not be a problem. Cut the artichokes lengthwise on a mandoline or use a meat slicer to slice them as thinly as possible, about 3 mm thick. (This is very difficult to do by hand, so if you don’t have a mandoline or meat slicer, use a softer root vegetable, such as sweet potato or Jerusalem artichoke.)
  4. Lightly toss the sliced artichoke in the rice flour to coat. Deep-fry the artichoke chips, in batches, until crisp but not too dark. Drain on paper towel. Season with the anchovy salt and serve as a pre-dinner snack.
Tags:
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Italian
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