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Una nueva forma de comer alcachofas: ¡fritas!
Para esta botana lo ideal es usar alcachofas frescas. Si nunca has limpiado alcachofas, no te preocupes, hoy te voy a contar cómo hacerlo, es sencillo pero lleva varios pasos.
Estas alcachofas fritas van muy bien con aioli, el cual en esta ocasión lleva chile ancho en polvo. ¡Serán la sensación de tu reunión!
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Ingredientes
For the artichokes
-
3
alcachofas frescas
-
2-3 litros de agua
-
2
limones
-
2
tazas de aceite de canola
For the ancho chili aioli
-
1
diente de ajo
-
1/8
cucharadita de sal
-
1/3
taza de mayonesa
-
2
cucharadas soperas de crema agria
-
2
cucharadas de jugo de limón
-
1
cucharadita de chile ancho en polvo
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Instrucciones
-
1
Para las alcachofas
Lava las alcachofas y escúrrelas.
-
2
Vierte el agua en un recipiente hondo de cristal, exprime el jugo de los dos limones y agrega tanto el jugo como las cáscaras al agua. Deja aparte.
-
3
Toma una alcachofa, corta el tallo dejando aproximadamente una pulgada del mismo. Una por quita las hojas hasta llegar al centro, donde verás que las hojas cambian de un color verde a un color amarillento. Se verá como una flor en bulbo. Con un cuchillo filoso pela el tallo y retira el exceso de las hojas verdes de la base. Corta el bulbo a la mitad. Tendrás dos mitades diferentes, una tendrá el tallo y la otra no, descarta la mitad sin tallo.
-
4
Toma la otra mitad (que contiene el tallo) y corta en forma transversal, de esta forma tendrás dos piezas con medio tallo cada una. Con una cuchara o un cuchillo remueve la parte interior de la alcachofa, la cual tiene una consistencia peluda. Retira también las hojas que tengan la punta de color rosa. Corta transversalmente nuevamente y sumerge en el agua con limón. Toma la otra mitad de la alcachofa y repite el proceso. De esta forma tendrás cuatro piezas por alcachofa. Repite con las otras dos.
-
5
Vierte el aceite de canola en una olla pequeña pero profunda y calienta a fuego alto, cuidando de que el aceite no se caliente demasiado. Si comienza a humear está muy caliente, baja la temperatura un poco. Mientras el aceite se calienta, una por una, saca las alcachofas del agua y sécalas con una toalla de cocina.
-
6
Cuidadosamente, sumerge la mitad de las alcachofas en el aceite caliente y fríe por 15 minutos. Verás que el aceite burbujea pero no humea, si humea baja un poco la temperatura.
-
7
Saca la media alcachofa del aceite y colócala sobre toallas de papel, repite con la otra mitad.
-
8
Para el aioli de chile ancho
Machaca el ajo con la sal hasta formar una pasta. Añade la mayonesa, la crema, el jugo de limón y el chile ancho. Revuelve hasta integrar muy bien.
-
9
Sirve con las alcachofas fritas.
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Consejos de expertos
-
consejo 1
Para evitar picarte con las hojas puntiagudas de las alcachofas, corta las puntas con unas tijeras de cocina antes de empezar.
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Información Nutricional
No hay información nutricional disponible para esta receta
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Más acerca de esta receta
-
Una nueva forma de comer alcachofas: ¡fritas!
Para esta botana lo ideal es usar alcachofas frescas. Si nunca has limpiado alcachofas, no te preocupes, hoy te voy a contar cómo hacerlo, es sencillo pero lleva varios pasos.
Estas alcachofas fritas van muy bien con aioli, el cual en esta ocasión lleva chile ancho en polvo. ¡Serán la sensación de tu reunión!
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© 2022 ®/TM General Mills Reservados todos los derechos
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