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This simple spring recipe from chef Joey Campanaro of Kenmare includes both raw and crispy fried artichokes. Also try:"The Chicken" from Kenmare, Cucumber and Radish Pickles

The Martha Stewart Show, Episode 5128

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Read the full recipe after the video.

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Servings:
2
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Ingredients

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Directions

Instructions Checklist
  • Thinly slice artichoke crosswise on a mandoline. Fill a medium, deep heavy-bottomed saucepan 3 inches high with canola oil. Heat over medium-high heat until it reaches 375 degrees on a deep-fry thermometer. Add half of the artichoke slices and cook until crispy and browned. Transfer to a paper towel-lined plate to drain.

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  • In a large bowl, mix together hearts of palm, lettuce, parsley, and remaining sliced artichokes; season with salt and pepper. In a small bowl, whisk together olive oil and lemon juice, drizzle over salad; toss to coat. Divide evenly between 2 plates; garnish with crispy artichokes and serve.

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