This Artichokes Rockefeller Might Be The Most Underrated Vegetable Side Dish

The following recipe and excerpt for Artichokes Rockefeller are from “All I Think About Is Food” by Mamrie Hart. It’s available for purchase on Amazon.

One of my favorite steak house side dishes is creamed spinach, but there’s s a threshold with it. After a few spoonfuls, I’m sitting pretty. After spoonful 10, I feel like I’m eating bougie baby food. Or like you brought Granny to the steak house, and she forgot to put her teeth in. Don’t get me wrong, it’s delicious, but completely devoid of texture.

Enter Artichokes Rockefeller! Just like the oyster version, we are whole frying a crispy bite to put on top of our spinach…but instead of an oyster, it’s a crunchy golden baby artichoke.

Artichokes Rockefeller

Difficulty:BeginnerPrep time: 10 minutesCook time: 10 minutesTotal time: 20 minutesServings:4 servings

Ingredients

• 6 cups fresh spinach or 1 cup frozen, defrosted and drained
• 1/4 cup unsalted butter
• 1/4 cup shallot diced
• 1/2 cup onion diced
• 1 garlic clove minced
• 1 tablespoon vermouth
• Pinch of nutmeg
• 1/4 cup Parmesan
• Splash of heavy cream
• One 14-ounce can baby artichokes, rinsed
• 1 1/2 cups all-purpose flour
• 1/2 tablespoon Old Bay Seasoning
• 1 egg, beaten
• 2 to 3 cups vegetable oil or peanut oil
• Salt
• Lemon wedges for serving

Instructions

1. First, let’s get the spinach made. Melt the butter over medium heat before adding in the shallots, garlic, and onions. Saute for 3 to 4 minutes.
2. Once they are are sweated, add the vermouth, spinach, and nutmeg. If you are using fresh spinach and are worried there’s too much, remember that spinach is the opposite of a grower not a show-er. It’s going to shrink quicker than George Costanza in a cold pool. Once it’s wilted, probably after 2 minutes, stir in the Parmesan and your splash of heavy cream. Set that over low heat as we crisp up the artichokes.
3. Time for the dredge station! Mix the flour and half of the Old Bay in one small bowl. Then the beaten egg and remaining half of Old Bay in another. One by one, coat your artichokes in flour, then egg mixture, before one more coating in the flour.
4. Heat enough oil to be able to deep fry. Ideally, the oil should be about 370 degrees F, but if you don’t have a thermometer, just make sure it’s hot enough by dropping in a few bread crumbs and see if they crisp up. Once the oil is hot, carefully drop in your artichokes until crispy brown. Pull them from the oil, set on a paper towel to drain, and hit them with salt.
5. Arrange your artichokes on top of the spinach and serve with lemon wedges and tiny, adorable forks.

Keywords:< 20 Minutes, Spring, Vegetables, Vegetarian

• < 20 Minutes
• Spring
• Vegetables
• Vegetarian