Fresh Artichoke with Fish Burger and Mixed No Fat Potato Chips

Fresh Artichoke with Fish Burger and Mixed No Fat Potato Chips

Posted 2016-09-05 by finyfollow

I have not made an artichoke before and remember having it with a friend in the U.S. many years ago. I therefore had to research how to cook it!

There are several ways, but this is how I remember my friend doing it though she did not have a dip, and I have made one of Parmesan and mayonnaise to dip this healthy vegetable into.

I made some tartar sauce for the burger and mixed some of this in with the coleslaw.

The meal was far to big for one person and next time I will just make the fish without the burger, even though this burger was delicious! I could not fit the artichoke on the plate so ate it afterwards.

Preparation Time: 40 minutes
Cooking Time: 50 minutes
Makes: 1- 2 servings

For the artichoke dip
1 tbsp mayonnaise
Bit of Wasabi mayonnaise
1 -2 tbsp Parmesan cheese, grated

For the artichoke
1 artichoke
Lemon slices

For the fish burger
1 piece of fish (to fit in a roll)
1 wholemeal roll
75 g coleslaw (I bought mine ready made)
Bit of finely chopped dill
40 g mayonnaise
1 gherkin, finely chopped
2 tsp baby capers, finely chopped
¼ cup Panko breadcrumbs
½ small lemon zest, and juice
Small egg, whisked
Bit of flour
About 30 g rocket or Mizuna

For the baked chips
Sweet potato
Spice of your choice

For the artichoke
  • There are several ways to cook globe artichoke and I chose the method whereby you put the whole artichoke into a steamer.

  • I chopped the long stalk almost completely off first, pulled off a few of the outer leaved, and rubbed it with some lemon juice.

  • Put some lemon slices around and on the actual artichoke and also some in the water. This prevents it from browning while cooking.

  • Steam the artichoke for about 35 - 50 minutes or until the outer leaves come off easily.

  • Take off the bottom leaves and discard a few layers.

  • As you take the outside ones off, you will see the next lot have some white flesh on the inside bottom part.

  • You can eat this part.

  • Keep taking off the leaves until you get to the white heart of the artichoke.

  • Take out the middle stringy bits, and you can eat the rest, dipped in the sauce.

  • For the artichoke dip
  • Mix the three artichoke dip ingredients together and put in a small dipping bowl.

  • For the potato chips
  • Preheat the oven to 180°/160° fan forced.

  • Peel some sweet potato, and ordinary potato, and cut into thick chips.

  • Microwave these for a few minutes.

  • Put them on a baking sheet on a tray, spray with a bit of olive oil, and add some spice - I used paprika and some cumin.

  • Bake till they are browned - about 35 - 40 minutes.

  • For the fish burgers
  • Put the flour and egg in separate dishes, and combine the breadcrumbs, lemon zest and some of the dill in another dish. Add some salt and pepper, to taste.

  • Dip the fish into the flour, shake, dip in the egg and then in the breadcrumb mixture to coat fish as evenly as possible.

  • Put this in the fridge for about 10 minutes to let the coating settle on the fish.

  • Meanwhile for the tartar sauce, mix the gherkin, capers, mayonnaise, any remaining dill and some of the lemon juice in a bowl.

  • Heat a bit of oil in a frying pan over a medium heat and cook the fish for about 3 minutes each side - this will depend on the thickness of the fish pieces - until they are cooked and flaky if you put a fork through them.

  • Meanwhile, toast the buns lightly. Combine the coleslaw with one third of the mayonnaise mixture.

  • Put this on the base of the roll, and the rest of the mayonnaise mix on the top part of the roll.

  • Top this with the fish, and most of the rocket or Mizuna (I use Mizuna, a type of lettuce) as it grows wild in my garden.

  • Top the roll with its top, serve with remaining Mizuna, baked chips, artichoke and dip.

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    227849 - 2023-07-17 10:33:23


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