Crispy Artichokes over Labneh
Line a 7-inch or larger fine-mesh sieve with four layers of cheesecloth. Set over a bowl deep enough to leave at least 3 inches between the bottom of the sieve and the bowl. Whisk yogurt and lemon juice in a large bowl; scrape into the cheesecloth. Refrigerate until the yogurt is quite thick and at least 1 cup of liquid has drained into the bowl, 12 to 24 hours. (Discard the liquid.) Transfer the labneh to a medium bowl and stir in 1/4 teaspoon salt.Advertisement
Shortly before serving, pour oil into a large saucepan and clip on a candy thermometer. Heat over medium-high heat to 350 degrees F. Working in 3 batches, fry artichokes until crispy and golden, 2 to 3 minutes per batch. Transfer the artichokes to a paper-towel-lined plate. Return the oil to 350 degrees F between batches.
Toss the artichokes in a medium bowl with parsley, garlic and the remaining 1/4 teaspoon salt.
Spread the labneh on a serving platter and top with the crispy artichokes. Serve with lemon wedges, if desired.
To make ahead: Refrigerate labneh (Step 1) for up to 1 week.
Equipment: Cheesecloth, candy thermometer
4 fat, 2 vegetable, 1/2 whole milk dairy