INGREDIENTS:
* 4 artichokes (I prefer the spineless Sardinian or Roman varieties or globe as they are called here,
but any will work fine as long as they are fresh)
* salt
* The juice of 1/2 a lemon
* Flour, maybe 1/2-3/4c (put in a bag to shakes the wedges around in)
* A whole egg, lightly beaten
* Oil for frying
but any will work fine as long as they are fresh)
* salt
* The juice of 1/2 a lemon
* Flour, maybe 1/2-3/4c (put in a bag to shakes the wedges around in)
* A whole egg, lightly beaten
* Oil for frying
PREPARATION:
Squeeze the lemon into a bowl of water, drop the rind into the bowl, and add a pinch of salt. Peel away the tough outer leaves of the artichokes, trim the tops perpendicular to the length of the artichokes, and cut the artichokes into eighths, lengthwise. You will have small feathery wedges.
Soak the wedges in the acidified water for an hour. Pat them dry and drop into the flour. I like to use a bag with the flour and shake them about to completely cover. I use one of those clear plastic bags that are hard to avoid, from when you buy your veggies . It is another good way to reuse them.
Dredge the pieces a few at a time in the egg, and fry them until crisp and golden in hot, but not really hot oil (you don't want the outside to burn before the inside is cooked). I find a thermometer is very useful once again if you have one.
Drain and lightly salt.
They don't stay crispy long, so try to time them to go right before serving. I tried them with just eggs whites, as I had a surplus, but although they were good, they didn't get quite as crispy.
Kyle Phillips's Fried artichoke recipe
4 comments:
I love these! I really do. We do olives like this too :)
These sound delicious! Can't wait to try em!
I could eat these by the dozen's!!
Josh, you sound like a good southerner like myself, deep fry it and them's good eating!
I think I have eaten them by the dozen!
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