Fried artichokes

Fried artichokes

Carciofi frutti

By
From
Sharing Puglia
Serves
6
Photographer
Alicia Taylor

Artichokes are traditionally served as an antipasto or a snack with drinks. This impressive winter vegetable is an excellent digestive, eaten raw or infused in a liqueur called Cynar. When Vivienne and I were recently driving around the outskirts of Fasano, with carpets of artichoke-laden fields on either side of the road, we fantasised about what we could make with the strange-looking flower heads. After a lengthy discussion of the many cooking possibilities, we decided they would be best battered and fried, then washed down with a glass of the local wine, Bombino bianco.

Ingredients

Quantity Ingredient
4 eggs, beaten
handful flat-leaf parsley, finely chopped
100g parmesan, grated
200ml olive oil, for deep-frying
plain flour, for dredging
6 artichokes, cleaned and sliced lengthways

Method

  1. Put the eggs in a bowl and mix thoroughly with the parsley and parmesan. Season with salt and pepper.
  2. Heat the olive oil to 160°C in a large deep frying pan over medium–high heat.
  3. Put the flour in a wide bowl or on a plate. Dip the cleaned and sliced artichokes first in the flour, then coat them in the egg mixture and put them into the hot oil. Fry for about 5 minutes. Check the bottoms to see if the artichokes are golden and then turn them over and cook for a further 5 minutes. If needed, add extra olive oil. When ready, drain the artichoke on paper towel and season to taste before serving. These artichokes can be eaten hot, warm or at room temperature.
Tags:
italy
italian
puglia
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