VegBox Recipes

Fried Artichokes

This recipe was sent in by Caroline, who says "Fried artichokes are very typically eaten in Tuscany during the two bouts of 'artichoke season' - spring and autumn. During these periods, you'll find them on any menu in the restaurants as a side dish ('contorno')...washed down with Chianti!"

Sounds good to us!
 
 

Ingredients

(Serves 6)

6 artichokes
Half a lemon
1 cup and a half of flour (this can be half white and half wholemeal)
1 can of cheap beer
Olive oil for frying (it MUST be olive oil!)
Salt to season
 

Method

  1. Pepare the artichokes as usual (discard outer leaves and any wispy flower bits inside).
  2. ut the stem, leaving 1 inch attached.
  3. Cut in half and then into wedges....usually you get 8 wedges out of one artichoke.
  4. Leave in a bowl of water and lemon juice for about half an hour.
  5. In the meantime, mix up a batter with the flour and beer, starting with the flour in a bowl and gradually adding the beer until you have a runny consistency, like single cream.
  6. Heat 1 cm of olive oil in a shallow frying pan.
  7. Dry the artichoke wedges.
  8. When the oil is slightly smokey, dip the wedges in the batter and fry, turning once. This is easy if you use 2 forks.
  9. Drain and season....yummy!
 

Time From Cupboard-To-Table

1 hour
 

Notes & Variations on Fried Artichokes

 
 
 

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