Fried Artichokes
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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! |
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Ingredients
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(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
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Method
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- Pepare the artichokes as usual (discard outer leaves and any wispy flower bits inside).
- ut the stem, leaving 1 inch attached.
- Cut in half and then into wedges....usually you get 8 wedges out of one artichoke.
- Leave in a bowl of water and lemon juice for about half an hour.
- 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.
- Heat 1 cm of olive oil in a shallow frying pan.
- Dry the artichoke wedges.
- When the oil is slightly smokey, dip the wedges in the batter and fry, turning once. This is easy if you use 2 forks.
- Drain and season....yummy!
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Time From Cupboard-To-Table
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1 hour |
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Notes & Variations on
Fried Artichokes
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