Deep fried artichoke

This is an Italian specialty, from Rome particularly (carciofi alla giudia). Italians are artichoke lovers. Simply deep fried and served hot with a pinch of « fleur de sel », it is a great and very-easy-to-make starter. I just love it!

You will need

  • 1/2 to 1 artichoke per capita (the smaller and younger the better)
  • Any kind of flour (wheat, buckwheat, chick peas…)
  • A pinch of fleur de sel (French salt perfect for this kind of meal)
  • Olive or sunflower oil

Wash and drain the artichokes. Peal the stalks, remove the first leaves that are too hard, cut the peaks to only keep the heart and the most tender leaves.

Slice the hearts and stalks. Coat with flour and fry for 2 to 3 minutes in a frying pan with 0.2 inch of hot oil, turning them to cook them evenly.

Put them on paper towel to remove the excess of oil. Add a pinch of fleur de sel and serve immediately.

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