For your Christmas table,try this fantastic Italian recipe!
8 small baby artichokes
• 1 lemon, halved
• 1 tbsp all-purpose flour
• 1/2 cup cold water
• 4 large eggs
• 1 garlic clove, minced
• 2 tbsp fresh, Italian parsley, finely chopped
• salt and freshly ground pepper to taste
• Oil for frying (canola, vegetable)
• 1 cup all-purpose flour
• 1 to 1-1/2 cups plain, fine breadcrumbs, preferably homemade
• 1 lemon, cut into wedges
Clean the artichokes (see tips for better artichokes).
Remove one artichoke at a time from the acidulated water.
The easiest way to remove the choke is to cut the artichoke into quarters lengthwise.
Proceed by drawing the tip of a knife’s blade across just below the choke to draw it out.
Then half each quarter and return the cleaned artichoke to the acidulated water until needed.
Proceed in the same manner with the remaining artichokes.
Meanwhile, bring a medium-size pot of cold water to a boil.
Add coarse salt to taste.
Dissolve the flour in the 1/2 cup water and add it to the pot.
When the water returns to a boil drain the artichokes and place them in the boiling water and cook uncovered until they are crisp tender, about 2 to 3 minutes.
Drain the artichokes, transfer to a platter lined with paper towels or a kitchen towel to absorb excess water and let cool covered with a wet kitchen towel.
In a small bowl, lightly beat the eggs, garlic, parsley, salt and pepper.
Place the flour and breadcrumbs into separate large bowls.
Working in batches, add the artichoke pieces to the flour and toss, separating
the pieces to coat well.
Dip the pieces into the egg mixture and then coat them with the breadcrumbs.
Repeat until all the artichokes have been coated.
Refrigerate 20 to 30 minutes.
Pour 2 inches of oil in a heavy, medium-size saucepan, and heat to 350 deg. F.
Lower the artichoke into the hot oil, making sure not to crowd the pan.
Fry until they have a nice, golden color.
Remove with a slotted spoon and drain on a platter lined with paper towels.
When all the artichokes have been fried, season with salt and garnish with lemon wedges.
Preparation time: 20 min
Cooking time: 15 min