Artichoke Cutlets
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- artichokes
- g flour
- g butter
- g grated Parmesan
- dl milk
- egg yolk
- salt
- pepper
- egg
- breadcrumbs
Instructions
- Parboil and slice the artichokes lengthwise; season with salt and pepper.
- Make a Parmesan balsamella bound with an egg yolk; coat the slices in it and chill several hours.
- Gild with beaten egg, bread, and fry in oil or lard.