Fried Artichokes
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- artichokes
- egg
- flour
- salt
- oil
- lemon
Instructions
- Trim and wedge the artichokes, dropping them into fresh (optionally lemoned) water, then dry and flour them.
- Dip in salted egg (white half-whipped, yolk mixed in) and let the egg absorb briefly.
- Fry the pieces one by one in hot fat until golden; serve with lemon wedges.