To prevent the artichokes from discolouring, pour the juice of one lemon into a bowl filled with plenty of water. Cut off 1/3 of the tip of the artichoke and carefully remove approx. 3 layers of the outer leaves up to the base of the stem. Leave the stem to stand for about 8-10 cm and peel. Then cut the length of the stem evenly into eighths and immediately add to the lemon water.
Whisk the eggs in a deep plate and transfer the flour to a second plate. Dry the artichoke pieces well with kitchen paper, turn in the egg, then turn in the flour and place on new kitchen paper. Heat the oil in the deep fryer to 145 ° C and fry the artichokes for 8 minutes. Line a plate with kitchen paper, drain the artichokes a little and sprinkle with salt. Serve immediately and enjoy.
Annotation:
The artichoke varieties Catanese, Romanesco and Violetto Toscano are used for deep-frying in Italy. The latter is the smallest variety and contains the least of what is known as hay. The artichoke should be closed as far as possible and have a stem approx. 25 cm long. When processing artichokes you should wear disposable gloves because of discoloration of the hands.
Ingredients
Print Recipe
Pin Recipe