The recipe of tasty and fried artichokes, ideal as an appetizer and to be offered to all your guests!
In this new appointment with the Neapolitan cuisine we will talk about the recipe of the artichokes 'ndurati and fried, that is, dipped in a batter and then fried (for this reason "gilded"), as per the tradition of southern cuisine.
Generally artichokes lend themselves to experimentation and in any way they are cooked always delicious and tasty. Excellent as appetizer, they are also ideal as a second course or simply as a whim.
A simple, fast and delicious dish that can become a King's meal and that will amaze friends and relatives to whom you will decide to offer them.
Below, the recipe steps in detail.
Ingredients
- 10 violet artichokes
- 3 large eggs
- 100 gr flour 0
- a sprig of parsley
- ½ lemon
- salt and pepper to taste
- 200-300 ml peanut oil
We clean the artichokes
We proceed eliminating all external leaves harder than artichokes, we also remove the tips and peel the core. To make sure that the artichokes are completely clean, leave them to soak in water dressed with the juice of half a lemon, after having cut them first in half and then in quarters and have removed the inner beard.
This procedure is necessary to prevent them from oxidizing and becoming dark.
Prepare the batter and fry
Prepare a beaten egg, salt and pepper and put it aside. In the meantime, heat the peanut oil in a large skillet over high heat. We review the artichoke quarters, previously prepared and just drained from the water, in the flour and then dip them in the egg batter. Fry them by keeping them in oil until they are golden, then for 1-2 minutes per side. Let's take them from the oil and drip on absorbent paper, removing excess oil, before serving with a splash of lemon and a pinch of salt.
Notes from the cook
The password of the Neapolitan grandmothers is not throw anything in the kitchen, so the remaining bowl flour can be added, if you want, to the egg mixture before dipping the artichokes inside, creating a 'irresistible light batter, but a little more substantial than before.
