Deep-fried Artichokes
Source of Recipe
Aunt Saunny
Ingredients:
8 tender artichokes
salt & pepper
1 lemon
Plenty of olive oil
Preparation:
Remove the outer leaves of the artichokes and leave about 1 1/2" of stem. With a sharp knife trim off the hard part of the leaves. Open the leaves and remove the beard from the center. Place in cold water and lemon juice, to avoid discoloration.
Drain the artichokes and press them upside down until the leaves open completely. Salt and pepper the inside of the artichoke, then place them still upside down in a deep terra cotta or iron pot with 1 pt. olive oil. Over a medium-high flame, fry the artichokes for 18 minutes, with the pot covered.
Remove from frying pan and place on paper towels to drain excess fat and cool. Reheat the same oil, this time making sure it is very hot. Immerse the artichokes into the oil stem up and cook till the artichoke opens up like a flower. Remove from
oil, pat the artichokes dry from oil drippings, and serve hot.
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