As for the recipe today I present the gilded and fried artichokes are great as a side dish. This is the first time I fried artichokes and the only mistake I made and that despite having removed the outer leaves, maybe I should leave only the heart of the artichoke because the leaves were a bit 'hard!
Despite this, they came very tasty!
10 g flour
Oil for frying
* Clean the artichokes by removing the hard outer leaves, trim retaining the heart and part of the stem, slice it lengthwise and place them in water acidulated with lemon juice for half an hour.
* Then drain, pat dry with paper towels and dip in flour shaken off the excess.
* In a bowl beat eggs with a pinch of salt and dip a few at a time, artichokes, drain well and then immediately plunge into a pan where the edges rather high, in the meantime, heat the oil will be done.
* Fry until golden and will be perfectly crisp, then drain on paper towels, season with salt and serve hot as a side dish!