April is Artichoke month at the farm!
One of my favorite ways to eat them is deep fried in olive oil: crispy on the outside, tender on the inside- a treat that makes a great antipasto or addition to an aperitivo spread, especially when paired with a chilled Prosecco or Vermentino.
The key is to remove a lot of the outer leaves, you really want to get only the chore. Any green, hard leaf has to go, only then you will achieve the right tenderness.
Serves 6 people
8 medium artichokes- avoid the big ones and choose firm ones with no wilted leaves
2 medium eggs- beaten
1 cup all purpose flour
evoo for frying
salt
half lemon
Clean artichokes by removing stem and outer leaves until the bottom part of the leaf is pale green/light yellow. Remove the tips and cut them in quarters
Place them in a bowl with cold water and the squeezed lemon so they won’t turn black due to oxidation
Place flour and eggs in two separate bowls
Pat dry the artichokes, dip them in flour first and eggs second and fry them in a half inch of EVVO turning them once in a while until you achieve a golden brown crust. Place on a tray with paper towel, add salt and serve them right away.
Buon appetito!