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Fried artichokes
Serves 6 Starters and mains
Ingredients
- 4 eggs, beaten
- handful flat-leaf parsley, finely chopped
- 100g parmesan, grated
- 200ml olive oil for deep-frying
- plain flour, for dredging
- 6 artichokes, cleaned and sliced lengthways
Method
Put the beaten eggs in a bowl and mix thoroughly with the parsley and parmesan. Season with salt and pepper.
Heat the olive oil to 160°C (320°F) in a large deep frying pan over medium–high heat.
Put the flour in a wide bowl or on a plate. Dip the cleaned and sliced artichokes first in the flour, then coat them in the egg mixture and put them into the hot oil. Fry for about 5 minutes. Check the underside to see if the artichokes are golden and then turn them over and cook for a further 5 minutes, adding extra olive oil if needed.
When the artichokes are ready, drain them thoroughly on paper towels and season to taste before serving. These artichokes can be eaten hot, warm or at room temperature.
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