AUTHENTIC  ITALIAN  RECIPES

 FROM

 RISTORANTE  d'ANNAMARIA

Carciofi fritti con i capperi (Fried artichokes with capers)

 

Ingredients for 4 persons:

artichokes (fresh)              8 medium
capers                               a good handful

flour                                 3 tablespoons
eggs                                  4 large
lemons (fresh)                   2
lemon juice                        juice of 1 lemon

frying oil (Wesson, etc.)     as needed (see How to do it section)
salt                                   to taste

How to do it :

Note: I've mentioned this before in other recipes, but it probably warrants repeating. Artichokes are mostly waste. Don't worry that you seem to be trimming most of the artichoke away. This is normal. The reason many people don't like artichokes is because they are tough and fibery. This is simply because they weren't trimmed sufficiently. OK enough said about trimming artichokes.

Note #2: About capers. They usually come in a jar or other type of container mixed with salt for preservation. Rinse the salt completely and place them on absorbent paper to dry before using.

Mix about a quart of cold water and the lemon juice in a large bowl.

Trim off the artichokes' hardest and toughest outer leaves.

Cut the top of the artichoke off leaving only about 1 ½ to 2 inches of artichoke from the base.

Remove the fuzzy choke and trim the tips of the remaining leaves.

Cut the trimmed artichoke, like a pie into 8 pieces and immerge them in the water and lemon juice mixture. (This inhibits unwanted browning of the artichoke).

Break the eggs into a bowl, add salt and beat them well with a fork.

Put the flour in a shallow bowl or other container with sides high enough to keep the flour from going all over your work surface.

Drain and dry the articoke pieces, coat them lightly with flour and then coat them with the beaten egg.

Yes, that’s right: first the flour, then the egg.

Pour a finger of oil in a frying pan and heat the oil to very hot but not smoking.

Fry the floured and egged artichoke pieces until they are tender and golden brown.

Remove them immediately from the oil and place them on a piece of absorbent paper.

Cut the lemons into wedges and place them decoratively on a serving plate.

Place the artichokes on the lemon wedges and sprinkle the capers over all.

Serve while they are still warm.