Another dish of Roman cuisine and Lazio. A simple recipe that I wanted to include in the blog because it still deserves a prominent place. The photo is purposely simple, no frills as the recipe calls for. Artichokes are best for this delicacy are the violets, the tender artichokes Roman. Few ingredients and all made of the highest quality. The quantities of the ingredients of the recipe identifies it as a side dish, if you want to enjoy as a second doubled doses.
Ingredients for 4 people:
4 artichokes violets,
a little flour 00,
2 large eggs,
extra virgin olive oil for frying or prefer peanut oil,
salt.
pepper.
Preparation:
Some important notes. If fry immediately artichokes not need with lemon. I am opposed to the use of lemon because alters the flavor of the artichoke. I prefer to let the water cool. Stirring often I noticed that in some families the insane idea that the artichoke is blanched before being fried, absolutely not. The artichoke is fried well as raw plus retains its taste that would otherwise be lost in the cooking water. Other families instead make a batter with the ingredients listed above and fry, but I prefer to follow the tradition and make the classic manner that will now describe. First we clean the artichokes until you reach the tender leaves. We divide the artichoke into 4 wedges, if necessary removing the hairs that are inside. We put in cold water to prevent discoloration. Now we prepare a dish with flour and one with the beaten eggs. We heat up plenty of oil in a small skillet to high edge. Remember to fry over medium low. Frying done well means patience. We pass the slices of artichoke in flour, then egg and finally in the pan. Turn frequently to brown them evenly. Dry on paper towels. Serve hot sprinkled with salt and ground white pepper. This time, no wine, I see good excellent ale ice.
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