Chef Maurizio Bosotti
Method
-
01 /
Break the eggs into a bowl and beat them, adding a little salt.
Add the flour a little at a time, stirring vigorously, until the mixture is thick and smooth.
Add little water to obtain a fluid cream.
After cleaning and cutting the artichokes to the desired size, drain them of the lemon water and dry them very well with paper towels.
Dip the artichokes in a little flour and then dip them in the batter until they are covered evenly.
Heat the seed oil and when it is hot, dip the artichokes in it – we use peanut or sunflower oil.
For crispy artichokes, put in only a few at a time, so as not to lower the temperature of the oil too much.
Drain the artichokes and dry them on paper towels.
Serve them as an aperitif or as a side dish for meat or fish.
