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Fried artichokes in batter

Chef Maurizio Bosotti
Chef Maurizio Bosotti

Method

  1. 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.

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