FRITTO OF ARTICHOKES
(Serves 4)
8 baby artichokes or 4 medium ones,
1 lemon, juiced,
1/4 cup thinly shaved Parmesan cheese (optional),
1 clove garlic, minced,
2 tbsp finely chopped flat-leaf parsley,
canola oil,
1 cup milk,
1/2 cup flour,
1 lemon, cut into quarters,
salt
Prepare Artichokes.
Fill a large bowl with water, and add lemon juice.
Bend back outer petals until they snap off easily near base. Continue to snap off petals until leaves are half green at top and half yellow.With a serrated knife, slice off green portion of leaves.
Cut the stem level with the base and trim any remaining dark green from the base. Remove the skin off the stems and quarter them.
Cut artichokes in half. Cut any pink or purple inner leaves. If the interior is white, the entire artichokes is edible.
Immediately add artichokes to water, so that they don't get discoloured.
Don't get discouraged if you have to discard most of the vegetable
Directions.
In a large, deep pan, heat oil to medium-high or 350 F.
Drain artichokes and dry completely with a dish towel.
Pour milk over the artichokes, and place flour, cheese, parsley and garlic in a medium bowl.Strain artichokes, then toss lightly in flour to coat.
Drop artichokes into oil, and fry until golden brown and crispy. Using a strainer, remove from oil and place on a plate lined with paper towels.
Let drain for 30 seconds, then transfer to a serving bowl or platter, with lemon wedges. Season with salt to taste.
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