Deep fried artichoke wedges
55 min
Serve these breaded, deep-fried artichoke wedges as a starter while they are still hot and crispy.
Deborah
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Ingredients
Serves: 8
- 12 whole fresh artichokes, stems removed
- juice of 1 lemon
- 200g plain flour
- 2 eggs, lightly beaten
- 200g breadcrumbs
- vegetable oil for deep frying
- salt, to taste
Method
Prep:25min ›
Cook:20min ›
Extra time:10min soaking ›
Ready in:55min
- Clean the artichokes and remove the tough outermost leaves and slice off the very top. Slice in half and scoop out the hair.
- Cut the cleaned artichoke hearts into wedges; place in a bowl of water with lemon juice and leave to soak for 10 to 20 minutes. This will eliminate the bitter taste; drain and pat dry with kitchen paper.
- Heat oil in a deep frying pan until moderately-hot. Roll the artichoke wedges in flour, then dip in beaten egg and toss in breadcrumbs.
- Fry artichoke wedges in moderately-hot oil, a few at a time, making sure they have the time to cook inside without burning.
- Remove with a slotted spoon and drain on kitchen paper. Sprinkle with salt and serve.
