The Breaded and Fried Artichokes are one of those addictive main courses, once you start eating them, you just can’t stop, they’re too delicious. The preparation is quite simple, requiring a bit of care in cleaning to avoid pricking yourself, but the rest is easy. This recipe includes frying, but they can also be baked in the oven.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 497.71 (Kcal)
- Carbohydrates 38.33 (g) of which sugars 3.25 (g)
- Proteins 12.38 (g)
- Fat 34.31 (g) of which saturated 6.82 (g)of which unsaturated 25.62 (g)
- Fibers 8.34 (g)
- Sodium 623.71 (mg)
Indicative values for a portion of 218 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 artichokes
- 2 eggs
- 1 cup breadcrumbs
- 1 1/4 cups peanut oil
- 4 tsp lemon juice (to prevent the artichokes from browning)
- 1/2 tsp fine salt
Tools
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- Kitchen scale
- Cutting board
- Peeler
- Frying pan
- Pot
- Paper towels
Steps
Remove the outer and tougher leaves, use the peeler to clean the stem (1.2 inches), cut the artichokes in half and remove the choke. Prepare a bowl with cold water and lemon juice and immediately soak the artichokes sliced to 1/5 inch. Place a pot of salted water on the heat and when it boils, immerse the artichokes. Count 10 minutes from the boil.
Drain them, place them on a cloth and pat dry with paper towels. Break the eggs in a plate and beat with a fork. Dip the artichoke slices on both sides and then coat them in breadcrumbs, pressing to make the coating stick. Pour the oil into the pan and as soon as it reaches temperature (test it with a toothpick, if it bubbles, it’s ready) gently place the slices. Fry a few slices at a time, they will absorb less oil. Let them brown first on one side then the other, drain and place to dry on a plate with paper towels. Salt and serve hot.
