By David Rocco’s Dolce Vita
– 8 artichoke
– 1 lemon
– All-purpose flour for dredging
– 2 eggs, beaten
– Extra virgin olive oil for frying
– Salt to season
Remove the tough outer leaves of the artichoke and carve away rough outer skin around the base and stem of the vegetable with a paring knife.
Slice artichokes and rub each slice with lemon. Soak in a bowl of water with freshly squeezed lemon juice to prevent browning.
Heat up extra virgin olive oil.
Remove artichokes from water and shake off as much water as possible before dredging into flower and beaten egg. Fry immediately in hot oil until golden brown.
Remove from oil and place on a paper towel to absorb excess oil. Season with salt immediately.
Yield: 4 serving
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