Roman Crispy Artichokes

Name: Roman Crispy Artichokes
Prep time: 45 min
Cook time: 120 min
Total time: 165 min
Yield: 2 Portionen
Ingredients: 2 piece artichokes _mammole variety_; frying oil; lemons; fine salt

Appetizer

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Cook Time

2 h 45 min

Servings

Difficulty

Medium

Prep Time

45 Min

Description

Roman-style artichokes, crispy and golden, are a tasty appetizer that wins you over at the first bite. The mammole variety, typical of the area, offers a sweet and delicate flavor. Preparing them is a bit laborious, but the result is priceless! Perfect for a Sunday brunch or as a snack for a dinner with friends. The double frying makes them irresistibly crispy on the outside and tender on the inside. A true triumph of flavors and textures that will make you look great! Ideal to be enjoyed hot, freshly fried, with a pinch of salt.

Ingredients (4 ingredients)

2 piece artichokes _mammole variety_
frying oil
lemons
fine salt

Preparation (6 steps)

Preparation of the artichokes

Carefully clean the artichokes by removing the toughest outer leaves. Cut the stem so that it is about 5-6 centimeters long and peel it. With a sharp knife, cut the tips until you reach the heart. As you go, place the artichokes in a bowl with water and lemon slices to prevent them from blackening.

Draining and internal preparation

Drain the artichokes from the water and lightly hollow out the center with a vegetable peeler or a knife to remove the thorns.

First frying

Dry the artichokes thoroughly. In a tall pot, heat plenty of frying oil. Immerse the artichokes vertically, holding them by the stem, and fry them for about 8 minutes, turning them occasionally. Check the cooking with a fork: it must be able to be inserted in the center without resistance. As they are cooked, drain them and let them cool on absorbent paper.

Cooling in the refrigerator

Transfer the fried artichokes to the refrigerator for a couple of hours.

Second frying

Heat the frying oil again. Immerse the artichokes again in the boiling oil for a couple of minutes, holding each artichoke by the stem and with the leaves facing down. Place them again on a sheet of absorbent paper to drain them.