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Ingredients
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Vegetables
Breading
Cooking
Method
Preparation
- 1
Prepare the Artichokes
Start by trimming the artichokes. Cut off the stems and the top 1 inch of the artichoke. Remove the tough outer leaves until you reach the tender inner leaves. Rub the cut areas with lemon to prevent browning.
- 2
Soak the Artichokes
Fill a large bowl with water and squeeze the juice of the lemon into it. Add the trimmed artichokes to the bowl and let them soak for about 15 minutes.
Breading
- 3
Prepare the Breading Station
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, grated Parmesan cheese, salt, and black pepper.
- 4
Bread the Artichokes
Take each artichoke, remove it from the water, and shake off excess. Dredge it in flour, dip it in the egg mixture, and then coat it with the breadcrumb mixture. Ensure each artichoke is evenly coated.
Frying
- 5
Heat the Oil
In a large skillet, heat the olive oil over medium-high heat until it's shimmering. You can test the oil's readiness by dropping in a small piece of breadcrumb; it should sizzle immediately.
- 6
Fry the Artichokes
Carefully place the breaded artichokes in the hot oil (do not overcrowd the pan). Fry them for about 4-5 minutes on each side or until golden brown and crispy. Remove them and drain on paper towels.
Serving
- 7
Serve the Carciofi Fritti
Plate the fried artichokes and serve them hot with a wedge of lemon on the side for squeezing over the top.
