La Pasqua Napoletana: Carciofi Fritti, Fried Artichokes

Simplicity in itself.

For six people you will need:

  • 6 artichokes (they should be firm and feel solid — soft or light artichokes will probably have fuzzy hearts)
  • Salt
  • 1/2 a lemon
  • Flour
  • An egg, lightly beaten
  • Oil for frying

Squeeze the lemon into a bowl of water, drop the rind into the bowl, and add a pinch of salt and a little bit of flour (not enough to make a paste). Peel away the tough outer leaves of the artichokes, trim the tops perpendicular to the length of the artichokes, and cut the artichokes into eighths. Soak them in the acidulated water for an hour. Then rinse them, pat them dry, flour them, dredge them in the egg, and fry them until crisp and golden in moderately hot oil (you don’t want the outside to burn before the inside is cooked).

About artichokes and preparing them
Other Neapolitan Easter Recipes

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Categories: Campanian Vegetables, Carciofi & Cardi - Artichokes & Cardoons, Holiday dishes

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.

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