Serve these breaded, deep-fried artichoke wedges as a starter while they are still hot and crispy.
12 whole fresh artichokes, stems removed
1 lemon, juiced
200g plain flour
2 eggs, lightly beaten
vegetable oil, for deep frying
salt, to taste
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Directions Preparation:25min › Cook:20min › Extra time:10min › Ready in:55min
Clean the artichokes and remove the tough outermost leaves and slice off the very top. Slice in half and scoop out the hair.
Cut the cleaned artichoke hearts into wedges then place in a bowl of water with lemon juice and leave to soak for 10 to 20 minutes. This will eliminate the bitter taste. Drain and pat dry with paper towel.
Heat oil in a deep frying pan until moderately-hot. Roll the artichoke wedges in flour, then dip in beaten egg and toss in breadcrumbs.
Fry artichoke wedges in moderately-hot oil, a few at a time, making sure they have the time to cook inside without burning.
Remove with a slotted spoon and drain on paper towel. Sprinkle with salt and serve.