Deep Fried Artichoke Wedges
55 minutes
Serve these breaded, deep-fried artichoke wedges as a starter while they are still hot and crispy.
Deborah
1 person made this
Ingredients
Serves: 8
- 12 whole fresh artichokes, stems removed
- 1 lemon, juiced
- 200g plain flour
- 2 eggs, lightly beaten
- 200g breadcrumbs
- vegetable oil, for deep frying
- salt, to taste
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.
