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Roman-Fried Artichoke Hearts |
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Serves: 4 Print this RecipeCooking the glorified blossoms known as carciofi alla giudia, which are the poster child of Roman Jewish cooking, takes time and a heedless disregard for personal safety. You see traditional recipes call for deep-frying the artichokes as you sprinkle them with water, which helps them steam as they brown but unfortunately also causes hot oil to fly about the room. I have discovered something much saner: start with precooked canned artichoke hearts and leave the daredevil tactics to the culinary cavalier. Oil for frying 1 lemon, cut in half 1 (14-ounce) can artichoke hearts, drained 2 tablespoons flour Salt and ground black pepper to taste 1 extra-large egg, beaten Heat 1/2 inch of oil in a large, deep skillet to 375°F, or until the end of a wooden spoon dipped into the oil bubbles within 10 seconds. While the oil is heating, squirt half the lemon over the artichoke hearts and toss with the flour until the artichokes are uniformly coated. Sprinkle with salt and pepper. When the oil is hot, toss half the artichoke hearts in the egg and fry in the hot oil until golden brown, turning as needed to brown evenly, about 1 minute. Drain on paper towels and repeat with the remaining artichoke hearts. Serve with the remaining lemon half, cut into wedges. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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