1 Boiled artichokes (see Boiled Artichokes recipe), quartered
1 Salt, to taste
1 Freshly ground black pepper, to taste
1 Fresh flat-leaf parsley, finely chopped, to taste
1 Batter I. (see Batter I. recipe in same volume)
1 Vegetable oil or lard, sufficient for deep frying (at least 3 inches / 7.5 cm deep in pot)
Instructions
1. Prepare the artichokes: when trimming artichokes for this recipe, cut the leaf tips shorter than you would for standard Boiled Artichokes — closer to the base — before boiling. Quarter the boiled artichokes through the stem.
2. Season the quartered artichokes: sprinkle them evenly with salt, black pepper, and finely chopped parsley.
3. Prepare the deep-frying fat (deep frying): heat vegetable oil or lard in a heavy 4-quart (3.8 L) saucepan or deep cast-iron skillet to 375°F (190°C). Use a deep-fry thermometer; the oil should be at least 3 inches (7.5 cm) deep. The fat is ready when a drop of batter sizzles and rises immediately to the surface.
4. Coat the artichokes: dip each seasoned artichoke quarter into Batter I., letting excess batter drip off.
5. Fry in batches: lower battered quarters gently into the hot fat, frying 3 to 4 pieces at a time to avoid crowding. Fry for 3 to 5 minutes, turning once, until the batter is deep golden brown, the coating is crisp and dry to the touch, and the artichokes are heated through.
6. Drain: remove with a slotted spoon or spider and drain on a rack set over a rimmed baking sheet, or on several layers of paper towels. Serve immediately.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.