Drive away with green broad beans and ricotta
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Artichoke fritters.
ingredients
servings
4
Artichokes
2 unit
Eggs
1 unit
Water
120 grams
Salt
to taste
Sunflower oil
to taste
Lemon juice
2 spoons
Type 00 wheat flour
120 grams
starters from Italy - Sardegna
Artichoke fritters.
Artichoke fritters.
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
My mom's pancakes! Soft, tasty and super fast!
preparation
step 1
I used 2 whole artichokes, meaning head and stem. If you only use the heads count 4 or 5 depending on the size (my artichokes were big!)
step 2
First we clean the artichokes. We raise the first external leaves, before cutting at about 3 cm from the lower part, we cut in half, we raise the beard and we cut into slices. Let us soak in water and lemon so that they do not become black.
step 3
In another bowl we gather the flour, the salt, the egg and add the water working with the fork, we must obtain a thick batter.
step 4
Drain our artichokes and add to the batter. I also used the stems (actually I only used one, the other I crunched it while I prepared everything)
step 5
With the fork or spoon, cover the artichokes with the batter. We heat the oil in the pot, about 2 fingers, it will not be an immersion fry.
step 6
When the oil is hot (it must not be hot, otherwise the inside of the pancakes will remain raw), we pour a spoonful of the mixture forming a flat pancake, as far as possible.
step 7
Let it cook 3 minutes on each side, they must be golden, before draining and dry on absorbent paper. We serve hot, even if they are excellent even cold!
