Drive away with green broad beans and ricotta
starters from Italy - Sardegna
translated by Italian with
My mom's pancakes! Soft, tasty and super fast!
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!)
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.
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.
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)
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.
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.
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!