share on

Artichoke fritters.





2 unit


1 unit


120 oz


to taste

Sunflower oil

to taste

Lemon juice

2 spoons

Type 00 wheat flour

120 oz

starters from Italy - Sardegna

Artichoke fritters.

Artichoke fritters.

vegetarian with gluten with eggs

ready in

30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Artichoke fritters.

My mom's pancakes! Soft, tasty and super fast!

Artichoke fritters. step 1

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!)

Artichoke fritters. step 2

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.

Artichoke fritters. step 3

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.

Artichoke fritters. step 4

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)

Artichoke fritters. step 5

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.

Artichoke fritters. step 6

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.

Artichoke fritters. step 7

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!

Loading pic