Artichokes fried in batter – Carciofi in pastella
December 13, 2010 by Anna Merulla / Tags: artichoke pie , artichokes , batter , carciofi , fried , fry , italian food , liguria cuisine , pastella , pesto , recipes , vegetable pie , vegetables / 0 Comments
Vegetables are very used in the ligurian cuisine and the Artichokes or Carciofi are one of them. They are cooked in any different way. As you remember one of Beautiful Liguria’s recipes was the “Artichoke pie – Torta di carciofi“ or “Lamb with artichokes and potatoes“ posted some time ago. Today I would like to propose to you another recipe that has artichokes as a basic ingredient, “Artichokes fried in batter”.
Ingredients for 4 people:6 artichokes
Ingredients for batter:120 gr flour, 1 egg, 100 ml of milk, 100 ml of beer, salt, pepper
Preparation of the artichokes:
Before you start to clean your artichokes, take a lemon and cut it in half. Squeeze half into a glass or ceramic bowl and fill the bowl with cold water.
Clean the artichokes by removing the harder outer leaves and cut off the stem close to the base of the artichoke. Cut the artichokes into thin slices and place them in the bowl previously prepared with water and lemon, so that they don’t become black.
Preparation of the Batter:
Pour very slowly the milk into a bowl containging sifted flour and whisk briskly as you pour.
Once you have a smooth mixture, add the egg, the beer, salt and pepper. Then, let the batter rest for about 1 hour at room temperature.
When the batter is ready pass the artichoke slices in it and fry them for a couple of minutes on both sides till they are golden brown. Drain them on absorbent kitchen paper. Add salt as required and serve them warm.