CookEat Recipe
Tuscan Fried Artichoke Slices
Raw trimmed artichokes sliced thinly, dusted while damp with flour, coated in lightly whipped egg and fried, with lemon wedges for serving.
Method
Steps
Step 1
Gather the ingredients: 2 artichokes, about 400 g total before trimming; 1 egg, separated; About 30 g plain flour; Salt to taste; About 500 ml olive oil suitable for frying, or enough for the pan; only part is absorbed; 1 lemon, cut into wedges for serving; half may also be used in the soaking water if desired; Cold water for briefly refreshing the cut artichokes.
Step 2
Remove the tough outer leaves, trim the tips and peel the stems. Halve each artichoke and remove any fibrous choke. Cut each into 8–10 slender lengthwise slices in total, retaining a little peeled stem where possible. Put the slices briefly in cold water as you work. Do not boil them.
Step 3
Lift out and drain only roughly or squeeze gently, leaving the surfaces damp. Toss immediately in the flour so it adheres. Shake in a sieve to remove surplus flour.
Step 4
Beat the egg white until only partly whipped and foamy, then stir in its yolk and a little salt. Add the floured artichokes, turn to coat and let stand briefly, about 2–3 minutes, so the egg clings.
Step 5
Heat the oil to about 170°C. Lower the pieces individually into the oil with tongs and fry in small batches for about 4–6 minutes, turning, until golden, the artichokes are tender and the egg coating is fully cooked to 74°C. Drain and serve promptly with lemon wedges.
Step 6
For the source option of keeping the artichokes paler before frying, squeeze half the lemon into the cold soaking water. The remaining lemon can be cut into serving wedges. The flour and egg are separate coatings, not a mixed batter.
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