I got two more small artichokes from the plants I planted in heavy clay soil a few months ago. I have great expectations for good harvests next year. Because the artichokes were small and tender I decided to fry them. The last harvest I fried in a batter of only flour and water, as is traditionally used in Italy when frying vegetables, but today I dipped the boiled artichoke in egg and covered it in crumbs. I love fried artichoke, frying brings out a flavour so delicious and that lingers in the mouth, making one wonder if one should destroy it by taking another sip of wine. ( Now that is some flavour)
2 young, fresh artichokes with as much stem left on as possible. Do not cut the stems off as everything is edible.
1 egg, whisked
1/2 cup unflavoured dried breadcrumbs (Home made)
olive oil or vegetable oil
salt and pepper to taste
Boil the artichokes in salted water until just tender – about 10 minutes should do it. Cut the artichokes in half and dip the pieces in the beaten egg. Add salt and pepper to the crumbs and liberally cover the pieces in crumbs. Use a smallish saucepan that fits all the pieces and pour in the oil up to about 1 cm deep, when the oil is hot, slip the artichoke pieces in and cook until golden on all sides .
Serve immediately with a slice of lemon if you have any – I had mine without anything .