Golden Fried Artichokes (Carciofi Indorati e Fritti)
A beloved classic from Neapolitan cuisine, these artichokes are a must-have for Sunday lunch or special occasions. They are first blanched, then coated in flour and a rich egg and cheese batter, and finally fried to a golden crisp. The result is a bite that's crunchy on the outside and incredibly tender within.
by Anna Cecilia BuonoIngredients
- •4 piece Artichokes (ideal are 'mammola' or violet artichokes)
- •3 piece Large Eggs
- •50 Grated Parmesan or Pecorino Cheese
- •to taste g All-purpose Flour (for dredging)
- •1 piece Lemon (for soaking water)
- •to taste ml Peanut Oil (for frying)
- •to taste tsp Salt
- •to taste tsp Black Pepper (freshly ground)
Instructions
- 1
Clean the artichokes: Remove the tough outer leaves until you reach the tender, paler inner leaves. Trim off the thorny tops and peel the fibrous part of the stem. Cut each artichoke in half or into quarters and remove any internal 'choke' (fuzzy part).
- 2
Soak the artichokes: As you clean them, immediately place the artichoke pieces into a bowl of cold water mixed with the juice of one lemon to prevent them from browning.
- 3
Blanch the artichokes: Drain the artichoke pieces and boil them in plenty of salted water for about 5-7 minutes. They should soften slightly but still retain some firmness. Drain thoroughly and let them dry completely on a clean kitchen towel.
- 4
Prepare the batter: In a large bowl, whisk the eggs with a pinch of salt, a grind of black pepper, and the grated cheese until well combined.
- 5
Coat the artichokes: Lightly dredge each artichoke piece first in the all-purpose flour, shaking off any excess. Then, dip it into the egg and cheese batter, ensuring it's fully coated.
- 6
Fry the artichokes: Heat a generous amount of peanut oil in a deep skillet or pot over medium-high heat. Once the oil is hot (around 340°F / 170°C), fry a few artichoke pieces at a time to avoid overcrowding and lowering the oil temperature.
- 7
Serve: Fry until they are beautifully golden brown and slightly puffed. Remove them from the oil and place them on a plate lined with paper towels to drain excess oil. Serve immediately, seasoned with an extra pinch of salt.
Chef's Tips
- 💡Ensure the artichokes are thoroughly dry after blanching for a crispier fry.
- 💡Do not overcrowd the pan when frying; work in batches if necessary to maintain oil temperature and achieve even browning.
- 💡For extra flavor, you can add a tiny pinch of finely minced parsley to the egg batter.
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