Usuba
Crispy Battered Artichokes
Tender artichokes in a golden batter made from flour and egg. Pre-boiled, they become soft inside and crispy outside when deep-fried. Perfect as a standalone dish or as a side to meat.
- Total
- 60 min
- Standard serving
- 688.8 g
Ingredients
Total 6
Instructions
- 1
Step 1
Squeeze the lemon juice and pour half into a large bowl of water. Cut off the stems from the artichokes and remove the tough outer leaves. Trim the tips of the remaining leaflets.
Cut the artichokes lengthwise or into four pieces and remove the core. Pour the juice from the remaining lemon half over the artichokes and place them in lemon water.
- 2
Step 2
Bring salted water to a boil in a large pot, add the artichokes and bring back to a boil. Reduce heat, cover and cook for 25 minutes until they become tender.
Check for doneness: carefully pull off a leaf — it should come off easily. Drain the water by turning the artichokes upside down and gently pressing them.
- 3
Step 3
Pour the flour onto a flat plate. Beat the eggs in another plate.
Coat the artichokes in flour, shaking off the excess, then in egg. Transfer to fry in a pan with oil heated to 180 degrees.
Cook until they turn golden brown. Pat dry excess oil with paper towels and serve immediately.
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