Nonna Romana Sciddurlo’s Battered Cauliflower and Baby Artichokes

Name: Nonna Romana Sciddurlo’s Battered Cauliflower and Baby Artichokes (Cavolfiori e Carciofini Fritti in Pastella)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 pounds (907 g) fresh baby artichokes; 2 lemons, halved; 1¼ cups (125 g) grated Parmigiano-Reggiano cheese; ½ cup (32 g) minced fresh mint; 6 cloves garlic, minced; 1 teaspoon salt; 2 large eggs, beaten; 1½ cups (350 ml) plus 2 tablespoons (30 ml) water; 10 ounces (280 g) fresh cauliflower florets; Oil, for frying

Cavolfiori e Carciofini Fritti in Pastella

Preparation info

Yield:
8 to 10
servings

Difficulty
Easy
Ready in
35 min

Appears in

Cooking with Nonna

By Rossella Rago

Published 2018

About

Nonna Romana’s classic Puglia-style batter, bursting with garlic, cheese, and mint, creates a light, crispy coating on your favorite vegetables. Artichokes and cauliflower are a wonderful pairing of flavors and have contrasting textures that pack a ton of flavor in every bite.

Ingredients

2 pounds (907 g) fresh baby artichokes
2 lemons, halved

Europe
Italy
Starter
Vegetarian
Gluten-free
Easter

Method

Fill a large bowl with cold water and set aside.
Clean the artichokes by removing the outer leaves until you reach the yellow or light green part of the artichokes. Remove and discard the artichokes’ stems. Quarter the artichokes and place them in the bowl filled with cold water. Add the halved lemons to prevent browing.
In another large bowl, add the