Carciofi Fritti con Parmigiano Grattugiato

Fried Artichokes with Grated Parmesan

Preparation info

    • Difficulty

      Easy

Appears in

Honey from a Weed

By Patience Gray

Published 1986

  • About

Method

A simple way of dealing with more mature artichokes, which I learned from a Lucanian gastronome, Francesco Radino. Peel back the outer leaves of 8 artichokes, cut off the tops and divide each artichoke into four even pieces (halve, then quarter) and nip out the choke. Put some olive oil in a heavy pan and fry the slices, but not too fast, adding salt and 100 g ( oz) of parmesan sprinkled over them. They gradually become crisp and brown. Drain and serve with lemon slices.