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Fried Artichokes with Parmesan
Preparation info
- Serves
six
- Difficulty
Easy
Appears in
By Neil Perry
Published 1998
This works well for the small artichokes that appear in the markets towards the end of spring. They make an ideal starter when served with lemons, and complement roasted meats or even pan-fried fish. I love them with a drizzle of extra-virgin olive oil and a little aïoli.
Ingredients
12 - plain flour for dusting
- sea salt and freshly ground pepper
- freshly grated Parmesan
Method
Cut the first 1.5 cm off the top of the artichoke. Pull off the tough outer leaves, peel the stalk and base, and rub with lemon juice to stop it from discolouring. Push the artichoke down on a bench and fan out the leaves so they look like little flowers. Prepare the others in the same way.
Combine the flour and salt. Heat up a pot of vegetable oil to 180°C (350°F. Dust the artichokes w