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Ingredients
- 2 ibs small artichokes (900 grams)5 eggs
- 3 tablespoons Pecorino Romano Salt and fresh cracked pepper to taste
- 1 cup all-purpose flour juice of a lemon
- 1 1/2 cups oil for frying vegetable/canola/sunflower
Instructions
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Step#1- Cut the top tip of the artichokes and remove the greener outside leaves. With the tip of a knife remove removed a thin layer over the stem.
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Step#2- As you peel them place them in a bowl with cold water where you’ve added the juice of the lemon.
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Step#3- Beat the eggs, salt, pepper, and cheese.
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Step#4- Pat fry the artichokes on a paper towel.
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Step#5- Coat in flour then in egg wash.
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Step#6- Place oil in a medium frying pan add your oil and get it hot.
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Step#7- Add your artichokes, once golden flip on the other side, and finish frying.
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Step#8- Place on a paper towel to removed excess oil.
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Step#9- Sprinkle a little sea salt and eat hot! As we say in Napoletano
