Artichoke Fritters (Rome)

Vegeterian

Ingredients

Artichokes - 8

Lemons -2

Oil for deep frying 

Batter:

All purpose flour - 4 tbsps

Salt and pepper

Olive oil - 4 tbsps

Eggs - 3

Remove any tough outer leaves from the artichokes and the tough part of the stalk, leaving only a small piece of the latter which must be scraped clean with a small sharp knife. Cut each artichoke into 8 wedges and soak for 30 minutes in water acidulated with the juice of 1 lemon.

Prepare the batter. Sift the flour salt and pepper into a bowl, add the oil, blend well then add the eggs, one at a time, beating well between each addition, until quite smooth.

Heat a large pan of oil for deep-frying until smoking hot. Drain and pat the artichokes dry, dip them into the batter, shaking off any surplus, and drop into hot oil. Fry until golden brown and drain on paper towels. Sprinkle lightly with salt and serve hot, garnished with lemon wedges. 

Serves 6