Carciofi Fritti

Name: Carciofi Fritti
Yield: makes 4 servings
Ingredients: Extra virgin olive oil or neutral oil like corn or grapeseed as needed; Salt and black pepper to taste; 2 eggs, lightly beaten; 1/2 cup freshly grated Parmesan cheese, optional; 1 cup fairly fine bread crumbs, preferably homemade (page 580); 8 artichoke hearts, fresh (see page 72) or thawed frozen; Lemon wedges for serving

December 14, 2011

Best made with the hearts of fresh artichokes, but that is an expensive, time-consuming, and labor-intensive route. I won’t say frozen artichoke hearts are just as good, but they are worth using, and that’s what most people do—increasingly, even in Italy. The tenderness and subtle flavor of the vegetable still comes through. I like to fry these in olive oil, but it’s not essential.

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