Fried Artichoke
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Take two artichokes, cut out the hard part of the leaves and of the stalk, cut them in two.
- Then cut these halves into section or slices so as to have eight or ten for each artichoke, according to size.
- As you cut them, throw them into cold water and when they are well washed, dry them, but not thoroughly, putting them at once into the flour so that the latter remains attached to it.
- Beat the white of an egg, but not to a froth, then mix the yolk with the white and salt the whole.
- Shake out the artichokes to take away the superfluous flour and then put them in the egg, leaving them for a while so that the egg may be attached to them.
- Throw the pieces one by one into the pan where there is boiling fat, butter or olive oil, and when they are well browned, take them away and serve with lemon.
- If it is desired that the artichokes remain white, it is better to fry them in oil and to squeeze half lemon into the water where the artichokes are put to soften.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Whisk
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Chef's knife