Spanish cuisine · Vegetable Dishes

Alcachofas Rebozadas

Artichoke quarters, briefly pre-cooked, dipped in flour and egg and fried golden in olive oil.

Ingredients · for 4 servings

• 8 fresh artichokes
• 2 eggs
• 100 g flour
• 1 lemon
• 2 cloves garlic
• 1/2 bunch flat-leaf parsley
• 400 ml olive oil for frying
• Salt, pepper

Instructions

1. Remove the tough outer leaves from the artichokes, peel the stem, trim the tips and quarter each artichoke; keep the quarters in lemon water.
2. Cook the quarters in salted water with the juice of half a lemon for 10–12 min. until tender at the base, drain well and let cool.
3. Finely grate the garlic, finely chop the parsley and mix both with the beaten eggs, salt and pepper.
4. Heat the olive oil in a small pot to 175 °C — a wooden spoon handle should be surrounded by fine bubbles.
5. Pat the artichoke quarters dry, dip them first in flour, tap off the excess, then in the egg mixture, and deep-fry in batches for 2–3 min. until golden.
6. Drain on kitchen paper, sprinkle with coarse salt and serve hot with lemon wedges.