Tuscany is the home to these delicious vegetables which are cooked in a variety of ways. Battered artichokes are easy to prepare, delicious and ideal for a dinner with friends.
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INGREDIENTS |
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Artichokes |
8 |
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n° |
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Salt |
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to taste |
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Extra virgin olive oil |
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to taste |
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Flour |
70 |
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g |
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Egg |
1 |
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n° |
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Milk |
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to taste |
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PREPARATION |
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Clean the artichokes and cut into wedges. |
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For the batter, add the milk to the egg in a pan, stir in the flour and a pinch of salt and leave to rest for five minutes. |
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Warm plenty of olive oil in a pan and drop in the batter-coated artichokes. |
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| 4. |
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Once golden, remove from the oil one by one, dry on kitchen paper, add salt and serve. |
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CHEF'S NOTE |
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While preparing the dish, before dropping into the batter put the artichokes into a dish with water and a little lemon so they do not blacken. |
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The Tuscan menu requires a strong wine which can accompany the dishes without altering its flavours; at the same time, however, it should not come across as a weak companion. Tuscany itself provides us with its best reds such as an intense Brunello di Montalcino, a classic Chianti or an elegant Bolgheri-Sassicaia. |
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