Fried Artichokes in Pecorino Batter
Crispy, golden, and utterly irresistible, these Fried Artichokes in Pecorino Batter are a true taste of Italian comfort food. The earthy artichokes, encased in a savory, cheesy batter, create a delightful appetizer or side dish that's perfect for any occasion. This recipe brings the warmth and simplicity of traditional Italian cooking to your kitchen.
Ingredients
4 servings
4 artichokes, Morelli type (or other variety suitable for frying)
150 ml sparkling water, very cold
1 tablespoon grated Pecorino Romano cheese
4 heaping tablespoons of "00" flour
1 sprig of fresh parsley, finely chopped
Freshly ground black pepper, to taste
1 liter of sunflower seed oil (or other frying oil)
Fine salt, to taste
Kitchen paper towels
Preparation
Cleaning the artichokes:
Remove the tough outer leaves and the stem from the artichokes.
Cut off the top of the artichokes, about 1/3 of their height.
Remove the inner "choke" (fuzzy part) with a small knife or spoon.
Cut the artichokes into wedges, preferably 8 wedges per artichoke.
As you clean the artichokes, place them in a bowl of water with lemon juice to prevent them from oxidizing and turning black.
Pre-cooking the artichokes:
Bring a pot of salted water to a boil.
Add the artichoke wedges and blanch them for 1 minute. This step will help soften them slightly.
Drain the artichokes and let them cool on a tray lined with paper towels.
Preparing the batter:
In a large bowl, sift the flour.
Add the grated Pecorino Romano cheese, chopped parsley, a grind of black pepper, and the cold sparkling water.
Whisk vigorously until you have a smooth, homogeneous, slightly sticky batter. The ideal consistency is a not-too-thick batter that can coat the artichoke wedges well.
Frying the artichokes:
In a high-sided pot, pour the sunflower seed oil and heat it to 170°C (338°F). If you don't have a kitchen thermometer, you can check the oil temperature by dipping a piece of bread in it: if it fries and turns golden in a few seconds, the oil is ready.
Take the artichoke wedges, one at a time, and dip them in the batter, making sure they are completely covered.
Fry the battered artichokes, a few pieces at a time, to avoid lowering the oil temperature.
Fry until the artichokes are golden brown and crispy.
Drain the fried artichokes on a plate lined with paper towels to remove excess oil.
Serving:
Salt the fried artichokes while they are still hot.
Serve the fried artichokes in Pecorino batter hot and crispy, with a sprinkle of freshly ground black pepper, if desired.
Conclusion
These Fried Artichokes in Pecorino Batter are a fantastic example of the delicious vegetarian options found in Italian cuisine. At MaMa Florence, we celebrate the rich flavors of seasonal vegetables and showcase them in our Tuscan Traditional cooking classes. Join us to learn how to prepare classic vegetarian dishes like this, alongside other authentic Tuscan recipes. Discover the secrets to creating vibrant, flavorful meals using fresh, local ingredients, and experience the joy of cooking in the heart of Florence.
