Discover with us how to prepare the recipe for artichokes in the three traditional versions of Lazio: alla romana, alla giudia and fried
Ingredients
- 12 pcs Roman Artichokes from Lazio Igp
- 2 pcs Eggs
- Flour
- Garlic
- Parsley
- Mint
- Lemon
- Peanut oil
- Extra virgin olive oil
- salt
- pepper
To prepare the recipe, clean all the artichokes and immerse them gradually in water acidulated with lemon juice.
Chop 50 g of parsley, 5 mint leaves and 1 garlic clove, gather everything in a bowl and season with 2 tablespoons of oil, salt and pepper. With a scoop, remove 4 artichokes from the beard; stuff them with the mince then place them upside down, side by side, in a baking dish with high edges (ø 15 cm). Salt and cover them with a part of water and two of olive oil.
Bake at 160 ° C for about an hour (Roman artichokes).
Open 4 artichokes in flower, pressing them on the table; dry them, salt and pepper them inside, cook them for 10 'in as much olive oil as needed to cover them in half;
turn them over and cook for another 10 minutes (artichokes alla giudia).
Beat the eggs with 2 tablespoons of oil, 2 of flour, salt and pepper. Cut the remaining artichokes into 4 wedges, dip them in the batter and fry them in peanut oil to
3 '(fried artichokes).
Spread the 3 types of artichoke on each plate and serve immediately hot.
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