Fried Artichokes in Pecorino Batter
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.
