juice of 3 lemons, strained 6 globe artichokes
pinch of dried oregano 1 clove garlic. chopped vegetable oil, for deep-frying 5 tablespoons plain flour
1 egg • salt and pepper To garnish lemon slices sprigs fresh flat-leaf parsley


1.Bring a large saucepan of water to the boil and add a pinch of salt and the juice of one of the lemons. Trim the artichokes, reserving the stems. Cut the heads into wedges and chop the stems, then add to the pan of boiling water and simmer for 4-5 minutes.
2.Drain and tip into a bowl. Season with salt and pepper, sprinkle with the oregano and garlic and pour in the remaining lemon juice. Mix well, cover and leave to marinate tor 2 hours.
3.Heat the vegetable oil in a pan. Place the flour in a shall ow dish and beat the egg with a pinch of salt and pepper in another shallow dish. Drain the artichokes, then dip them first in the flour and then in the egg.
4.Fry them, in batches, until golden brown and crisp. Remove with a fish slice and drain on kitchen paper. Arrange on a warm serving dish and garni sh with lemon slices and sprigs of parsley.

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