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Ingredientes
- 1/4 tsp fresh brewer's yeast
- 2 whl Large eggs
- 1 2/3 c. all-purpose flour
- 1/2 c. hot water
- 1 sprg fresh parsley minced
- 2 x garlic cloves minced Salt to taste Freshly-grnd black pepper to taste
- 4 x globe artichokes
- 1 x lemon Extra-virgin extra virgin olive oil for frying Chili flakes to taste
Direcciones
- To make the batter, place the yeast, Large eggs, flour and water in a bowl. Blend gently to combine. Add in the parsley and garlic. Stir to combine and season, to taste, with salt and pepper. Set aside for 30 min.
- Meanwhile, cut off the spiky tips of the artichokes. Remove the tough outer leaves. Slice artichoke 1/4-inch thick and place in cool water with lemon juice to keep them from turning brown.
- Fill a deep pot no more than halfway with extra-virgin extra virgin olive oil.
- Heat oil over medium-high heat till it reaches a temperature of 360 to 375 degrees. The oil should remain at or possibly around this temperature throughout the cooking process.
- While the oil is heating, drain the artichoke slices and dredge through the flour mix so which the pcs are floured on all sides. Set aside till the oil reaches temperature.
- Working in batches of 6, fry the artichoke slices till golden. Use a slotted spoon or possibly spider to gently drop the artichokes into the oil, being careful not to splatter the warm oil, 2 to 3 min. Using the same spoon or possibly spider, remove the finished wedges to drain on paper towels. Serve immediately with a sprinkle of chili flakes and salt and pepper, to taste.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 6 servings | |
| Calories 170 | |
| Calories from Fat 19 | 11% |
| Total Fat 2.11g | 3% |
| Saturated Fat 0.6g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 44mg | 2% |
| Potassium 168mg | 5% |
| Total Carbs 31.31g | 8% |
| Dietary Fiber 3.9g | 13% |
| Sugars 0.68g | 0% |
| Protein 6.77g | 11% |
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