Whenever mother prepared these artichokes, difficult to arrive at the table because they rubavamo freshly fried. I thought they were unbeatable, however, the variation on the mint leaves, which I discovered thanks to my friend's Aunt Armida, Aunt Rosalie cooking some incredible things, is truly remarkable.
For 4 people: 4 artichokes
For 4 people: 4 artichokes
100 grams of flour
two eggs
half a lemon salt pepper
oil
mint leaves.
Clean the artichokes, cut into thin slices and put them in water with half a lemon down to prevent blackening. Dip them in flour. Beat eggs with salt and pepper and incorporate the mint leaves. Soak the artichokes in the mixture and fry in hot oil.
Clean the artichokes, cut into thin slices and put them in water with half a lemon down to prevent blackening. Dip them in flour. Beat eggs with salt and pepper and incorporate the mint leaves. Soak the artichokes in the mixture and fry in hot oil.
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