Cooking with Love

with Gianna Conte (Jan)

Cooking with Love

with Gianna Conte (Jan)

Cleaning the artichokes

Fried small artichokes

Me and artichokes go back a long way. I can be bribed with a few fried artichokes. My aunt Isabella would make these every for my uncle to have with his dinner. She made the best. She would have a few in her apron pocket, hot and in a napkin. She would ask me for a favor and give me a few fried artichokes, or did she do the opposite? Yes, she fed me and then asked me for a favor.

I think she would be proud of my way of making them. So here is the recipe:

5-6 medium size artichokes, cleaned and cut into slices. Remove the purple choke, very dangerous to consume. It's called choke for this reason.

I cheat and buy frozen artichoke hearts, defrosted and dried.

Flour for dredging

Peanut or vegetable oil

2-3 eggs, beaten well

Salt and pepper

Garlic powder

1/2 cup Grated Parmesan cheese

I like to season the flour and the eggs with salt, pepper and garlic powder. 

Add the grated Parmesan cheese to eggs.

Dredge the artichoke slices in seasoned flour.

Shake off all excess flour.

Add them to egg mixture and completely coat all artichokes. 

In medium size frying pan, add the artichokes one by one, not over crowding.  Cook on medium heat. Careful not to burn. They should be golden.

Drain them on paper towels. Serve hot, room temperature, or cold. Put them on a sandwich, serve as a side dish.

You can add to a big Italian tossed salad.

I just can't get enough.

Miss you Zia❤️

 

 

 

 

 

 

Can you smell them cooking?