Golden Artichokes in a 24-Month Aged Parmigiano Vacche Rosse Crust

Name: Golden Artichokes in a 24-Month Aged Parmigiano Vacche Rosse Crust
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4
Cuisine: Italia
Ingredients: 600 g Fresh artichokes; 70 g 24-Month Aged Parmigiano Reggiano Vacche Rosse; 40 g Fine breadcrumbs; 2 units Eggs; 40 g All-purpose flour; 500 mL Vegetable oil for frying; to taste Fine salt; 1 unit Lemon; to taste Black pepper; to taste Onion and Balsamic Vinegar Compote

@vandelli-formaggi

Category: Side dishes

A crispy and refined appetizer: artichokes are dressed in a golden crust of 24-Month Aged Parmigiano Reggiano Vacche Rosse, releasing authentic and intense flavors. Perfect to enjoy piping hot, on their own or accompanied by a sweet and sour compote to enhance every note.

Difficulty: Medium

Cooking time: 8 minCooking: 8 min

Preparation time: 20 minPreparation: 20 min

Country: Italia

vandelli-formaggi@vandelli-formaggi

Ingredients

No. Servings

Fresh artichokes600g
24-month aged parmigiano reggiano vacche rosse70g
Fine breadcrumbs40g
Eggs2unit
All-purpose flour40g
Vegetable oil for frying500mL
Fine saltto taste
Lemon1unit
Black pepperto taste
Onion and balsamic vinegar compoteto taste

Purchasable products

Parmigiano Reggiano Vacche Rosse 24 Months (approx. 1 KG)

1 product

€ 29.50

ONION AND BALSAMIC VINEGAR OF MODENA PGI COMPOTE

1 product

€ 5.90

BORETTANE ONIONS WITH BALSAMIC VINEGAR OF MODENA PGI

€ 6.60

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 8
Fill a bowl with water and lemon juice.
STEP 2 OF 8
Remove the tougher outer leaves of the artichokes, cut off the tip, and peel the stem.
STEP 3 OF 8
Cut the artichokes in half (or quarters) and immediately place them in the acidulated water to prevent browning.
STEP 4 OF 8
Bring salted water to a boil, blanch the artichokes for 3 minutes, and drain them well.
STEP 5 OF 8
Coat the artichokes in flour, then in beaten eggs with a pinch of salt and pepper, and finally in a mix of breadcrumbs and 24-Month Aged Parmigiano Vacche Rosse.
STEP 6 OF 8
Heat the oil in a large pan or deep fryer.
STEP 7 OF 8
Fry a few artichokes at a time until golden and crispy (about 4 minutes per side). Drain on paper towels.
STEP 8 OF 8
Serve immediately with an extra sprinkle of Parmigiano and, if desired, a spoonful of onion and balsamic vinegar compote on the side.

Suggestions

To accompany

General Information

Storage notes

Best enjoyed freshly made! In the refrigerator for up to 1 day, reheat in the oven or air fryer. Do not freeze.

Origin

Italia, Emilia Romagna

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	353.02
Carbohydrates (g)	4.51
of which Sugars (g)	0.98
Fat (g)	34.73
of which Saturates (g)	5.54
Protein (g)	4.7
Fiber (g)	2.41
Sale (g)	0.12

Proteins
4.7g·10%
Carbohydrates
4.51g·10%
Fats
34.73g·75%
Fibers
2.41g·5%