A crispy and refined appetizer: artichokes are coated with a golden crust of Parmigiano Reggiano Vacche Rosse 24 months, releasing authentic and intense flavors. Perfect to enjoy piping hot, plain or accompanied by a sweet and sour jam to enhance every note.
Fill a bowl with water and lemon juice.
Remove the tougher outer leaves of the artichokes, cut off the tip and peel the stem.
Cut the artichokes in half (or quarters) and immediately place them in the acidulated water to prevent browning.
Bring salted water to a boil, blanch the artichokes for 3 minutes and drain well.
Coat the artichokes in flour, then in beaten eggs with a pinch of salt and pepper, and finally in a mixture of breadcrumbs and Parmigiano Vacche Rosse 24 months.
Heat the oil in a large pan or deep fryer.
Fry a few artichokes at a time until golden and crispy (about 4 minutes per side). Drain on absorbent paper.
Serve immediately with an extra sprinkle of Parmigiano and, if desired, a spoonful of onion and balsamic vinegar jam on the side.
To accompany
Best enjoyed freshly made! Keep in the refrigerator for up to 1 day, reheat in the oven or air fryer. Do not freeze.
Italia, Emilia Romagna
| 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 |
