Crisp-Fried Artichoke Wedges
I think I may have the most fried recipes during this challenge. This week I fried artichoke wedges. Marcella’s notes said this is a perfect time to use frozen artichokes. So that is exactly what I did. They were already cut in half so all I needed to do was thaw, bread and fry.
I could not recall eating fried artichokes in the past. I was surprised by how much the hearts softened. The inside was moist and the outer layer was crisp. I like artichokes so this new texture with their usual flavor was nice.
I am not an artichoke fan at all…..but quite by accident, in Panzano on market day, I got my first taste of them. It was from one of the vendors that sold the fried polenta and rotissiere chickens etc. I bought a little snack of the fried/breaded veggies that they had. I actually had to ask someone what that one veggie was that I didn’t recognize the taste of……WOW! I have been looking for a recipe to try these since then…..now I know where to find one. Thanks so much!
Linda.
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Very nice, Irene, I am happy about the way the breading clings to the artichoke. Some of us are natural friers, and if you are one you are lucky because no other way of cooking surpasses well-executed frying in its power to satisfy.
Happy New Year to you and your husband!