Artichoke schnitzels - Venetian homecooking recipe

Hi everybody! Going to the past artichoke feast in Sant'Erasmo gave me an idea to cook delicious "fondi di carciofo" (artichoke's bottoms) in a different way (we usually stir-fry them with garlic and persil), so here it is:

For 4 people, here are the ingredients you will need:

  • 8 artichoke bottoms (you can easily find them at any vegetables' stall at Rialto market)
  • 1 egg
  • grated Parmesan cheese
  • breadcrumbs
  • wheat flour
  • salt
  • vegetable oil to fry

Steam-cook the artichoke bottoms for about 10 minutes, then let them cold and dry the surface with a cloth. Beat the egg in a bowl with a pinch of salt and grated Parmesan cheese (one pinch), put the flour in a separate bowl and breadcrumbs in a third bowl. Salt the artichoke bottoms, then dip each of them in the flour first, then in the egg and finally in breadcrumbs. Deep-fry the artichoke's schnitzels in hot vegetable oil until they get golden brown, put them on a dish with paper and... enjoy!

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