See on Scoop.it - La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen
Rome has produced two world famous artichoke dishes, carciofi alla romana (Roman-Style Braised Artichokes) and carciofi alla giudia (Jewish-Style Deep-Fried Artichokes) Both are fantastic but require rather elaborate preparations and deserve ‘star’ treatment as an antipasto or even a light vegetarian second course. Lesser known but every bit as delicious, carciofi fritti alla romana can be a side dish, especially nice with lamb chops, or as part of a fritto misto. Baby artichokes are trimmed and cut into wedges, marinated with lemon juice and oil, then enrobed in a simple batter and fried in fruity extra virgin olive oil until crisp and golden brown on the outside, meltingly soft and mellow on the inside. Need I say more?
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