Ingredients
– Batter for pancakes in the doses for the people of the recipe
– 8 artichokes
– 1 lemon
– 4 sprigs of parsley
– 100 ml of vegetable broth
– 2 cloves of garlic
– 2 tablespoons olive oil
– Pepper, Salt
– 50 g Parmigiano Reggiano
– Peanut oil for frying
Preparation
– Prepare the batter for pancakes.
– Wash the artichokes, remove the tough outer leaves until you get the hearts formed only by tender leaves, cut the tips. Cut them in half, remove the hay, cut them and put them in water with lemon. It’s also possible to use the first 8-10 inches of the stem. Remove the outer part with a vegetable peeler and slice thickness of half a centimeter. Put into water with lemon as well.
– Wash the parsley, select the leaves and chop them on a cutting board.
– Warm up the vegetable broth.
– In a skillet, sauté the peeled garlic and in oil, then remove it.
– Allow to cool for a few moments the oil off the heat, add the well-drained artichokes and cook them over high heat for a few minutes.
– Lower the heat, add the broth, a pinch of salt, freshly ground pepper and let cook for about 15 minutes. If the juices were too dry add more broth.
– At the end of cooking time, add a handful of chopped parsley and season with salt.
– At the end of the rising of the batter, add the artichokes and Parmesan cheese.
– In a pan warm up plenty of peanut oil. When it is hot, dip the batter by spoonfuls. Do not overfill the pan so as not to excessively reduce the temperature.
– When the surface of the pancake is golden brown, drain and dry thoroughly with paper towels.
– Keep warm until all the pancakes are ready.
– Serve accompanied with cold cuts and cheese to taste. In particular, this type of pancakes goes well with sliced roast turkey, seasoned with a little oil, lemon, pepper and chopped parsley.
Barbara Farinelli – www.lospicchiodaglio.it
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