A crispy and refined appetizer: artichokes are dressed in a golden crust of 24-Month Aged Parmigiano Reggiano Vacche Rosse, releasing authentic and intense flavors. Perfect to enjoy piping hot, on their own or accompanied by a sweet and sour compote 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 them well.
Coat the artichokes in flour, then in beaten eggs with a pinch of salt and pepper, and finally in a mix of breadcrumbs and 24-Month Aged Parmigiano Vacche Rosse.
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 paper towels.
Serve immediately with an extra sprinkle of Parmigiano and, if desired, a spoonful of onion and balsamic vinegar compote on the side.
To accompany
Best enjoyed freshly made! 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 |
