Crispy battered artichokes are perfect to serve as an appetizer when we have guests at home, since in addition to being delicious they are very easy and fast to do. Likewise, when cooking fried, it is much easier to get the little ones at home to consume this food that tend to reject so much. Of course, due to the amount of oil that its elaboration requires, we recommend moderating its consumption and alternating this recipe with more healthy ones, such as grilled artichoke so that the result will be rebobed artichokes without spectacular eggs. Stay with us and discover in recipes how to make very crispy fried rebobed artichokes.
| 🚻 2 Diners | 🕘 45m | 🍵 Central | 🤯 Low Disturbance |
| Ingredients to make french fried artichokes, very crispy! |
| 2 artichokes olive oil 1 pinch of salt 100 grams of flour zumo lemon or parsley |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make french fried artichokes, very crispy!
1. Before getting to work with the recipe of crispy rebobly artichokes it is essential to clean the vegetables, cut the stems and remove the outer leaves. Done this, since the artichoke tends to oxidize very quickly, we recommend leaving them in a container completely covered with water and a jet of lemon juice. And if you don want to alter the taste of the product, replace lemon with parsley.
2. After 5 minutes, we put a saucepan with water and salt to boil to cook the artichokes. If you want, you can skip this step, although we advise you not to do it so that french fried artichokes are even more crispy. Thus, when the water begins to boil, add the vegetables and let them cook over medium heat. Depending on the size of the artichokes, it can take 20 to 30 minutes to be done, so that once the first 20 minutes, pill themselves and check if they are ready.
Trick: To prevent them from oxidizing while they are cooked, artichokes must be covered with water at all times. To prevent them from floating, place a dish on them or a flat strainer.
3. When they are ready, we remove the saucepan from the fire, drain them and cut the artichokes into fine sheets. Keep in mind that if the shorts in very thick slices, the french fried artichokes will not be so crispy.
4. Still wet, we pass the artichoke sheets through the flour and cover them completely. As you can see, so that the flour is well attached to the vegetable, it is essential not to dry them. Then, we put a pan with enough oil to fry to heat and, once hot, fry the rebobed artichokes without eggs on both sides until they are golden and crispy.
Trick: If you are celiac, to make the gluteless rebobed artichokes you can use rice flour, they are delicious!
5. To remove excess oil, we leave the french fried artichokes on absorbent paper. Once ready, we serve them sprinkling a pinch of fat salt on top. As you can see, the result is a snack based on crispy fried artichokes, perfect to eat them as a chips and even accompanied by a sauce or dip, such as the Parmesan cheese duet. And if you follow a vegan diet, with a simple tomato sauce they are also spectacular.
