Have you ever tried a version of fried artichokes like this? Peppe Guida pairs them with a delicious Pecorino fondue. A dish that will wow everyone!
Photo by Rosaria Orrù
For the fondue
- 300 ml milk
- 200–250 g Pecorino cheese
Bring the milk to a boil and slowly sprinkle in the very finely grated Pecorino, stirring with a whisk until it becomes as thick as cream.
For the artichokes
- 4 artichokes
- 2 eggs
- Flour as needed
- salt
- pepper
- oil for frying
Instructions
Clean the artichokes and slice them. Dip each slice first in flour and then in beaten egg with a pinch of salt. Fry in hot, deep oil and drain on paper towels
Arrange the artichokes on a plate and spoon the fondue over them. Garnish with parsley leaves and serve hot.
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