Fried artichokes in the batter

Prepare the batter: separate the yolks and whites. Whip the whites thoroughly. Beat the yolks with salt, add grated parmesan and mix in milk and sieved flour, a little at a time.

When the mixture becomes creamy, add a pinch of nutmeg and, lastly, the whipped egg whites. Mix delicately.

Open up the artichokes to obtain only the softest inner heart. Place the artichokes in a bowl containing water and lemon. Cut the artichoke parts and boils them or five minutes in salted water.

Heat up a generous quantity of Carli Pure Olive Oil in a frying pan. Fry the artichoke pieces after dipping them in the batter. When browned, dry them on kitchen roll paper. Salt, and serve piping hot.

To obtain a pleasingly sweet-savory contast, we recommend, as an accompaniment to artichokes in batter, Carli Modena Balsamic Vinegar Cream. Just a few drops will provide an extra ‘twist’ to this traditional wintertime dish.