Serves 4. Preparation time: 10 minutes. Cooking time: 60 minutes
Ingredients: 12 small artichokes (or 3 medium-sized artichokes quartered), 2 egg whites. Doughnut mix: 150g flower, 4 pinches of salt, pepper, 1 soup spoon of olive oil, 10 soup spoons of milk, 2 egg yolks.
Preparation: Clean the artichokes and only keep the hearts. If necessary, cut into quarters. Beat the egg whites until stiff and add to the artichoke hearts. Heat the oil. Prepare the doughnut batter. Dip the artichoke hearts into the batter and place them individually into the fryer on a low heat. This way, they cook better. Turn them in the pan to finish cooking.
Recipe taken from ‘Promenade gourmande en Terre Varoise – volume 2’ written by Var farmers. Self-published by ‘Terre varoise réalité et promotion’ in Hyères.
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