Artichoke Fritti with Crushed Pomodoro Recipe

Instructions

1. 1

   Make the Batter: Mix the flour, olive oil and salt in a bowl. Add enough water to make a very liquid batter, about the consistency of heavy cream. Let the batter sit for an hour or more.

2. 2

   Fill a large bowl with water and squeeze ½ lemon into it.

3. 3

   Trim the artichokes by removing the hardest leaves. Then, with a paring knife or vegetable peeler, peel a layer off the stems and cut off the tips. Cut into quarters and remove any furry choke (there may not be much if the artichokes are small), then place in the lemon water. Continue until you’ve trimmed all the artichokes.

4. 4

   When all the artichokes are prepared, drain and pat them dry. In the same bowl, mix the marinade ingredients together and toss the artichoke pieces in the marinade until they are fully coated. Let marinate for about a half hour.

5. 5

   In a large fry pan, heat oil. Transfer the marinated artichoke wedges to the batter and mix well to coat. Add the wedges, one by one, to the hot oil. The oil should bubble up around each wedge as it goes into the pan. Make sure the artichoke pieces are well spaced; fry in batches if necessary. Cook until browned all over, turning as necessary. Remove to a paper-towel-lined plate. Sprinkle with flaked sea salt. Pour oil out of the pan and wipe the pan of any debris.

6. 6

   Make the Crushed Pomodoro. Add 1-2 tbsp extra virgin olive oil to the pan. Heat until shimmering, add garlic and sauté for 10 seconds. Add the grated tomato and salt. Cook for 2-3 minutes. Transfer to a bowl or the base of a plate. Serve with artichokes on top of the sauce or surrounding the bowl with the sauce. Serves 6-8.