Best made with the hearts of fresh artichokes, but that is an expensive, time-consuming, and labor-intensive route. I won’t say frozen artichoke hearts are just as good, but they are worth using, and that’s what most people do—increasingly, even in Italy. The tenderness and subtle flavor of the vegetable still comes through. I like to fry these in olive oil, but it’s not essential.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Heat at least 1 inch of oil in a wide saucepan or deep skillet over medium to medium-high heat.
Step 2
Season the eggs and, if you like, combine the Parmesan cheese and bread crumbs; season this mixture, too. When the oil is ready—a pinch of the bread crumbs will sizzle—dip each heart in the eggs, then roll in the bread crumbs. Add them to the oil, one at a time, and fry without crowding (it’s unlikely you’ll need to do this in batches, but if your pan is small, you might), turning as necessary, until golden brown, 5 to 10 minutes.
Step 3
Drain on paper towels, sprinkle with salt, and serve immediately—on a plate lined with a cloth napkin, if you want to be fancy—with the lemon wedges.
