CRISPY BATTERED ARTICHOKE


The crispy battered artichoke and borage use the same batter for coating and frying. The crispy battered artichoke is different in that, before frying, it is blanched in water with lemon. Borage is traditionally eaten at Christmas with honey on top. These are widespread techniques for making use of everything the vegetable garden has to offer.


This recipe is part of the White Book of Gastronomic Tourism in Tortosa and was provided by Lluís Duran from Bar Esther.


INGREDIENTS

4 artichokes


250 ml sparkling water (siphon water)


1 egg


Flour


Olive oil for frying


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PREPARATION


Video featuring the traditional Tortosa-style “encassecada” artichoke recipe. Recorded at the Hospitality School of the Dertosa HIgh School in Tortosa, presented by chef Margaret Nofre.


step by step

1


First, clean the artichokes. Keep the heart with a small part of the stem. To peel the artichoke, it’s important to break off the leaves at the base (rather than pulling them out). Use the tip of a small knife to peel the stem, keeping only the tender part.

2

Cut each artichoke heart into eight equal pieces.

3

Bring a pot of water to a boil and cook the artichoke pieces for five minutes. Then, drain them and let them cool.

4

Meanwhile, prepare the batter. In a bowl, pour about 250 ml of very cold sparkling water, add a pinch of salt and the egg, and mix well. Gradually add flour while stirring to prevent lumps. The batter should be smooth—not too runny and not too thick.

5

Heat olive oil in a frying pan. Dip the artichoke pieces into the batter, making sure they are well coated. When the oil is hot, fry the battered artichoke pieces in batches, fully immersing them in the oil. Once golden and crispy, remove them and place them on a plate lined with paper towels. Repeat with the remaining pieces.