Artichoke Crisps
Over a year ago
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Ingredients
No ingredients listed.
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
Artichoke Crisps! Crunchy, full of flavor and addictive... perfect easy appetizer recipe for your party! I had them a few times in Barcelona, absolutely stunning.
Method
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1
Bring a large pan of water to a boil. Stir in the vinegar. Remove the outside tough leaves of the artichokes. Cut the stems to 1 inch. Slice the artichokes thinly. Blanch them in the hot water for 2 minutes. Remove the artichokes with a slotted spoon and leave them to dry on a clean kitchen towel. Heat a frying pan. Fry off the artichokes in badges until golden and crisp. Drain on kitchen paper. Sprinkle with salt and serve immediately.
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