Artichoke fritters
Time: 1 stunde
Difficulty: Media
12 medium artichokes, 150 g of flour, 1 and 1 / 2 decitres of milk, two tablespoons of oil, 2 Eggs, 3 Limons, some parsley branches, salt
Preparation
The leaves are removed from the ends of the artichokes and the plants are cut off leaving them at about 4 centimeters high, then divided into two for their long part, placed in a casserole, covered with water, seasoned with salt and added the juice of a lemon. They cook 20 minutes. In the meantime, a tanning of parsley is made and the buñuelos paste is prepared as follows: in a marmite the flour is placed, previously sifted, uniting the milk and the yolks of the two eggs. It is seasoned and removed, mixing well these elements and allowing them to rest for an hour.
After this time, the artichokes are well drained, placing them in a plate carefully so that they do not deteriorate. The cleas are set to the point of snow and mixed with the pasta, achieving a smooth composition. A frying pan is put in the fire with oil and, when it is very hot, the artichokes are passed through the paste of the coffin, dumping them into the frying pan and frying them until they are golden. They are removed, draining the oil well, sprinkled with the chopped parsley and adorned with the four halves of the remaining lemons.
