Time: 1 hour
Buñuelos de alcachofas
Recipe
Ingredients
12 medium artichokes, 150 gr of flour, 1 and 1/2 deciliters of milk, two heaping tablespoons of oil, 2 Eggs, 3 Lemons, a few sprigs of parsley, salt
Preparation
The leaves are pulled from the ends of the artichokes and the central ones are trimmed leaving them at about 4 centimeters high, then they are divided in two for their long part, placed in a saucepan, covered with water, seasoned with salt and add the juice of a lemon. Cook for 20 minutes. Meanwhile, a parsley carving is made and the fritter paste is prepared as follows: the previously sifted flour is placed in a kettle, adding the milk and the yolks of the two eggs. Season and stir, mixing these elements well and letting them rest for an hour.
After this time, the artichokes are drained well, placing them on a plate carefully so that they do not deteriorate. The whites are mounted until stiff and mixed with the pasta, achieving a smooth composition. Put a frying pan on the fire with oil and, when it is very hot, the artichokes are passed through the fritter paste, pouring them into the pan and frying them until golden brown. They are removed, draining the oil well, sprinkled with the chopped parsley and garnish the dish with the four halves of the remaining lemons.
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