Crispy fried artichokes and liver

Crispy fried artichokes and liver

Crispy fried artichokes and liver

Artichokes and liver are two ingredients so extraordinary, as hard to match each other, but they’ll combine perfectly if we go to fry and serve them for an appetizer or a delicious and tasty snack. Crispy fried artichokes and liver, as we will see, it’s not only an incredibly delicious dish, but, thanks to the sage and to the lemon, it will also be a plate fresh, delicate and fragrant.

So, are you ready? Hot oil in a frying pan, we’re going to begin, and, above all, good frying at all!

Servings: 4

Ingredients:

  • 4                     Artichokes
  • 14     oz          Liver (cut into slices)
  •  to taste          Lemon
  •                        Flour
  •  to taste          Salt
  •  to taste          Fresh sage leaves
  •                        Peanut oil for frying

Crispy fried artichokes and liver Artichokes and liver are two ingredients so extraordinary, as hard to match each other, but they'll combine perfectly if we go to fry and serve them for an appetizer

Instructions:

Clean and cut each artichoke in 8 wedges.

Cut the liver into strips.

Warm up in a pan two fingers of peanut oil.

Flour the artichokes.

When the oil will come to the correct temperature begin to fry the artichokes (a). To see if the oil is at the right temperature just dip the tip of a toothpick, and if around it they’ll create many bubbles then it means that the oil is ready. Fry the artichokes for about 7-8 minutes or until they are golden brown and crispy (b). Drain the artichokes and place them on a plate lined with paper towels (c).

Flour the liver and fry for 5-6 minutes or until it is nicely colored and crispy (d). With a slotted spoon pull on the liver, and put it to drain on a paper towel (e).

Sprinkle with salt and serve the crispy fried artichokes and liver hot, garnishing the artichokes with drops of lemon juice and the liver with fresh sage leaves.

Crispy fried artichokes and liver Artichokes and liver are two ingredients so extraordinary, as hard to match each other, but they'll combine perfectly if we go to fry and serve them for an appetizer

Crispy fried artichokes and liver Artichokes and liver are two ingredients so extraordinary, as hard to match each other, but they'll combine perfectly if we go to fry and serve them for an appetizer

Crispy fried artichokes and liver Artichokes and liver are two ingredients so extraordinary, as hard to match each other, but they'll combine perfectly if we go to fry and serve them for an appetizer

Crispy fried artichokes and liver Artichokes and liver are two ingredients so extraordinary, as hard to match each other, but they'll combine perfectly if we go to fry and serve them for an appetizer

Crispy fried artichokes and liver Artichokes and liver are two ingredients so extraordinary, as hard to match each other, but they'll combine perfectly if we go to fry and serve them for an appetizer

Fritto di carciofi e fegato croccante

Carciofi e fegato sono due ingredienti tanto straordinari quanto difficili da abbinare, ma si andranno però a sposare perfettamente se li andremo a friggere e servire per un antipasto o per uno snack sfizioso e gustoso. Il fritto di carciofi e fegato croccante come vedrete non è solo un piatto incredibilmente goloso, ma, grazie alla salvia ed al limone, sarà anche un piatto fresco, delicato e profumato.

Allora, mi raccomando olio ben caldo in padella che si comincia e soprattutto, buona frittura a tutti!

Dosi per 4

Ingredienti:

  • 4                    Carciofi
  • 400     gr        Fegato
  •            qb       Limone
  •            qb       Farina
  •            qb       Sale
  •            qb       Foglioline di salvia fresca
  •            qb       Olio di arachidi per friggere

Istruzioni:

Pulire e tagliare ogni carciofo in 8 spicchietti.

Tagliare il fegato a stricioline.

Far scaldare in una padella un paio di dita di olio di arachidi.

Infarinare per bene i carciofi.

Quando l’olio sarà giunto a giusta temperatura cominciare a friggere i carciofi (a). Per vedere se l’olio è a giusta temperatura basta immergere la punta di uno stuzzicadenti e se intorno ad esso si creano molte bollicine allora vuol dire che l’olio è pronto. Friggere i carciofi per circa 7 – 8 minuti e comunque fino a quando saranno ben dorati e croccanti (b). Scolare i carciofi e disporli in un piatto foderato con carta assorbente (c).

Infarinare il fegato e friggerlo per 5 – 6 minuti o fino a che sia ben colorato e croccante (d). Con un cucchiaio forato tirare su il fegato e metterlo a scolare su della carta assorbente (e).

Cospargere il sale e servire il fritto di carciofi e fegato croccante ben caldo, guarnendo i carciofi con gocce di succo di limone ed il fegato con foglioline fresche di salvia.

Crispy fried artichokes and liver Artichokes and liver are two ingredients so extraordinary, as hard to match each other, but they'll combine perfectly if we go to fry and serve them for an appetizer


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