Fried artichokes show how Romagna country cooking can make a seasonal ingredient feel generous and precise. The crisp coating meets a cool, aromatic mint sauce.
The story behind the recipe
The balsamic freshness of the sauce balances the artichoke’s naturally mineral, slightly metallic character.
Ingredients for 4 people
- For the artichokes: 8 artichokes, flour, lemon juice, salt and frying oil
- For the sauce: fresh mint, parsley, pickled onions, pickled cucumbers, optional garlic, extra-virgin olive oil, salt and black pepper
Preparation
- Remove tough outer leaves, cut the tender hearts into wedges and place immediately in lemon water.
- Drain and dry thoroughly. Dust with flour and shake off the excess.
- Fry a few wedges at a time in hot oil until evenly golden. Drain and season.
- Finely chop mint, parsley, pickles and garlic. Stir in olive oil to make a loose sauce and serve alongside the hot artichokes.
Taste it in Ravenna
The recipe belongs to the research of Andrea Rondinelli and Osteria dalla Zabariona. Seasonal availability can change: check today’s specials or the restaurant menu.
