Letizia (Marcelloni) Micheli, Bovara di Trevi, Perugia
(Yield: 4 servings)
12 baby artichokes
1 lemon (quartered and juiced)
2 eggs
1 cup flour
1. Cut approx. ½ inch from tops of artichokes and remove rough outer layer of leaves.
2.Put cut and cleaned artichokes in large pot of cold water with lemons and lemon juice and allow to stand for approx. 10 minutes.
3.Place pot over medium heat and allow to boil for 20 to 30 minutes.
4.Drain artichokes and allow to dry completely (stand them upside down to drain).
5.While artichokes are draining, whisk eggs in bowl until fluffy. Add flour and mix until pancake-like.
6.Dip artichokes in mixture and place in deep fryer until golden.
Serve warm with your favourite dipping sauce.
If a deep fryer is not available, heat a medium-sized saucepan with enough canola oil (approx. 2 inches deep) to deep-fry the artichokes. Special care should be used when inserting or removing the artichokes from the hot oil (a spider works well).