Artichokes in Parmesan batter with olives and capers

Name: Artichokes in Parmesan batter with olives and capers
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 2 eggs large; 45 ml parmesan cheese grated; 30 ml flour all-purpose; 5 ml salt; sunflower oil for deep frying; 820 g artichokes hearts; 15 ml capers drained; 65 ml black olives; 65 ml green olives; vinegar balsamic, to serve; freshly ground black pepper

4 servings

Rate this recipe

Feast on these delicious veggies.

By Food24 November 03 2009

Print Recipe

Artichokes in Parmesan batter with olives and capers

324

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (11)

2	eggs — large
45 ml	parmesan cheese — grated
30 ml	flour — all-purpose
5 ml	salt
	sunflower oil — for deep frying
820 g	artichokes — hearts
15 ml	capers — drained
65 ml	black olives
65 ml	green olives
	vinegar — balsamic, to serve
	freshly ground black pepper

Tap for ingredients

Method:

Beat eggs lightly, then add grated Parmesan cheese, flour and salt.
Beat until smooth to make a batter, then cover and refrigerate for about 30 minutes.

Heat oil in a saucepan.
Drain artichokes well, then dip them in batter, coating well.
Deep fry for 2 minutes in hot oil, or until golden.
Drain on paper towels.

Divide artichokes among 4 plates, garnish with capers and olives.

Drizzle balsamic vinegar over and sprinkle with pepper.
Serve with a crusty bread and rocket.