Sauteed Artichokes & Brains
|Artichokes||2 1⁄2 Pound (Small Size, 1 1/2 Inch Diameter)|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Olive oil||3⁄4 Cup (12 tbs)|
|Fresh marjoram/1 teaspoon dry marjoram leaves||1 1⁄2 Tablespoon|
|Fine dry bread crumbs||2⁄3 Cup (10.67 tbs)|
|Beef brain||1 1⁄4 Pound, transparent outer sac like membrane pulled off, rinsed and cut into 2 inch pieces|
Pull off and discard artichoke leaves down to tender, all-edible pale green ones; peel stem ends and cut off thorny tips.
Put artichokes in a bowl with water and vinegar to reduce darkening.
Drain; slice lengthwise 1/4 inch thick.
Coat with flour; shake off excess (coated artichokes can stand up to 1/2 hour).
Heat 3 tablespoons oil in a 10- to 12-inch frying pan over medium heat.
In a bowl, beat eggs to blend.
Dip a few artichoke slices at a time in egg; lift out, drain briefly, and put in pan.
Without crowding, cook, turning once, until golden, 2 to 3 minutes.
Add oil as needed.
Keep cooked artichokes warm in a 200° oven.
Mix marjoram leaves and crumbs.
Dip brains in egg, drain briefly, then roll in crumbs.
Add more oil to pan; cook brains, turning once, until deep golden, about 3 minutes.
Arrange on platter with artichokes.
Garnish with marjoram sprigs; season to taste with salt, pepper, and lemon.