French Fried Artichokes
|Jerusalem artichokes||3 Medium|
|Vinegar/Lemon juice||1 Tablespoon|
|Egg||1 , beaten|
|Fine crumbs||1 Cup (16 tbs)|
|Fat||2 Cup (32 tbs) (For Deep Frying)|
Wash and peel artichokes; cut thin slices into cold acidulated water.
Drain and spread on paper towels; pat slices completely dry.
Dip in beaten egg, then in crumbs and fry in deep fat (preferably vegetable oil or shortening) preheated to 375F.
When slices are tender and delicately brown, lift out and drain on paper towel.
Sprinkle with salt and pepper; garnish with parsley sprigs and lemon wedges.