- Preparazione: 15 Minuti
- Cottura: Per tutti i carciofi 30 Minuti
- Difficoltà: Molto facile
- Porzioni: 40 pezzi
Preparazione
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Man mano che si impano, friggere i carciofi in una padella antiaderente con abbondante olio bollente un minuto per lato. Scolarli su carta da cucina man mano che si dorano da entrambi i lati. Servire i carciofi indorati e fritti alla napoletana sia caldi che tiepidi ma anche freddi sono buonissimi.
INGREDIENTI
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Per preparare i Carciofi indorati e fritti alla napoletana occorrono:
8/10 carciofi non troppo grandi
4 uova
200g di farina
2 cucchiai di parmigiano grattugiato
1 ciuffo di prezzemolo
sale e pepe q.b
olio di semi d’arachidi per friggere
1 limone per aciculare l’acqua
Procedimento
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Pulire i carciofi eliminando le foglie esterne piu’ dure, tagliare le punte, e metterli in acqua acidulata con un limone. Dvidere i carciofi a meta’ e se c’è la peluria interna toglierla. Tagliare ogni meta’ in 2 e metterli su un canovaccio pulito per asciugarli.
Preparare la farina e sbattere le uova con il sale, il pepe, il parmigiano e il prezzemolo sminuzzato. Impanare i carciofi prima nella farina e poi nelle uova sbattute.
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