Carciofi Fritti in Pastella

Another great way to fry artichokes is in a light eggwhite and flour batter. A little note on frying oils first: after studying the question and without going into details I will assert that the best oils for frying are olive oil and peanut oil. All the rest you can forget about. Olive oil is the healthiest and most stable, has a very high smoking temperature and can be filtered and reused up to 7/8 times. It is very flavorful though, so if you don’t like to taste the oil in your fried food use peanut oil; it still has a very high smoking temperature, can be reused up to four times and won’t mess with your tastebuds! Of course there are many types of batters for deep frying food. We’ll make a light one that’s very good with anything you want to fry, be it veggies, meat, fish or fruits. For these CARCIOFI FRITTI IN PASTELLA you’ll need some superfine all-purpose flour (about 8 oz.), a tablespoon of olive oil, a pinch of salt and enough water so that when you whisk it all up it turns into a runny cream. Let it sit for an hour. In the meantime, cut the cleaned artichokes into 6 or 8 slices, boil them for 3 minutes and dry well. When you fry you really don’t want ANY water to get into your frying oil or it will explode in yo face! Just about when you’re ready to get down with it, add 2 stiff-beaten egg whites to the batter and whisk well. Dip the choke slices in the batter and deep fry them to a crisp, drain on kitchen paper, salt well and serve immediately; otherwise the crust will become dull.