By Denise Falter
Special to CSMS Magazine
Beginning this week, Denise Falter will start offering our recipe rubric. We have been looking for someone to do this in a permanent basis, and we have found it in her. Denise is a well sophisticated cuisinière, who owns a thriving restaurant in suburban Chicago. We are delighted to have her on board. Our recipe rubric is one of the most popular ones second only to Andrew Brian’s It’s your money. So, this week, she is offering a short but delicious fired baby artichokes.
Introduction
This recipe is based on a preparation that originated in Rome’s Jewish ghetto. It is one of Palma D’Orazio’s most requested dishes at her New York City restaurant, Palma. Frying brings out the artichokes’ sweetness. Here is the recipe as follow:
20 baby artichokes (about 4 ounces each)
Extra-virgin olive oil, for frying
Salt and freshly ground pepper
¼ cup freshly grated parmigiano-reggiano cheese
¼ cup finely chopped flat-leaf parsley
- With a small, sharp knife. Cut off the artichokes stems. Snap off the leaves until you reach the inner leaves. Cut off the top third of the artichokes lengthwise.
- In a medium saucepan, heat 2 inches of olive oil in batches until richly browned and crisp, about 2 minutes per batch. Transfer the artichokes to a paper towel lined plate to drain and season with salt and pepper. Transfer the artichokes to small plates or a shallow serving bowl, sprinkle with the cheese and parsley and serve.
Note: If you have a recipe to offer to our readers, do not hesitate to send it to CSMS Magazine. Just follow the publisher guidelines.
