RomanItalian
Fried Artichokes with Bottarga Mayonnaise
by Cucina con Ruben · 548K subscribers on YouTube
Crispy fried artichokes in a light beer batter, served with a creamy bottarga mayonnaise. A perfect antipasto for festive occasions.
- Difficulty
- medium
Ingredients
13 items- 3 pcsCarciofiViolet artichokes recommended
- 2 pcsLemonsFor lemon water and mayonnaise
- 1 pcsEggFor the mayonnaise
- FlourFor the batter
- Rice FlourFor extra crispiness
- Sparkling WaterFor the batter
- BeerFor the batter
- SaltTo taste
- PepperTo taste
- 220 mlSeed OilFor the mayonnaise
- Frying OilFor deep frying
- BottargaFor the mayonnaise and garnish
- ParsleyFor garnish and in mayonnaise
Method
- Prepare the batter: mix 00 flour and rice flour. Add sparkling water and beer gradually, whisking until the batter coats the back of a spoon (velatura). Optionally refrigerate for 2 hours. For best results, use very cold flours and liquids.
- Heat abundant oil in a deep pan to 180°C.
- Clean the artichokes: remove the tough outer leaves, cut off the top, trim the stem, and remove the inner choke. Rub with lemon and place in lemon water to prevent browning.
- Make the bottarga mayonnaise: blend 1 egg with salt, pepper, lemon juice and zest. With the blender running, slowly add 220 ml of seed oil until thick. Fold in grated bottarga and chopped parsley.
- Cut the artichokes into wedges and pat dry.
- Dip each wedge into the batter, letting excess drip off.
- Fry in batches for 4-5 minutes, turning occasionally, until golden and crispy. Do not overcrowd.
- Drain on paper towels and season immediately with salt.
- Serve the fried artichokes with the bottarga mayonnaise, garnished with thin slices of bottarga and fresh parsley.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
