|The town of Monreale
Foods and cook recipes Monreale
Artichokes 12 gr breadcrumbs. Approximately 200, 2 eggs, flour gr. About 200, oil, salt.
Toast the breadcrumbs in a pan and season with grated cheese, salami and cheese into small pieces, oil, salt and pepper.
Clean the artichokes by removing them the tough outer leaves and the top spinosa.
Cut into wedges thick enough and put them in the water as usual with a few drops of lemon juice because it does not blacken.
Drain and pass for flour, eggs and breadcrumbs.
Fry in a pan with plenty of oil, over medium heat, to allow you to cook artichokes internally.