Carciofi fritti in Manto al prosciutto
Al Timo, e Prosciutto
Ingredients For 4 pax
400gr Artichokes Giudea style in brine (with the long Stem)
200gr Flour
200gr Breadcrumbs
3 eggs
50ml milk
30gr Parmigiano
10gr Parsley chopped
10gr Thyme
Salt
Pepper
Prosciutto Crudo sliced wafer thin, fold over to form a slice no wider than the artichoke
Method
Strain the artichokes then cut in half and pat dry. Whisk the eggs with the milk 2 table spoons of water and season with salt, pepper add the parsley, thyme and a little parmigiano.
Dredge the artichokes in the flour then dip in the egg mix, letting the excess flow back. Place in the breadcrumbs making sure they are well covered. Put enough oil in a skillet to reach 3 centimetres up the sides and turn the heat to medium high. When the oil is hot enough to form a slight haze, gently slip the breaded artichokes in the skillet and cook long enough to form a crust on one side, then turning them and doing the same on the other side. It is important not to overcrowd the skillet so if it need be cook in batches. When they are cooked remove with a slotted spoon and place on a plate lined with kitchen paper. When they are all cooked, wrap with the prosciutto fino, sprinkle a little fresh thyme and serve at once.