INGREDIENTS
6 artichokes, 70 g soft wheat flour type 0 (or 80/90 g rice flour), about 60 ml of water, salt, oil for frying. Mix the flour with the water, the doses are absolutely 'indicative'. The batter should not be too liquid, in any case it should be left to rest, preferably in the refrigerator, for at least 30 minutes. After this time, the batter must be mixed and, if necessary, a teaspoon of flour is added if necessary. Prepare the artichokes as described in the “basic” preparation. Divide each artichoke into 4 or 6 wedges while also keeping a small piece of stem and immerse each clove in the batter. Dip immediately in the hot oil and sauté them until golden brown (a few minutes). Salt at the end and serve immediately.