Recipe - Fried Artichokes Marinated In Garlic Vinaigrette

12 md Artichokes
1 Lemon , juice of
4 fl Dry white wine
4 tablespoon Olive oil
2 ounce Flour
2 Garlic cloves, crushed in a
mortar (up to 4)
Salt, freshly ground black
pepper
1/8 teaspoon Cayenne pepper
2 tablespoon Finely chopped fresh parsley
(up to 3)

One of our artichoke favorites, again from A Mediterranean Harvest. This is
a Spanish recipe.

Remove all but the most tender inner leaves of the artichokes, quarter and
remove the chokes. Place in a bowl with the lemon juice and water to cover
until ready to cook. [Just rub with cut lemon if you use them straight
away.]

Drain the artichokes, place in an enamel or stainless steel saucepan with
250 ml/8 fl ounce water and 120 ml/4 fl ounce wine. Bring to the boil, lower the
heat and simmer, covered, until tender, about 20 min. Drain, pat dry with
paper towels and set aside.

Heat the oil in a frying pan, dredge the artichokes very lightly with
flour, place in the pan and fry until browned on all sides. Remove from the
heat and place in a serving bowl. Pour any remaining cooking oil over the
artichokes.

Combine the remaining ingredients except for the parsley, mix well, then
spread over the artichokes. Add the parsley, blend thoroughly and chill for
a couple of hours before serving.

If you're not too fed up with pasta, I've also got a nice recipe with
fusilli and artichokes! Posted to TNT Prodigy's Recipe Exchange
Newsletter by david young griffi@zoo.co.uk on Mar 14, 97