Ingredients
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Violet artichokes 4
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Olive oil to taste
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Salt up to taste
Preparation
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Clean the violets: remove the final part of the stem (the hardest one) and eliminate the more leathery outer part of the stem.
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Discard the outermost leaves until you reach those that have a lighter color at the base.
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Open the leaves well by gently pressing the artichoke on a chopping board, holding it by the stem.
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Once the artichoke has opened like a flower, heat the oil in a saucepan up to 170°
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Immerse the artichoke holding it by the stem and pressing it on the bottom and fry for about 6-7 minutes; then drain it on paper for fried food and add salt.
Olive oil is among the most stable and resistant to heat and oxidative deterioration, which is why it is perfect for frying; as for this typical dish of Roman cuisine.
