Golden fried artichokes

Yield: 6 Servings

Ingredients:

12 Artichokes small;tender
2 Lemons; juice & rinds
1 c Flour
2 Eggs
2 Egg yolks -salt
1 Lemon;cut lengthwise into

Instructions:

-6 wedges Carciofi Dorati E Fritti To quote the author The reason why these

fried artichokes are called dorati (golden) is that they are dipped

in beaten eggs before frying...eggs from chickens raised on farms

have yolks of a much richer color than the eggs on finds in the

market today, and food dipped in eggs acquire a golden color...The

best artichokes for this dish are the very best fresh and tender ones

which have no choke at all and require only a very short cooking

time. Prepare artichokes as directed in "How to clean artichokes - Jewish styles"."Cut in half lengthwise and cut each half into 3 wedges ; keep them in this acidulated water (lemon water) for no longer than 15 minutes. Drain and pat dry with paper towels. Dredge with flour and shake to remove excess. Beat the eggs yolks together. Heat the oil in a small frying pan. Dip artichokes in beaten egg and fry a few at a time in moderately hot oil till lightly browned on all sides. Sprinkle with salt garnish with lemon wedges and serve immediately.