ARTICHOKE CRUNCH

ARTICHOKE CRUNCH
chef

Maurizio Ferrari

Menù Ingredients Menù Ingredients

1 pezzo Carciofi alla Giudia - Whole Artichokes with Stems - HD3

20 g Armonia di Verdure – Harmony of Vegetables Mix - T51

20 g Cavolo viola pronto (Ready-to-Serve Red Cabbage) - Z8P

Pangiallo - Pangiallo Yellow Breadcrumbs - Q31

Other Ingredients

1 Bun

00 Flour

Sparkling water

Seed oil

For the artichoke cutlet: cut the artichoke in two halves. Mix 00 flour with sparkling water in order to obtain a batter and dip the artichokes in it, then crumb in Pangiallo Yellow breadcrumbs. Finally, fry in hot oil. Assemble all the ingredients to prepare the bun.
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Discover the Menù products in this recipe:

Carciofi alla Giudia - Whole Artichokes with Stems
Gluten-free

Carciofi alla Giudia - Whole Artichokes with Stems

Artichoke Specialties
Pangiallo - Pangiallo Yellow Breadcrumbs

Pangiallo - Pangiallo Yellow Breadcrumbs

Coloured Breadcrumbs
Armonia di Verdure – Harmony of Vegetables Mix
Gluten-free

Armonia di Verdure – Harmony of Vegetables Mix

Prepared Vegetables
Cavolo viola pronto (Ready-to-Serve Red Cabbage)
Naturally gluten-free

Cavolo viola pronto (Ready-to-Serve Red Cabbage)

Ready-Made Side Dishes