Artichokes and fireworks

fry artichokes

One thing  I immediately noticed when I came to live in the countryside, is the habit of planting roses or artichokes at the beginning of each row of grapes. The meaning of roses was then explained to me, the rose plant serves as a wake-up call, being in fact a very delicate plant, the rose  will be the first to attract any diseases that could pass on to the vineyard. Regarding the artichokes , I have no idea yet, whenever I ask, nobody knows  and  after 6 years of asking, I came to the conclusion that there is no a real reason!  In our old vineyard we have also  found some artichoke plant, that the previous owners had planted , so at this time of the year, we have the good fortune to have some.  Nick unsatisfied  ,  rightly decided to plant 18 more artichoke plants,  few weeks  a go. The reason is that when  you try to by then  in the shop, they cost about 1.00 euro each or more! Considering that , when it is cleaned ,a large part of the artichoke is thrown away, they’re  like gold!!!  From the artichoke plants near the vineyard we did the first collection in these days (for the new plants we’ll have to wait a few years) . 

artichoke plants by a vineyard

 I decided to cook these in one of the ways I like most .. fried! If one day you happen to be around this area, I advise you to try the fried artichokes in the restaurant of Trevinano “da Gianfranco”, in my opinion theirs are the best fried artichokes in Umbria. Any way I am very happy to say that ,after several tests, I found the recipe and on Sunday evening we enjoyed these crunchy artichokes, drinking a glass of wine and looking at the fantastic fireworks … YES FIREWORKS, not bad is it? 

Allerona firework display

Every year in Allerona in honor of S. Ansano the patron saint of the village, the whole town celebrates and the evening ends with beautiful fireworks which can be seen  from our garden . 

Serves 2 or 4 as an aperitif
3 artichokes
2 eggs
1 +1 / 2 tablespoon Parmesan cheese
Lemon
Breadcrumbs
Oil for frying
Salt
How it works:
Clean artichokes (remove part of the leaves, stem and beard inside) cut the artichokes into four segments or even eight, if they are particularly large. Dip the slices of artichokes in water and half lemon juice (this will prevent the artichokes change color). In bowl beat eggs, add the Parmesan and a pinch of salt. Dry the artichokes with a cloth. Soak the artichokes in egg and then in bread crumbs, fry in hot oil. Blot with paper towels and serve hot with a sprinkle of lemon juice and salt.