Artichokes au gratin

Preparation time: 15 minutes + 25 minutes for cooking
Difficulty: average

Ingredients (serves 4)

  • 8 artichokes
  • 80 gr of shelled and peeled almonds
  • 6 tablespoons of Limmi lemon juice
  • 2 eggs
  • 100 gr of breadcrumbs
  • salt
  • pepper
  • extra virgin olive oil


Clean the artichokes, cut them into slices and dip in water acidulated with lemon juice. Chop almonds very finely and mix It with some breadcrumbs. Drain the artichokes, dry them and dip in the beaten eggs and in the breadcrumbs. Fry in plenty of hot oil till they are browned, drain with a skimmer, salt and serve immediately.

Freshness-saving and colour-saving lemon

No matter how you eat them, raw if new or cooked (in the Roman or Sicilian way, in the Jewish style or fried), artichokes always go well with lemon juice. When you have cleaned and stripped the hardest leaves off until you get its core (the softest part), the artichoke has to be cleaned quickly with water and lemon juice, where you can bathe it for a while. Lemon juice’s acidity will avoid that the artichokes darken quickly and take strange colours (violet) when you cook them. If the artichoke is not very fresh you can invert the order, dip it in the water before and then wash it a second time with water and lemon.

Fruit salad too tends to darken. Sprinkle it with lemon juice and fruit will always look fresh.