Artichokes fried in batter

Clean the artichokes by removing the hard leaves and keeping the hearts, cut into wedges. Put them in a solution of water and lemon juice to make it turn black; Meanwhile, prepare the batter by combining all ingredients listed. If the batter is too runny add a little more flour.

He pulls out the artichokes from the water and asciugali well, then immergili into the batter; all amalgam

and FRY in oil previously put in a large roasting pan and heat to very high temperature. The artichoke should FRY slowly on both sides without burning, otherwise it could become bitter. And let them drain when they're just a few minutes to dry on paper towels. Serve hot.