Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this month

Ad Space M-4

Fried Artichokes with Lemon



Posts : 16575
Thanked : 805
Join date : 2013-01-12

Fried Artichokes with Lemon

Post by Lobo on Thu 04 Feb 2016, 9:14 pm

Fried Artichokes with Lemon

Be the first to Write a Review
Prep Time: 45 minutes
Cook Time: 15 minutes
Servings: 6
Here, small, tender artichokes are lightly cloaked in bread crumbs before they are fried, yielding a crisp result. A squeeze of fresh lemon juice lifts the sweet artichoke flavor. 

  • Printer Friendly Version

  • 42


  • 2 lemons 
  • 12 baby artichokes with stems 
  • 3 eggs 
  • 1/4 cup grated pecorino romano cheese 
  • Sea salt and freshly ground pepper, to taste  
  • 2 cups plain fine dried bread crumbs 
  • Olive oil for frying 

Wine Pairing

This pairs well with crisp, full-bodied white wines from our Wine Club.


Fill a large bowl three-fourths full with cold water. Cut 1 lemon in half and squeeze the juice of both halves into the water. Working with 1 artichoke at a time, cut off the top 1/2 to 3/4 inch of the leaves with a paring knife to remove the prickly tips. Pull off all the tough, dark green outer leaves until you reach the tender, pale inner leaves. Cut a thin slice off the base of the stem, then peel off the tough, dark outer flesh around the base of the leaves and along the length of the stem, leaving the stem attached. Cut the artichoke in half or quarters lengthwise, and then cut out the fuzzy choke, if any, at the base of the leaves. Drop the wedges into the lemon water. Repeat with the remaining artichokes. Let stand for about 10 minutes.

Drain the artichokes and pat dry on paper towels. In a shallow bowl, beat together the eggs and cheese until blended, and season with salt and pepper. Spread the bread crumbs on a plate. One at a time, dip the artichoke pieces into the egg mixture, and then roll them in the bread crumbs. As the pieces are coated, place them on a wire rack. When all the pieces are coated, let them dry for 15 minutes.

Position a rack in the middle of an oven and preheat to 200°F. Pour the olive oil to a depth of 1 inch into a deep, heavy fry pan and heat to 375°F on a deep-frying thermometer. Line a baking sheet with paper towels and set it next to the stove.

When the oil is ready, add a few artichoke pieces, being careful not to crowd the pan. Fry the pieces, turning them once or twice, until golden brown, about 4 minutes. Using a slotted spoon, transfer the artichokes to the prepared baking sheet and place it in the oven to keep warm. Fry the remaining artichoke pieces in the same way, allowing the oil to return to the original frying temperature before adding the next batch.

Cut the remaining lemon into wedges. Arrange the artichokes on a platter, sprinkle with additional salt and pepper and serve immediately with the lemon wedges. Serves 4 to 6.

Adapted from Williams-Sonoma Essentials of Italian by Michele Scicolone (Oxmoor House, 2007).

    Current date/time is Tue 25 Oct 2016, 12:00 am