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Add a photoServings: 4
Ingredients
- 6 x baby artichokes
- 9 x Large eggs beaten
- 1/2 c. bread crumbs
- 1/4 c. flour
- 2 Tbsp. freshly-grated Pecorino Romano
- 4 Tbsp. extra-virgin extra virgin olive oil
- 1/4 lb ricotta salata in one piece
Directions
- Trim the tough outer leaves of the artichoke and slice into 1/8-inch slices. Place the artichokes immediately into a large mixing bowl and add in the Large eggs, bread crumbs, flour and grated cheese and stir to mix.
- In a 10- to 12-inch, non-stick saute/fry pan, heat the oil till smoking. Drop the artichoke mix by the tablespoonful into the warm pan, forming little cakes, and cook till golden on both sides. Remove to a serving platter, sprinkle with coarsely grated ricotta salata and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 217g | |
| Recipe makes 4 servings | |
| Calories 398 | |
| Calories from Fat 228 | 57% |
| Total Fat 25.56g | 32% |
| Saturated Fat 5.53g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 469mg | 156% |
| Sodium 298mg | 12% |
| Potassium 389mg | 11% |
| Total Carbs 25.14g | 7% |
| Dietary Fiber 7.0g | 23% |
| Sugars 2.42g | 2% |
| Protein 18.64g | 30% |
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