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Artichokes, Fried

Instructions

When cooked, cut the upper part of the leaves, and then cut them in eight pieces, take the choke off, dip each piece in a thin paste made of flour, sweet-oil, beaten egg, vinegar, salt, and pepper, and fry them with a little butter. Serve them with sprigs of fried parsley around.

Source

Hand-Book of Practical Cookery (1884).

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