Italian Fried Artichoke Hearts &
Spanish Fried Cheese

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            FOOD FUNNY
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Here's a good one from Caryn in Manalapan, NJ:

We went to breakfast at a restaurant where the "Seniors' Special" was
two eggs, bacon, hash browns and toast for $1.99. "Sounds good," my wife
said. "But I don't want the eggs."

"Then I'll have to charge you two dollars and forty-nine cents because
you're ordering a la carte," the waitress warned her.

"You mean I'd have to pay for not taking the eggs?" My wife asked
incredulously.

"Yes."

"I'll take the special."

"How do you want your eggs?"

"Raw and in the shell," my wife replied. She took the two eggs home.

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            TODAY'S RECIPES
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Sometimes I can't decide on a theme for the week's recipes,
and one way around this conundrum is to gather a bunch of
recipes from around the world.

In Italy this dish would be made with fresh artichokes, but my
readers everywhere else will probably find that frozen artichoke
hearts are a much more economical, time-saving, and labor-
saving alternative.

Italian Fried Artichoke Hearts (Carciofi Friti)

1 cup (250 ml) bread crumbs
1/2 cup (125 ml) grated Parmesan cheese
Salt and freshly ground pepper to taste
8-12 artichoke hearts, thawed if using frozen, quartered
2 eggs, lightly beaten
Extra-virgin olive oil for frying
Lemon wedges for garnish

Combine the bread crumbs, Parmesan, salt, and pepper in a
shallow bowl. Dip the artichoke hearts in the eggs, then roll in
the bread crumb mixture. Heat about 1 inch (3 cm) of the oil in
a skillet over high until some bread crumbs sizzle immediately
when dropped in. Fry the artichokes in batches until golden
brown on all sides, about 10 minutes. Drain on paper towels
and serve with lemon wedges. Serves 4 to 6.

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Lovers of Greek food will recognize this as a Spanish version
of saganaki, differing primarily in the addition of paprika and the
choice of cheese. If Spanish manchego isn't available in your
area, use pecorino romano or any sharp, dry cheese instead.

Spanish Fried Cheese (Queso Frito)

1/4 cup (60 ml) all-purpose flour
1 tsp (5 ml) paprika (preferably Spanish pimenton)
1/2 lb (225 g) manchego cheese cut into 1/2-inch (1 cm) slices
2 eggs, beaten
1/2 cup (125 ml) bread crumbs
Extra-virgin olive oil for frying

Combine the flour and paprika in a shallow bowl. Dip the cheese in the
flour, then the eggs, and finally in the bread crumbs. Heat about 1/2
inch (1 cm) of the oil in a skillet over high until some bread crumbs
sizzle immediately when dropped in. Fry the cheese until golden brown,
about 30 seconds per side. Drain on paper towels and serve immediately.
Serves 4 to 6.
Received on Mon Apr 9 06:49:52 2007