Artichokes ‘Fritti.’ No. 2
Cut eight or ten young artichokes into slices lengthways, take out the chokes and cut off the ends of the leaves, and throw them into vinegar and water; drain and dip them in the following batter:—two tablespoonfuls of flour, the yolk of one egg, one spoonful of good olive oil, and two tablespoonfuls of milk. Stir well; add one tablespoonful of brandy (or water), pepper and salt to taste, and let it stand for some hours. Before using whisk two whites of egg to a stiff froth and beat it in.