Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
844
Calories
31g
Protein
30g
Fat
115g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Juice of 1 lemon
- 2 lb. baby artichokes
- 3 quarts canola oil
- 1 cup all-purpose flour
- 5 eggs, beaten
- 2 cups panko bread crumbs
- 1/2 cup grated Parmigiano-Reggiano cheese,
- plus more for garnish
- 2 Tbs. chopped fresh flat-leaf parsley
- 1 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- Lemon-garlic aioli for serving (optional)
- (see related recipe at left)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes