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Artichokes in Parmesan batter with olives and capers

Ingredients
2 large eggs
45 ml grated Parmesan cheese
30 ml all purpose flour
5 ml salt
sunflower oil for deep frying
820 g artichoke hearts
15 ml drained capers
65 ml black olives
65 ml green olives
balsamic vinegar to serve
milled pepper

Method:
Beat eggs lightly, then add grated Parmesan cheese, flour and salt. Beat until smooth to make a batter, then cover and refrigerate for about 30 minutes. Heat oil in a saucepan. Drain artichokes well, then dip them in batter, coating well. Deep fry for 2 minutes in hot oil, or until golden. Drain on paper towels. Divide artichokes among 4 plates, garnish with capers and olives. Drizzle balsamic vinegar over and sprinkle with pepper. Serve with a crusty bread and rocket.

Recipe From : FAIRLADY

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