Mortadella Sandwich with Deep-fried Baby Artichokes
@ 23 Oct 2013
Herbed butter, for spreading
4 panini, halved
300g mortadella cheese slices
16 piave cheese slices
Cherry tomatoes, celery and arugula,
Deep-Fried Baby Artichoke
12 baby artichokes, peeled and thinly sliced
½ lemon, juiced
Salt, to taste
Flour, for coating
Vegetable oil, for deep-frying
For the deep-fried baby artichoke: Marinate the sliced baby artichokes with the lemon juice. Season with salt, to taste. Dredge the marinated baby artichokes with the flour and set aside. Heat the vegetable oil in a deep-fryer until smoking point. Add in the floured baby artichokes and deep-fry until golden browned and crispy. Remove the deep-fried baby artichokes from the hot cooking oil and drain well on absorbent paper towels.
Spread the herbed butter onto both sides of the Panini and top alternately with the mortadella cheese slices and piave cheese slices. Garnish with the cherry tomatoes, celery and arugula. Serve with the deep-fried baby artichokes.