An authentic culinary delight that combines the richness of Mediterranean flavors with an irresistible crunchiness, this dish, made even more special by the use ofsunflower seed oil, stands out for its unique and enveloping taste. Each bite reveals a contrast between the crispy batter and the soft, savory interior that delights the palate and satisfies the senses. Perfect as an appetizer or main course, batter-fried stuffed artichoke is a tasty idea that brings a touch of originality and tradition to the table.

Ingredients for 4 persons: 

• 4 artichokes 
• 1 lemon
• anchovies 
• ragusano cheese 
• panko (Japanese breadcrumbs)
• sunflower oil (for frying)

For the batter:

• Clean the artichokes (remove the tougher first leaves), drain them inside, soak them in boiling water for 12 to 15 minutes, cool them under running water and dry them on a tea towel.
• Fill the inside of the artichokes with the filling consisting of: béchamel sauce, Ragusan cheese and anchovies, then dip them in batter and finally bread them evenly in panko.
• Lastly, dip the artichokes in plenty of almost hot sunflower seed oil and when ready, serve with an artichoke velouté again as an accompaniment. Now, all that remains is to enjoy them. Enjoy!

Sunflower seed oil: crunchy and traditional recipe

L’sunflower seed oil is a key ingredient in many traditional cuisines because of its excellent organoleptic characteristics and long history. 

Extracted from the seeds of the sunflower, this oil is known for its mild and light flavor, making it ideal for crispy frying without overpowering the flavors of other ingredients. Light yellow in color and with a high smoke point, sunflower seed oil ensures even, golden brown frying, keeping food crispy on the outside and soft on the inside.