Fritto Misto y Pomodoro
(Mixed Fried Artichokes/Onions with tomato and cheese)
Artichoke hearts 8ea
Yellow onion (peeled and cut into 1/8s) 1 ea small
Corn Flour 1/2 cup
Flour 1/2 cup
Eggs 2 each
Heavy Cream 1 cup
Vegetable Oil 6-8 cups
Cherry tomatoes (halved) 1 Pint
Tomato sauce 1/4 cup
Garlic (chopped) 3 cloves
Olive oil 2 tablespoons
Chicken stock 1/4 cup
Parmesan grated 1/4 cup
Shredded Mozzarella 1/4 cup
Provolone cheese 2 slices
Baguette bread (sliced, oiled, and grilled) 3 each
Salt and Pepper to taste
In a 3 quart saucepot preheat vegetable oil to 350 degrees.
Batter onion and artichoke in seasoned flour first, then egg wash (cream and eggs mixed), then corn flour and fry in vegetable oil until golden brown.
Set aside when done on a plate lined with a paper towel to drain.
Saute tomatoes with garlic, season with salt and pepper.
Add tomato sauce, sugar and chicken stock and continue to cook until tomatoes are tender
Place tomato mixture in a small casserole dish, place fried artichokes/onions on top and cover with cheese.
Place dish in a preheated 350 degree and cook until cheese is melted and bubbly. Serve with grilled baguette bread.