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Artichoke Fritto with Yogurt and Mint
- 2 cups white wine
- 1 teaspoon red pepper flakes
- 1 teaspoon whole fennel seed
- 3 bay leaves
- 2 teaspoons salt
- 6 large artichokes
- 1 cup plain yogurt
- 1 teaspoon extra virgin olive oil
- ¼ teaspoon hot pepper flakes or harissa juice and zest of 1 lemon
- A pinch of salt
- 1 tablespoon sugar
- ¼ cup mint leaves, rough-chopped lightly to avoid bruising
- 6 cups corn oil or grape seed oil
- 2 heaping teaspoons flour
- A generous pinch of salt
- 1 tablespoon Parmigiano-Reggiano
Directions:View on Cookstr
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