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Recipe of the Week: Squash and Artichoke Fritto Misto

03/10/2014 16:13 BST | Updated 03/12/2014 10:59 GMT

This is a really great way of serving some delicious vegetables as a starter or just a nibble. The combination of the artichokes squash and mushroom is not just interesting flavour combinations but great textures too. By using milk and flour as apposed to using a batter they are not too greasy and will have a really crisp coating. The flavour of each ingredient will be enhanced as the vegetable flavour will be concentrated because of the intense heat of the oil. Make sure you use sunflower oil as it doesn't leave an unpleasant after taste. This kind of dish calls for a glass of Prosecco! Have a great week!

Ingredients

Serves four as a sharing plate

1/4 of a medium sized squash

2 small globe artichokes ( out green leaves removed and stem peeled)

8 Jerusalem artichokes( peeled and washed)

3 portobello mushrooms( cut into 1 cm slices)

4 sage leaves

250g of tipo 00 flour

500ml of full fat milk

Method

Pre heat Sunflower oil to 170ºc in a electronic deep fat fryer.

Peel the squash and remove the skin. Cut the squash into 1/2cm slices along its natural shape. Scoop out the choke of the artichoke with a teaspoon then cut lengthways into 1/2cm slices. Slice the Jerusalem artichokes into 1/2cm slices then put all the ingredients into the milk. Then remove them from the milk and toss them into the tipo 00 flour. Shake off any excess flour and CAREFULLY add the vegetables to the hot oil. Cook for approximately three minutes or until lightly golden. Using a slotted spoon CAREFULLY remove the vegetables from the hot oil and place on a tray that is lined with kitchen towel. Season with sea salt and serve with chopped fresh red chilli chopped mint and a wedge of lemon.