This is adapted from Anna Dente Ferracci's recipe for whole fried artichokes served at her restaurant, Osteria di San Cesario, outside of Rome. Known as Sora ("sister") Anna, this celebrated chef and her mother, Sora Maria, are queens of the Italian fried artichoke.
Wine recommendations: By frying in extra-virgin olive oil, the artichoke's natural sweetness is enhanced and its bitter tannins are lost. The frying also creates a crunchy texture and unctuousness in the mouth because of the oil. A structured, creamy white wine would match the flavor intensity of the dish yet provide enough acidity to refresh the palate. Try the fried artichokes with Fazi Battaglia's 2005 Le Moie Verdicchio dei Castelli di Jesi Classico Superiore or Tedeschi's single vineyard 2005 Vigneto Monte Tenda Soave Classico.