Ingredients
Serves 10
- 5 cups peanut or canola oil
- 4 cups buttermilk
- 2 medium artichokes
- 1 large fennel bulb, trimmed, halved, and thinly sliced crosswise
- 2 lemons, preferably Meyer, washed and very thinly sliced into rounds
- 1/2 cup fresh flat-leaf parsley sprigs
- 3 cups all-purpose flour
- Coarse salt and freshly ground pepper
Description
Martha Stewart
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