Lucchetti — Fried (Italian Vegetable)

Cut in strips, rather flat, like potatoes, for frying crisply à la française. Leave them two or three hours, after sprinkling salt on them, to expel the moisture. Lay them a little while on a napkin. Dip them in flour, and fry quickly until brown. Sprinkle powdered sugar on them before serving.

Or they may be served farcis, in pieces cut like fond d'artichauts.

From page 45 of the 1904 edition.