This dish is a quick riff on an old-school family favorite.
Artichokes are a hot commodity in our home, especially the creamy flavour-filled hearts. They are usually in season in the early springtime, but I have been spotting them throughout the year at my local grocery store in the frozen food section or canned in water in jars. We stumbled across this dish one weekend up at the cottage, chatting away about some amazing dish we sampled last time we visited family in Italy. There was talk of amazing artichokes, deep fried to perfection, crispy on the outside and light and creamy on the inside. Inspiration struck and this recipe was born. It's made with a jarred artichoke, but I've made it with frozen too. This is a great recipe for a quick appetizer or first course, included as part of an antipasto or brunch buffet or amazing in a sandwich. Try it at home and be prepared to make seconds, they are scrumptious!
12-18 artichoke halves
1/2 cup flour
1/2 cup Parmesan cheese
2 heaping tbsp baking powder
1/2 cup soda water
salt and pepper to taste
sweet paprika
1/2 cup sunflower oil
Drain artichokes on a paper towel for at least an hour or longer.
You need to ensure the artichokes are well drained before placed in batter and oil or they will splatter and be soggy.
Lightly season with salt and pepper.
Prepare batter; combine dry ingredients and slowly whisk in soda. Batter should have a porridge like consistency.
Make your batter and let it sit for a few minutes before adding in the artichokes. This way the soda and baking powder will start to react and create a fluffier batter. For a twist, you could also try beer instead of soda.
Place artichokes in batter. Artichokes should be well coated, but allow excess to drip off before you place in pan.
Heat pan and oil. Just before oil begins to smoke, pan fry artichokes until golden on one side, 2-3 minutes and then flip for another 2 minutes.
I prefer a sunflower or safflower oil for frying but feel free to substitute whatever you are used too. The artichokes are already cooked, so they only need to be warm up. Look for a lightly golden crust and then remove immediately.
Sprinkle with additional parmesan and serve immediately.
These appetizers taste best straight from the pan to the table. If you let them sit for too long, they will get soggy. If you are frying up a large batch, keep them toasty in the oven until you serve.
Try these other recipes for great appetizers, salads, or first courses:
BBQ'd Mushroom, Asparagus and Turkey Sausage Salad
Spiced Roasted Eggplant and Cauliflower Salad
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