Artichoke Fritters

Artichoke fritters are a simple and tasty dish, perfect as an appetizer or side. Here is the recipe:

Ingredients

• 4 artichokes
• 130 g of flour
• 2 eggs
• 100 ml of milk
• Salt, as needed
• Pepper, as needed
• Oil for frying
• (optional) A pinch of nutmeg or grated Parmesan cheese for an extra touch

Preparation

1. Clean the artichokes by removing the outer hardest leaves and the spiny tip. Cut off the ends of the stems, keeping only the innermost tender part. Thinly slice them and immerse in acidulated water with lemon to prevent darkening.
2. In a bowl, prepare the batter by mixing flour with the eggs, adding the milk slowly until the mixture is smooth, similar to that for crepes. Season with salt and pepper to taste. If desired, you can enrich the batter with a pinch of nutmeg or grated Parmesan cheese.
3. Drain the artichokes and dry them well. Incorporate them into the batter.
4. Heat plenty of oil in a pan and, when it’s hot, use a spoon to scoop portions of the batter with artichokes and fry them until they are golden and crispy.
5. Remove the fritters from the oil with a slotted spoon and place them on paper towels to remove excess oil.
6. Serve the artichoke fritters hot, perhaps with a pinch of salt on the surface.

Artichoke fritters are a classic of Italian cuisine, simple but with the bold and characteristic taste of artichoke. Remember that the oil should be kept at a constant temperature and not too high to prevent the fritters from burning outside while staying raw inside.

Curiosity

In some variations of the recipe, the fritters can also be made with pre-cooked artichoke hearts. Furthermore, depending on the Italian regions, aromatic herbs such as parsley or thyme can be added to enrich the flavor of the fritters.