Fried Artichokes in Batter

Fried artichokes in batter are a delicious and crispy side dish, perfect for enhancing the unique flavor of this vegetable. Here is the recipe to prepare them perfectly.

Ingredients

• 4 artichokes
• 200 ml of cold sparkling water
• 150 g of flour
• 1 pinch of salt
• 1 pinch of pepper (optional)
• Oil for frying (preferably seed or olive oil for frying)

Preparation

1. Clean the artichokes by removing the outer hard leaves, cutting off the tip, and removing the internal choke, if present. Cut them into quarters or eighths depending on size.
2. Soak the cleaned artichokes in acidulated water with lemon juice to prevent them from browning.
3. Prepare the batter by mixing the flour with cold sparkling water, salt, and pepper until you get a smooth and lump-free mixture. The batter should be fluid but at the same time dense enough to adhere to the artichokes.
4. Heat the seed oil in a deep pan and bring it to temperature (about 170 °C).
5. Drain the artichokes well from the acidulated water and dip them in the batter, making sure they are completely covered.
6. Fry the battered artichokes in the hot oil until they become golden and crispy, turning them occasionally for an even cook.
7. Drain them with a slotted spoon and lay them on paper towels to remove the excess oil.
8. Serve them hot, perhaps with a pinch of salt on the surface.

Curiosity

Fried artichokes are a classic of Roman cuisine, where they are often served as an appetizer, perhaps accompanied by a good glass of sparkling white wine. In Italy, the most appreciated variety of artichoke for frying is the Roman artichoke, also known as “mammola,” which is distinguished for being particularly tender and tasty.