Crispy battered artichoke hearts, my grandmother’s recipe Fernanda. Don’t laugh — the non Fernanda is not me, she was my grandmother! How many artichoke recipes have we made? From Creamy artichoke hearts in milk to Baked rice with artichokes, from Baked artichoke and onion frittata to Chicken breast and artichokes, there are certainly many delicious recipes with this wonderful vegetable on the blog. Today, however, I want to tell you how my grandmother used to make very crispy battered artichoke hearts that stayed crispy for hours. Fried artichokes are, as you know, a versatile and tasty dish that we can serve as a side or even as a main course, perhaps during spring celebrations, and this recipe is perfect if you have vegetarian guests or simply love to enjoy the intense flavor of the artichoke in an original, tasty way. Ready to run to the kitchen? Let’s find out how to make perfectly crispy fried artichokes, but before rushing to the stove I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients to make fried and crispy artichokes
- 4 mammole artichokes (or whichever you have available)
- 1 1/4 cups 00 flour (all-purpose flour)
- 2/3 cups water
- 1 egg
- to taste salt
- to taste black pepper
- 1 lemon
- to taste sunflower oil (high-oleic)
- to taste cornmeal
Tools
- Bowls
- Frying pan
Steps to make fried artichoke hearts
Let’s begin by finding out how to clean the artichoke hearts
Rinse the artichokes under running water, choose the tenderest ones, those that still have the shape of a closed bud. Remove the outer leaves, trim the stem and peel it thoroughly. Then cut the top part of the flower and extract only the heart. (If the stems are not too tough, remove the fibers and use the more tender part as well).
As you proceed, collect the hearts in a bowl with acidulated water, the acidity will prevent them from darkening. Likewise, if you don’t have gloves, pour a little on your hands and massage; you’ll see that by repeating this step often, your skin will remain clear and without any dark stains. Gather the flour in a bowl and begin to prepare the batter by adding,
the egg and the water, whisking to avoid lumps. Finish the batter with a pinch of salt,
pepper and lemon zest. Gather the artichoke hearts, drain them well and coat them with the batter.
Taking them one at a time, drain off the excess batter and dredge them in the cornmeal,
then drop them into hot oil. Fry the hearts for 6-7 minutes or until they are golden and very crispy. Remove them with a slotted spoon and place them on paper towels, season to taste and serve.
Notes
Freshly made artichoke hearts are naturally delicious, but these have the characteristic of remaining crispy even after a few hours. To refresh them, simply heat them in a hot oven for a few minutes; they won’t be exactly like freshly fried, but they will still be delicious.
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