Fried Artichokes in Batter are a delicious appetizer or, if you prefer, a very tasty main course. We often prepare them as an aperitif and I guarantee you that one leads to another.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 45 Minutes
- Portions: 10 artichokes
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 3/8 cup milk
- 1/4 cup water
- 1 3/4 cups all-purpose flour
- 3 eggs (medium)
- 3 pinches fine salt
- 10 artichokes
- 3 cups vegetable oil (for frying the artichokes)
Preparation
First, clean the artichokes: cut the stem almost flush, remove the outer leaves that are the hardest until you reach the lighter and more tender ones, cut the tips. Place in a bowl with water and lemon juice to prevent them from blackening.
Cut the artichoke into four parts, remove the internal fluff, and check that there are no remaining spines. Clean the stems as well, keeping only the inner, lighter, and more tender part. Place the artichokes back in water and lemon. Before frying them, squeeze them lightly and place them in a colander.
Prepare the batter by beating the eggs with the milk, add the flour, water, and salt. The batter should not be too liquid; it should stick to the artichokes. Place the artichokes in the batter and ensure they are well coated.
Put the oil in the pan, heat it well; it will be ready when a small ball of batter floats to the surface quickly. Fry the artichokes a few at a time, turning them; they will be ready when golden.
Remove them from the oil, draining them slightly, and place them on a plate covered with paper towels to dry. If you like, sprinkle a little fine salt on top.
Enjoy your meal!
Tips/Advice
If you liked the Fried Artichokes in Batter, try other artichoke recipes:
Stuffed Artichokes without Meat
Tortiglioni with Artichokes and Canned Meat in Jelly
