Battered fried artichokes super crispy and very light. How good are artichokes! Protected by a shell of spiny leaves, they hide a tender heart and a flavor like no other. Today I prepared them simply fried, wrapped in a light and crunchy batter. I also added a few tablespoons of grated Parmesan to my batter to make the artichokes extra savory. How could you not love tender Stuffed Artichokes or crispy Oven-Gratinated Artichokes! The artichoke is not only tasty, it’s truly beneficial! It is the king of detox foods; it contains cynarin which stimulates bile secretion, helping the liver to cleanse itself. It’s rich in fiber and antioxidants, has strong diuretic properties and is high in iron and potassium. Many reasons to take advantage of their season and make many recipes. I recommend using very ice-cold sparkling water or even very cold beer to make a perfect batter with a “cloud effect”! Let’s head to the kitchen and prepare together some irresistible Crispy Battered Artichokes
DON’T MISS THESE RECIPES TOO:
- ARTICHOKE RISOTTO WITH GORGONZOLA creamy and flavorful
- GRATINATED STUFFED ARTICHOKES the most delicious stuffed artichokes you've tasted
- TAGLIATELLE WITH ARTICHOKES a recipe for a delightful first course
- ARTICHOKES WITH POTATOES, OVEN-GRATINATED a simple and perfect recipe
- Artichokes stuffed with peas
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients for the Battered Artichokes
- 5 artichokes
- 1 1/2 cups peanut oil (for frying)
- to taste salt
- 3/4 cup ice-cold sparkling water ((about 200 ml))
- 1 1/8 cups all-purpose flour ((about 140 g))
- 3 tbsp grated Parmesan
How to prepare Battered Artichokes
Clean the artichokes by removing the tougher outer leaves until you reach the tender heart (light green). Remove most of the stem. Cut off the tips, peel the stem and cut the artichokes into thin wedges (at least 8 wedges per artichoke). While you clean them, plunge them into ice water with lemon juice to prevent browning. You can substitute the lemon with 3 tablespoons of vinegar.
In a bowl, sift the flour. Pour the very cold sparkling water in a steady stream, whisking quickly with a whisk. Also add the grated Parmesan. Cover with plastic wrap and let it rest in the fridge for 15 minutes.
While the batter rests, plunge the artichokes into lightly salted boiling water and blanch them for 5 minutes. This ensures they will be very tender. Thoroughly dry the artichokes with paper towels (this is the secret to help the batter adhere!). Heat plenty of peanut oil in a small deep pan. Dip a few artichoke wedges into the batter.
Lift them with kitchen tongs or a fork and drop them into the hot oil. Fry a few pieces at a time so the oil temperature doesn’t drop. When they are golden and puffed, drain them on paper towels. Salt them only a moment before serving, otherwise the moisture from the salt will soften the batter!
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
The colder the batter water and the hotter the oil, the drier and less greasy the fried result will be.
If you want an even lighter fry and one suitable for celiacs, replace the wheat flour with rice flour.
Don’t miss the recipe for Zucchini Sticks
Your Questions
Why does the batter come off the artichoke?
This happens if the artichoke is too wet or if the batter is too runny. Try lightly dusting the artichoke wedges with flour before dipping them in the batter: the flour will act as a glue.
Can I use frozen artichokes?
Yes, but with care. Thaw them completely, blanch them for 2 minutes in water, dry them thoroughly and then proceed with the batter. The flavor will be less intense than fresh ones, but the result will still be delicious.
Can I prepare the batter in advance?
It’s better not to. Preparing the batter takes just a few minutes and it must be very cold.
What is the best oil for frying?
Peanut oil is the best because it has a high smoke point and a neutral flavor that doesn’t overpower the artichoke.
Can artichokes be frozen to have them out of season?
Yes! The secret is to clean them, blanch them for 2-3 minutes in water and lemon, let them cool and then freeze them. They will be ready for your risottos even in midsummer!
