Crispy, tender, and irresistibly snackable, these Golden Fried Artichoke Hearts are a fun way to enjoy peak-season baby artichokes. A light beer batter gives them lift, while a coating of Parmesan breadcrumbs creates a crunchy, golden exterior. Serve them hot with your favorite dipping sauce for a crowd-pleasing appetizer or a delicious side dish.
INGREDIENTS:
1 cup fish batter mix
1/4 teaspoon baking powder
1/2 cup water
1/4 cup beer
2 lbs. pounds baby artichokes, trimmed, prepped, and quartered
1 cup Italian bread crumbs
1/4 cup grated Parmesan cheese
All-vegetable shortening (not oil)
METHOD:
In a deep, heavy skillet or pot, melt enough shortening to reach a depth of about 1 inch. Heat to 350°F.
In a medium bowl, whisk together the fish batter mix, baking powder, water, and beer until smooth.
In a shallow dish, combine the bread crumbs and Parmesan cheese.
Dip each artichoke quarter into the batter, letting excess drip off. Roll in the breadcrumb mixture to coat evenly.
Working in small batches, fry artichokes for 2–3 minutes, or until crisp and lightly golden. Transfer to a baking sheet and keep warm in a 200°F oven while frying the remaining batches.
SERVING SUGGESTIONS:
- Serve with lemon-garlic aioli, marinara sauce, or creamy pesto dip.
- Pair alongside grilled fish, roasted chicken, or antipasto plates.
- Add to an appetizer spread with olives, salami, and crusty bread.
- For a lighter option, serve over greens with a squeeze of lemon.
