Reader Recipe: Luisa’s Fried Baby Artichoke Hearts
Luisa Ormonde, one of our loyal shoppers, is a private chef and caterer (http://www.luisascatering.com/) in San Carlos. We love when Luisa sends in recipes – they’re guaranteed to be delicious!
Luisa’s Fried Baby Artichoke Hearts
By Luisa Ormonde of Luisa’s Catering
Prep:15m Cook:6m Servings:4
One of my favorite things to eat at outdoor festivals is fried artichoke hearts. I decided it was time to have these at home (and make them even better). This batter is so good, light and fluffy and crispy. I imagine you could also use other vegetables such as cauliflower or broccoli, mushrooms, and sweet onion rings
- 3/4 cups beer (I use Stella Artois)
- 3/4 cups all-purpose flour
- 1 tablespoons Parmesan cheese
- 1 tablespoon finely chopped parsley
- 1/2 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/2 tablespoon olive oil
- 1 egg yolk, beaten
- 1 egg white, beaten to stiff peaks
- 8 steamed baby artichoke hearts, halved (I used fresh since they are in season but you could also use frozen)
- Mix together mayo, lemon juice, fresh tarragon (or dill), fresh parsley, chopped garlic and smoked paprika
- sliced lemon
- In a mixing bowl, combine flour, Parmesan cheese, parsley, salt, and garlic powder. Stir in olive oil, egg yolks, and beer; stir until mixture is smooth. Fold in the beaten egg whites and let rest for at least 30 minutes.
- Dip baby artichoke hearts in the batter. Fry in deep hot fat, about 375°, a few at a time, for about 3 to 5 minutes or until golden brown. Drain on paper towels, sprinkle with additional Parmesan and parsley and serve immediately.