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

Ingredients

Luisa's Fried Baby Artichoke Hearts with dipping sauce (pic by Luisa)

• 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)

Dipping sauce:

• Mix together mayo, lemon juice, fresh tarragon (or dill), fresh parsley, chopped garlic and smoked paprika
• sliced lemon

Directions

1. 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.
2. 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.