Crispy Fried Artichokes (Carciofi Pastellati e Fritti)
Category: Appetizer
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Artichokes | 4 |
| Vegetable oil (for frying) | As needed |
| Water | As needed |
| Lemons | 1 |
| All-purpose flour (00) | 250g |
| Red beer | 330ml |
| Instant yeast for savory recipes | 5g |
| Egg yolk | 1 |
| Fine salt | 1 tsp |
| Ketchup | 80g |
| Tabasco® | As needed |
| Chives | 5 sprigs |
Instructions
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Prepare the Artichokes: Start by removing the tough outer leaves of the artichokes until you reach the tender inner leaves. Be careful of the sharp spines on the leaves—use a cloth to hold the artichoke if needed for added safety. Once the leaves are removed, peel the stem and the base of the artichoke, discarding the tougher, woody parts. Cut the artichokes in half, then scoop out the fuzzy choke from the center using a spoon. To prevent them from browning, place the prepared artichokes into a bowl of water with the juice of one lemon to keep them from oxidizing.
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Make the Dipping Sauce: While the artichokes soak, prepare the dipping sauce. In a bowl, pour in the ketchup and add a few drops of Tabasco® to give it a spicy kick. Using kitchen scissors, finely chop the chives and add them to the sauce. Stir the mixture well and set it aside to let the flavors meld together.
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Prepare the Batter: In another bowl, combine the egg yolk, fine salt, and instant yeast for savory recipes. Slowly pour in the red beer, whisking continuously to form a smooth batter. The consistency of the batter should be slightly thick, but smooth enough to coat the artichokes evenly.
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Fry the Artichokes: Heat the vegetable oil in a large frying pan or deep pot to 160°C (320°F). If you don’t have a kitchen thermometer, you can test the oil’s temperature by dropping a small amount of batter into the oil—if it sizzles immediately, it’s ready. Take the artichokes out of the lemon water and pat them dry with a towel to remove excess moisture. Dip each artichoke half into the batter, making sure it’s fully coated. Let any excess batter drip off before gently lowering them into the hot oil, two or three at a time.
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Cook the Artichokes: Fry the battered artichokes for about 5 minutes, or until golden and crispy. Use a slotted spoon to remove them from the oil and drain on paper towels to absorb any excess oil.
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Serve: Once all the artichokes are fried, arrange them on a platter and serve hot with the prepared chive and Tabasco® dipping sauce on the side. These crispy fried artichokes make an excellent appetizer or side dish for any meal.
Tips and Variations
- Fresh Beer: While this recipe calls for red beer, you can use any beer you like. The slight bitterness from the beer balances the richness of the batter.
- For Extra Crispy Artichokes: Double-batter the artichokes by dipping them in the batter, then back into a bowl of flour before frying for a crunchier crust.
- Add More Spice: If you enjoy spicier foods, add extra Tabasco® or even a sprinkle of chili flakes to the batter for an added kick.
This dish is perfect for an elegant dinner party or a casual meal with friends. The crispy artichokes combined with the tangy, spicy dipping sauce offer a unique and flavorful treat that will be a hit at any gathering. Enjoy!
