Recipe courtesy of The Choke Coach
Print
Total:
40 min
Active:
25 min
Yield:
6 to 7 servings
Level:
Intermediate

Ingredients

  • 6 to 7 large artichokes, peeled, cleaned and choke removed
  • 1 lemon, halved
  • 1 cup all-purpose flour 
  • 1/2 cup dry pancake mix 
  • 2 tablespoons granulated garlic 
  • 2 tablespoons dried parsley flakes 
  • 1/2 tablespoon ground black pepper 
  • 1 teaspoon salt 
  • Dipping sauce, for serving

Directions

Special equipment: a steamer or rice cooker

Preheat the deep fryer to 375 degrees F.

Cut the cleaned artichoke hearts in half and place in a large bowl with water to cover. Squeeze in the lemon juice and add the lemon halves to the bowl to avoid oxidation.

Remove the artichokes from the acidulated water. In a steamer or rice cooker, steam the artichoke hearts until tender, 10 to 12 minutes, then cool.

In a large bowl, add the flour, pancake mix, granulated garlic, parsley, black pepper and salt. Add 1/2 to 3/4 cup water and whisk to create a medium-thick batter, it should resemble the consistency of pancake batter. Dip the steamed artichoke hearts in the batter and coat completely. Fry until golden, about 4 minutes. Drain the artichoke hearts on paper towels. Serve immediately with your favorite dipping sauce or as-is.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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