Fried Artichoke Bottoms

Name: Fried Artichoke Bottoms
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 Artichoke bottoms, boiled (Can be fresh or canned, but must be pre-boiled until tender.); 0.5 cup All-purpose flour; 2 tablespoons Cornstarch (For extra crispiness); 0.5 teaspoon Baking powder; 0.25 teaspoon Salt; 0.125 teaspoon Black pepper; 0.5 cup Cold water (Adjust as needed to achieve desired batter consistency); 2 cups Vegetable oil (For frying)

This recipe transforms boiled artichoke bottoms into a crispy and flavorful appetizer or side dish by dipping them in a simple batter and frying until golden brown.

⏱ Prep: 15m

🍳 Cook: 15m

⏰ Total: 30m

🍽 Servings: 4 servings

Ingredients

4 Artichoke bottoms, boiled (Can be fresh or canned, but must be pre-boiled until tender.)
0.5 cup All-purpose flour
2 tablespoons Cornstarch (For extra crispiness)
0.5 teaspoon Baking powder
0.25 teaspoon Salt
0.125 teaspoon Black pepper
0.5 cup Cold water (Adjust as needed to achieve desired batter consistency)
2 cups Vegetable oil (For frying)

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Instructions

1In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper.
2Gradually add the cold water to the dry ingredients, whisking until a smooth batter forms. The batter should be thick enough to coat the artichoke bottoms but not too thick.
3In a deep pot or fryer, heat the vegetable oil to 350°F (175°C).
4Dip each artichoke bottom into the batter, ensuring it is fully coated. Carefully place the battered artichoke bottoms into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and crispy.
5Remove the fried artichoke bottoms from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil. Serve immediately while hot and crispy.