📝 About This Recipe
Inspired by the legendary Jewish quarter of Rome, these battered artichoke hearts are a masterclass in texture, featuring a shatteringly crisp exterior and a melt-in-your-mouth tender center. Each heart is enveloped in a light, effervescent batter infused with fresh herbs and citrus zest, transforming the earthy vegetable into a gourmet indulgence. Perfectly balanced and deeply savory, they are the ultimate sophisticated starter for any Mediterranean-inspired feast.
🥗 Ingredients
The Artichokes
- 2 14-ounce cans Canned or Jarred Artichoke Hearts (whole hearts in brine, thoroughly drained and patted dry)
- 1/2 cup All-purpose Flour (for dredging)
- 1/2 teaspoon Kosher Salt
The Sparkling Batter
- 1 cup All-purpose Flour (chilled in the freezer for 10 minutes)
- 1/4 cup Cornstarch (adds extra crunch)
- 1 teaspoon Baking Powder
- 1 cup Cold Club Soda or Seltzer (ice-cold is essential)
- 1 Egg Yolk (large, beaten)
- 1 tablespoon Lemon Zest (finely grated)
- 1/2 teaspoon Dried Oregano
Lemon-Garlic Aioli
- 1/2 cup Mayonnaise (high-quality or homemade)
- 2 cloves Garlic (minced into a paste)
- 1 tablespoon Fresh Lemon Juice
- 1/4 teaspoon Smoked Paprika
Frying & Garnish
- 3-4 cups Neutral Oil (Grapeseed, Canola, or Vegetable oil for frying)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 pinch Maldon Sea Salt (for finishing)
👨🍳 Instructions
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1
Prepare the artichokes by draining them well. Cut each heart in half lengthwise and place them on a double layer of paper towels. Press gently to remove as much moisture as possible; moisture is the enemy of a crispy batter.
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2
In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, and smoked paprika to create the aioli. Cover and refrigerate to let the flavors marry while you fry the artichokes.
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3
In a large, heavy-bottomed pot or Dutch oven, heat 2-3 inches of oil to 365°F (185°C). Use a deep-fry thermometer to ensure accuracy.
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4
While the oil heats, prepare the dredging station. Place 1/2 cup of flour and 1/2 teaspoon of salt in a shallow bowl.
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5
In a separate medium bowl, whisk together the chilled flour, cornstarch, baking powder, lemon zest, and dried oregano.
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6
Just before frying, pour the ice-cold club soda and the beaten egg yolk into the dry batter ingredients. Whisk gently until just combined; it is okay if a few small lumps remain. Do not overmix, or the batter will become tough.
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7
Toss a handful of artichoke halves in the dredging flour, shaking off any excess. They should have a very thin, even coating.
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8
Dip the floured artichokes into the sparkling batter one by one, ensuring they are fully submerged and coated.
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9
Carefully lower the artichokes into the hot oil in batches of 5 or 6. Do not crowd the pot, as this will drop the oil temperature and lead to greasiness.
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10
Fry for 3-4 minutes, turning once with a slotted spoon, until the batter is a deep golden brown and exceptionally crisp.
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11
Use a spider strainer to remove the artichokes and place them on a wire rack set over a baking sheet. This allows air to circulate and prevents the bottoms from getting soggy.
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12
Immediately sprinkle with Maldon sea salt while still hot so the salt adheres to the batter.
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13
Repeat the process with the remaining artichokes, allowing the oil to return to 365°F between batches.
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14
Garnish with fresh parsley and serve immediately alongside the chilled lemon-garlic aioli and extra lemon wedges.
💡 Chef's Tips
Ensure the club soda is ice-cold; the temperature shock between the cold batter and hot oil creates maximum crispness. If you use frozen artichoke hearts, thaw them completely and squeeze out all excess water before dredging. Avoid over-mixing the batter; treat it like tempura batter where lumps are acceptable and even encouraged for texture. Check your oil temperature frequently; if it drops below 350°F, the artichokes will absorb too much oil and become heavy.
🍽️ Serving Suggestions
Pair these with a crisp, dry white wine like a Vermentino or a Sauvignon Blanc to cut through the richness. Serve as part of an antipasto platter with prosciutto, olives, and sharp provolone cheese. These make an excellent topping for a vegetarian 'Po' Boy' style sandwich with shredded lettuce and tomato. For a spicy kick, add a teaspoon of Calabrian chili paste to the dipping aioli.