Artichoke and Asiago Fritto

Posted by Nads on September 2, 2014


Anyone who knows me, knows I have an ongoing love affair with the artichoke.  They are one of my favorite foods, and I am always on a quest to cook up a new way to enjoy them.  They are usually in season in the springtime. but lately I have spotted them jarred in water at my local Costco.  I toyed with how to use them, and after hearing about an old school presentation where they were fried, I decided to put my spin on the idea.  Results:  over the top deliciousness!  These are the bomb, but beware – you can down them like popcorn and they will disappear – fast!!!

They make a great appetizer, but they are over the top gourmet heaven on a sandwich or pizza.



8 artichokes, halved
1/4 cup rice flour, 1/4 cup regular flour
1/2 cup grated Aged Asiago cheese
2 heaping tsps baking powder
1/2 cup soda water
salt and pepper to taste
pinch sweet paprika and thyme
1/2 cup sunflower oil

1. Drain artichokes on a paper towel for atleast an hour or longer.  Ensure the artichokes are well drained before proceeding or they will splatter in the hot oil and be soggy.
2. Lightly season them with salt and pepper.
3. Prepare batter; combine dry ingredients and slowly whisk in soda.  Batter should have a porridge like consistency.  Make your batter and let it sit for a few minutes before adding in the artichokes.  This way the soda and baking powder will start to react and create a fluffier batter.  For a twist, you could also try beer instead of soda.
4. Place artichokes in batter.  Artichokes should be well coated, but allow excess to drip off before you place in pan.
5. Heat pan and oil.  Just before oil begins to smoke, pan fry artichokes until golden on one side, 2-3 minutes and then flip for another 2 minutes.  I prefer a sunflower or safflower oil for frying but feel free to substitute whatever you are used to.  The artichokes are already cooked, so they only need to be warmed up.  Look for a lightly golden crust and then remove immediately.
6. Sprinkle with additional cheese and serve immediately.

These appetizers taste best straight from the pan to the table.  If you let them sit for too long, they will get soggy.  If you are frying up a large batch, keep them toasty in the oven until you serve.


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