Beer-battered artichokes

Beer-battered artichokes

By
From
My Italian Kitchen
Serves
6-8
Photographer
Chris Middleton

These beer-battered treats are a perfect snack to excite your tastebuds before a beautiful family feast. This batter recipe is light and comes out ever so crispy! And you can use it with any type of vegetable, meat or fish.

Ingredients

Quantity Ingredient
4-6 globe artichokes
1-2 lemons, juiced
canola oil, for frying
sea salt flakes

Batter

Quantity Ingredient
75g self-raising flour
75g plain flour
60g cornflour
sea salt flakes
250ml pale ale

Method

  1. To make the batter, whisk the flours, a pinch of sea salt, a pinch of freshly ground black pepper and the pale ale together until there are no lumps.
  2. Clean and cut the artichokes into quarters, removing the stems, outer layers and inner hairy chokes. Squeeze the juice of the lemons into a bowl of water and put the artichoke pieces in the lemon water to prevent the artichokes from going black.
  3. Pour canola oil into a saucepan until approximately one-third full. Set over a high heat until the oil is approximately 180°C. To test whether the oil is ready, drop a little of the batter into the hot oil – if it turns golden straight away, the oil is hot enough to fry off the artichokes. Dip the artichokes into the batter in batches and gently drop into the hot oil to fry for 4 minutes, or until golden.
  4. Drain the battered artichokes on some paper towel, season with sea salt flakes and serve immediately.
Tags:
laura
cassai
my
italian
kitchen
masterchef
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