The Crooked Ladle

Beer Batter Artichoke Hearts - Crispy & Delicate

Beer Batter Artichoke Hearts - A Satisfying Crunch In Every Bite

Beer Batter Artichoke Hearts

Craving crispy, light, and unbelievably flavorful appetizers? Look no further than these Beer-Battered Artichoke Hearts! Made with a simple batter infused with your favorite beer, these beauties cook up golden brown and irresistible. Each bite delivers a satisfying crunch followed by the tender heart of the artichoke. Pair these crispy delights with your favorite dipping sauce, whether it's a creamy aioli, a tangy remoulade, or a decadent savory cream sauce.They're so addictive, you'll be reaching for seconds (and maybe thirds)!

Makes: 14 to 16 pieces

Prep Time: 25 minutes

Suggested Tools:

· Deep large skillet

· Chopping board· . . Medium bowl

· Paper towels

· Whisk

· Stir spoon

· Slotted spoon

· Measuring cup

· Measuring spoons

· Tongs

· Chopping knife

. Optional liquid thermometer

Ingredients:

· 1 cup of your favorite beer

· 1 cup all-purpose flour

· 1 15 ounce can artichoke hearts, drain and pat dry with paper towel

. 1/2 teaspoon garlic powder

. 1 teaspoon fresh chives, chopped finely

· 2 cups or so canola oil – for frying

· Salt and pepper

Directions:

1. Add to a medium bowl the flour and slowly whisk in the beer until it is somewhat the consistency of pancake batter. Mix in the garlic powder and chives. Add salt and pepper to taste.

2. Pour the oil into the pan so it is about a half inch deep or more and heat to 360 to 375 degrees.

Note: If you don't have a thermometer, you can test the oil by inserting the handle of a wooden spoon into the hot oil. If you see tiny bubbles form around the wood, the oil is hot enough to cook in.

3. Once the oil is hot, with the tongs, dip one artichoke at a time into the batter until well coated and then place the battered artichoke heart into the hot oil, tapping off any heavy excess batter beforehand. Do not over crowd the pan [the process can be done in batches] – each piece should not be touching another piece. Crowding a pan with too much cold food can reduce the temperature of the oil which makes for a stodgy artichoke morsel.

Caution: As you are adding the battered artichoke hearts to the hot oil be careful to watch out for oil splatters as wet food entering oil causes the oil to spit and splatter.

4. Fry for 3 to 5 minutes or until one side is golden brown and then with the tongs, turn the artichoke heart to the other side. Continue cooking until both sides are golden brown and cooked through.

5. Once the artichoke hearts are cooked, with tongs or a slotted spoon, take one artichoke heart out at a time and lay out onto either a wire rack or paper towels to drain. Sprinkle with salt if desired.

6. Repeat the fry process for the remaining artichoke hearts. Serve with a favorite sauce such as an aioli, remoulade or a savory cream sauce.