Deep fried beer battered, Artichoke Hearts has been a long time favorite around here and so easy to make too!
4, 12 ounce cans of Artichoke Hearts, quartered.
2, 1/4 cups of unbleached floor.
1, 12 ounce beer. I strongly advise using a good IPA here.
2 ounces of water.
1 teaspoon of kosher salt.
1 teaspoon of course black pepper.
Cooking oil to deep fry the artichokes.
Open the beer and warm to room temperature well before beginning. Mix it all together add 2 ounces of water as the very last step to smooth the mixture and set aside while preparing the Artichokes.
Drain and rinse the artichoke hearts, blot on paper towels until dry. Dip the artichokes in the mixture and drop into the deep fryer, being careful not to cook to many at one time. If they do begin to stick together, try to separate with a metal fryer scoop. Cook at 350F for 3 or 4 minutes or until golden brown. Set aside allow acquitted time to drain. Garnish with parmesan cheese and serve with ranch dressing or better yet, Chipotle ranch dressing.
As an alternate to 4 cans of artichoke hearts. Use 1 12 ounce can of artichoke hearts and one large sweet or yellow onion to make a batch of onion rings. Cook the artichoke hearts first to avoid over flavoring the mixture with onion.