Artichokes. They’re always delicious, no matter how you slice it. The ultimate way to eat them, though, is frying them… whether they’re deep-fried, battered or simply floured. Once you've found your favorite recipe, follow our tips and tricks for the perfect fried artichoke.
The right batter
Batter recipes vary: with or without eggs, with wheat or rice flour, with beer or water or even sparkling water. The best option? A recipe where the batter is made from proteins and starches (i.e. eggs and flour). This combo give you an unmatched golden and flaky crust when fried. And it’s important that the mixture is nice and thick – it should stick to the artichoke. Even the tedious flour sifting will be pay off in the end – avoiding lumps that can form in the batter. No matter the ingredient, however, the trick to obtaining an excellent fried artichoke is shaking off the excess batter (or flour, if they are only floured). If you leave excess batter, it will come off the artichoke and burn in the oil, creating an unpleasant aftertaste to your artichokes.
Fried artichokes: tricks of the pros
Another key to the batter: if you prepare it with eggs, you can make it soft with a light texture. The trick is beating the egg yolks with a pinch of salt and whisking the egg whites until stiff peaks form. Incorporate the flour into the yolks and then, stirring gently from bottom to top, add the egg whites.
Tools matter
To get the perfect fried artichoke, one secret is using the right tools. The most suitable frying pan is one made of cast iron – also loved by chefs because it conducts heat evenly.
Frying oil: you'll be spoiled for choice
The oil aisle at the supermarket is usually plentiful and well-stocked… so which one should you choose to achieve the best result? Opt for the ever-faithful extra virgin olive oil or perhaps peanut oil – both oils that are more resistant to high temperatures.
One more trick of the pros
For unparalleled fried artichokes, use a thermometer when you fry them. The ideal temperature for frying is between 320° and 360° F. Oh, and of course (it goes without saying, right?), don’t dip the artichokes into the oil until it’s hot!
