Greek cuisine · Vegetable Dishes

Agkinares Tiganites

Artichoke hearts fried golden brown in airy beer batter, drizzled hot with lemon.

Ingredients · for 4 servings

• 8 artichoke hearts (fresh or frozen)
• 150 g flour
• 150 ml light beer
• 1 egg
• 1/2 tsp baking powder
• 2 lemons
• 1 tbsp parsley
• 1 l frying oil
• Salt, pepper

Instructions

1. Clean fresh artichoke hearts, halve them and keep in water with the juice of half a lemon until needed so they don't turn brown; let frozen hearts thaw.
2. Blanch the hearts in lightly salted lemon water for 8–10 min., until they can be easily pierced with a knife tip, drain and pat very dry.
3. Mix flour with baking powder, a pinch of salt and pepper, quickly stir in the egg and the beer until a smooth, thick batter forms, and let it rest for 10 min.
4. Heat the frying oil in a deep pot to 175°C – a drop of batter should immediately rise and brown within 30 sec.
5. Dip the artichoke halves through the batter, let drain and fry in batches for 3–4 min., until the coating is golden brown and crisp; drain on kitchen paper.
6. Salt immediately, sprinkle with chopped parsley and serve hot with wedges of the second lemon as a meze.