The most laborious part of the recipe is chopping up the canned artichoke hearts, a couple cloves of garlic, and a few green onions. Seriously, that didn't take long at all. The "batter" came together very quickly, and they fried up in just a few minutes. I used a small disher to measure out the batter into the fryer. These only took 3 minutes to cook through in contrast to the 5 minutes the recipe suggests. I didn't make the sauce - I thought it might be a bit much for these nibbles. A little sea salt as soon as they came out of the fryer and a squeeze of lemon just before serving was all they needed. Not difficult to make, very tasty, and great as a side dish, appetizer, or snack.
By the way, a reviewer on the Food Network website did say that she reheated leftovers in a 350 F. oven the next day, and they tasted nearly as fresh as when just made. Good to know!
1 (18-ounce) can artichoke hearts, drained
2 garlic cloves, minced
3 scallions, chopped
1/4 cup milk
1 large egg, beaten
1 teaspoon lemon zest
2 teaspoons lemon juice
1 cup all-purpose flour
3/4 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 lemon, to squeeze over fritters
Kosher salt, to sprinkle
Lemon Cream, recipe follows, optional
Pour 3 inches of vegetable oil into a heavy bottomed pot and place over medium heat until a bread cube placed in the oil browns within 1 minute.
Coarsely chop the artichokes (or alternatively crush by hand) and put them in a large mixing bowl. Add the garlic and scallions, milk, egg, lemon zest and lemon juice. Mix the flour, baking powder, salt and pepper in a separate bowl and quickly mix the dry ingredients into the artichoke mix.
Drop the fritters by the heaping tablespoonful into the hot oil and fry until golden brown, about 5 minutes. Work in batches until all the batter is used. Keep warm in a low oven until ready to serve. Immediately before serving, squeeze a little fresh lemon juice over all and hit with a bit of kosher salt. Serve with a dollop of Lemon Cream on top, if desired.
1 cup sour cream
1 lemon, juice
1 teaspoon kosher salt
Whisk all ingredients together in a small bowl. Refrigerate until ready to serve.
Source: Party Line with the Hearty Boys