Fried Marinated Artichokes
Carciofi Marinati e Fritti

serves: 6

I have made fried artichokes many ways before, but I found this recipe at Liuzza’s in New Orleans different and tasty. The interesting part is that the recipe is made with jarred-canned artichokes. The batter is light and fries up crispy, while the artichokes remain tender and tasty. This is an ideal recipe when those unexpected guests arrive and you have a can of artichokes hearts in the cupboard and a beer in the fridge.

vegetable oil, for frying
1½ cups all-purpose flour
¼ teaspoon kosher salt, plus more for seasoning
1 (12 ounce) can lager-style beer, (any light beer will do)
finely grated zest of lemon
Three 6-ounce jars artichoke hearts, drained well, patted dry, then quartered
Rémoulade, for serving


Heat ½ inch vegetable oil in a deep skillet over medium heat.

Whisk together the flour and salt in a large bowl. Slowly pour in the beer, whisking to make a smooth batter. Whisk in the lemon zest.

Dredge the artichokes in the batter, and let the excess drip back into the bowl. When the oil is ready fry the artichokes, in batches, until batter is crisp and golden, about 5 minutes per batch. Drain on paper towels, season with salt and fry remaining artichokes. Serve hot, with rémoulade for dipping.

* See for Rémoulade recipe