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Battered Artichokes

If you like artichokes you can try this recipe of battered artichokes. It is simple to make and serves both as a starter and garnish for meat and fish.


first thing we are going to do is cook the steamed artichokes in the steamer to make sure that they are soft and then prepare the batter, pass through it and fry them in plenty of oil.

To clean the artichokes well you have to remove the harder outer leaves, usually a few layers, until we reach the lightest and softest leaves. I usually leave part of the rabito, repelling the outside, because it is the part along with the central area, the heart, that best eats the little house. Once the outer leaves are removed we cut the entire upper tip which is also the most fibrous and hard. We only have to split them in half and remove from the central part with the help of a knife or a spoon the area with hairs. You can leave the artichokes in halves or cut them into quarters, as you like. As they are cleaned it is convenient to place them in a container with water and lemon to prevent them from rusting and turning black.

Battered artichokes
A rich and simple way to prepare artichokes. For garnish or as a starter.

Cuisine: Spanish
Type of recipe: Vegetables
Rations: 4
Preparation time:
Cooking time:
Total time:
  • 5-6 artichokes clean and cut in half or in quarters
  • 500 gr. water
  • 1 egg
  • 100 gr. flour
  • 100 gr. beer
  • salt
  1. To prepare batter we must throw into the jar egg, salt, flour and beer. Mix 15 seconds at speed 5.
  2. Remove the batter dough from the jar, put it in a bowl and reserve in the fridge.
  3. Place the drained artichokes in the steamer.
  4. Put the water into the jar and place the steamer on the jar. Schedule 30 minutes, temperature 120ºC, speed 2.
  5. Once the time is over, remove the artichokes from the steamer.
  6. Bounce them with the dough we had reserved. I like to bounce them in halves or quarters, but you can also make smaller pieces if you prefer.
  7. Fry in plenty of hot oil until they start to brown on all sides.
  8. Remove into a container with absorbent paper to remove excess oil and ready to serve.

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