Artichoke Beignet Recipe
Make Artichoke Beignet Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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ANTIPASTI
Method
ANTIPASTI
- 1
Drain canned artichoke hearts and pat dry. Finely chop until pieces are about 1/4 inch.
- 2
In a large bowl, whisk together flour, cornstarch, Parmesan, salt, pepper, and cayenne until evenly combined.
- 3
- 4
Add chopped artichokes, minced garlic, chopped parsley, and lemon zest to the dry mixture. Pour in the wet batter and stir until a thick, cohesive batter forms.
- 5
- 6
Scoop batter by heaping teaspoons or small rounded tablespoons and carefully drop into hot oil. Fry in batches until golden and crisp, about 2–3 minutes per side.
- 7
Transfer beignets to a paper towel-lined plate and season with a pinch of salt while warm.
- 8
Serve immediately with lemon aioli or your favorite dipping sauce.
