Smoked Artichoke Hearts Recipe
A Front Range favorite! Tender artichoke hearts “cold smoked” and rolled in our special batter and crispy fried. Includes a choice of our homemade dippin’ sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Cold Smoking the Artichoke Hearts
Start by cold smoking the artichoke hearts. Soak the wood chips in water for at least 30 minutes, then drain. Place the soaked wood chips in a cold smoker or in a grill set to low heat. Arrange the artichoke hearts on a wire rack and place them in the smoker. Smoke for 1 to 2 hours, depending on desired smokiness, then remove and let cool.
- 2
Prepare the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, and garlic powder. Mix well. Gradually add water until you reach a smooth batter consistency.
- 3
Heat the Oil
In a deep frying pan or pot, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat and Fry
Dip each smoked artichoke heart into the batter, allowing excess to drip off. Carefully place them into the hot oil and fry until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.
- 5
Serving
Serve the crispy smoked artichoke hearts warm with your choice of homemade dippin’ sauce.
