Beer Battered Artichokes Recipe
Whole artichoke hearts. Served with horseradish aioli.
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Ingredients
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Artichokes & Batter
Horseradish Aioli
Finishing & Garnish
Method
Artichokes & Batter
- 1
Prepare artichokes
Drain artichoke hearts well in a colander for at least 10 minutes. Pat each heart dry with paper towels to remove excess moisture — this helps the batter adhere and prevents oil splatter.
- 2
Set up dredge
Place 3 tablespoons of all-purpose flour in a shallow bowl and season with a pinch (about 1/8 tsp) of the fine sea salt and a little black pepper. Lightly toss each dried artichoke heart in this flour to coat; shake off excess and set on a plate. This light dredge helps the batter stick.
- 3
Make the batter
In a medium bowl whisk together 1 cup all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking powder, 1 teaspoon fine sea salt and 1 teaspoon freshly ground black pepper. If using the egg, whisk it into the dry mixture now. Slowly pour in cold beer (about 3 'rd' — see note) while whisking until a smooth, slightly thick batter forms and there are some small bubbles; batter should coat the back of a spoon and be similar to pancake batter. If batter seems too thick, whisk in up to 2 tablespoons ice water. Keep batter cold by placing bowl over another bowl filled with ice (optional) until ready to fry.
- 4
Heat the oil
Pour about 3 to 4 cups of vegetable oil into a heavy-bottomed saucepan or deep skillet to a depth of about 1.5 to 2 inches. Heat over medium-high until oil reaches 350°F (175°C) — if you don't have a thermometer, test by dropping a teaspoon of batter: it should sizzle and rise steadily without browning immediately.
- 5
Fry the artichokes
Working in small batches (4–5 pieces at a time), dip each dredged artichoke heart into the beer batter, letting excess drip back into the bowl. Carefully lower into hot oil and fry for 2.5–4 minutes, turning once with a slotted spoon or spider, until batter is golden brown and crisp. Avoid overcrowding to keep oil temperature steady. Adjust heat to maintain 325–350°F (160–175°C).
- 6
Drain and season
Remove fried artichokes to a wire rack set over a baking sheet or to paper towels to drain briefly. While still warm, lightly sprinkle with flaky sea salt (about 1/4 to 1/2 teaspoon distributed across the batch) and a pinch of chopped parsley. Keep warm in a low oven (200°F / 95°C) while you fry remaining batches.
- 7
Batch notes
If batter thickens between batches, whisk in a tablespoon of cold beer or ice water to loosen. Maintain oil temperature to ensure even frying and avoid greasy results.
Horseradish Aioli
- 8
Make aioli
In a small bowl whisk together 3 tablespoons mayonnaise, 2 teaspoons prepared horseradish, 1 teaspoon Dijon mustard, 1 teaspoon grated garlic, and 1 tablespoon fresh lemon juice. Taste and season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. If the aioli is too thick, whisk in up to 1 teaspoon olive oil or 1–2 teaspoons water to reach a creamy, spoonable consistency.
- 9
Rest and adjust
Let the aioli sit for at least 10 minutes for flavors to meld. Taste and adjust acidity (lemon), heat (more horseradish), or salt as needed before serving.
Finishing & Serve
- 10
Plate
Arrange warm beer-battered artichoke hearts on a serving plate. Spoon a small bowl of horseradish aioli alongside or lightly drizzle aioli over some pieces if desired. Garnish with remaining chopped parsley and lemon wedges.
- 11
Serve
Serve immediately while the batter is crisp. Suggestion: provide extra lemon wedges for squeezing and a pinch more flaky sea salt at the table.