Fried Artichoke Hearts with Sumac
Artichokes are very tasty regardless of how they are cooked, but I especially like fried artichoke hearts.
The artichoke tends to be a vegetable (technically it’s a flower) that many people overlook.
This is probably due to the fact that they take a little time to prepare.
And some people are not sure what part of the artichoke to eat and what parts not to.
The heart of the artichoke is certainly the best part since it is tender and tasty.
Today, most artichokes are grown around the Mediterranean, mainly Italy, Spain and France.
With a tender nutty flavor, the artichoke is eaten all over the world in a variety of ways.
Artichoke is also used to make an herbal tea, known as artichoke tea, and produced in Vietnam.
Artichoke is also used to make an Italian liqueur that is 33 proof that is either served on the rocks or as a cocktail.
In the Middle East stuffed artichoke hearts are common in several countries.
Often stuffed with lamb, pine nuts, tomato, onion, mint, allspice and black pepper.
Delicious and very popular, especially in Lebanon.
I remember very well as a kid eating steamed artichokes, where you eat the flesh on the petals around the heart.
We would dip them in melted butter and pull the flesh off with our teeth.
Whichever way you look at it the artichoke is a wonderful nutritious food.
What are Fried Artichoke Hearts?
In Arabic known as the earthy thorne, the artichoke is an immature thistle.
If this flower/thistle is left to grow it it will develop into a beautiful purple thistle with prickers.
The artichoke is picked before it matures into the nettle, and the tender parts are cooked and eaten.
The artichoke heart is the most prized part among the parts of the artichoke.
In this recipe, quarter, batter, shape and fry the artichokes.
How to Make Fried Artichoke Hearts
Mix eggs with yogurt in a large bowl, whisk until well combined.
Add bread crumbs and sumac, to the egg mixture and continue to stir well.
Add the milk, and the add I can of quartered artichoke hearts.
Mix well, add salt and pepper if desired, add parmesan to a small bowl.
Using your hands shape the batter with the artichoke into ball shapes.
Deep fry in oil either in a pot or deep fryer at 375ºF (190ºC).
Drop artichoke balls into the hot oil and fry until they are golden brown.
Remove from the oil and drain on paper towels, until the excess oil has disappeared.
In a bowl sprinkle with parmesan cheese to coat the fried artichoke hearts.
Serve hot with dipping sauces.
I make my fried artichoke hearts as a cross between a croquet and a hushpuppy.
I make a batter which includes the artichoke in it for a crunchy treat of artichoke and batter..
Tips for Making
- Serve with pesto, hollandaise sauce, or garlic aioli for a great appetizer.
- Add the milk at the end so that you can control the moisture of the batter.
- If your batter is too dry add more liquid until it is the consistency you like.
Fried Artichoke Hearts Recipe
- 2 Eggs
- ½ cup Yogurt
- 1½ cups Breadcrumbs
- 2 tsp Sumac
- 1 can Artichoke Hearts quartered
- ¼ cup Parmesan Cheese
- ½ cup Milk
- Oil for Frying
- Mix the eggs and yogurt in a large bowl.
- Add the breadcrumbs and the sumac. Add milk and mix well.
- Using your hands make balls out of the batter and artichoke hearts.
- Bring frying oil to 375ºF (190ºC).
- Fry the balls until golden brown, 5-8 minutes. (Turn the ball in the oil ensuring you cook both sides).
- Remove balls and drain on paper towels.
- Put into a bowl and sprinkle with parmesan cheese until coated.
- Serve with dipping sauces.