Anything that resembles a hush puppy is fine by me. This is really more like falafel but I forgo the bean soaking saga and just grab a bag of garbanzo/fava flour. You will find yourself craving them once you have made them. I use homemade lemon aoili to dip them in but you could use store bought mayo and just add some lemon zest and juice to taste. - thirschfeld —thirschfeld
Test Kitchen Notes
thirschfeld’s artichoke fritters are an snap to make and an absolute pleasure to eat. I really wanted to make (and eat!) them on a Friday and I did NOT want to go to the store, so I used regular capers instead of salted ones and patted them dry, and they worked just fine. I also made a batch of grapefruit sabayon first in anticipation of dipping. I used the drop test for the oil rather than a thermometer and it worked great. When the first fritters came out, my husband tried one and after, “yum, wow, these are REALLY good,” he also noted that they are all the goodness of artichoke without the hassle of the leaves. The chickpea flour makes them extra crunchy and lends a really nice nutty flavor. In the interest of COMPLETE testing we tried them with the sabayon (yum) and with blood orange salt (check!), Joe's Stuff Cajun seasoning (right on), and Abra Bennett’s Thyme and Bay Leaf Salt (delish) (see her Dark Mocha Lamb). After we’d each eaten, oh, 10 or so (I was making them smallish) I gave a few to my neighbor -– who LOVED them and suggested tzatziki would be good too. We will be enjoying these again, probably sooner than later. - aargersi —The Editors
approx. 16 to 20 fritters
14 oz, can artichoke hearts, drained and rinsed well
Add all the ingredients, except the capers, to a food processor and puree until you have a smooth paste. It should still be loose not stiff. Stir in the minced capers.
I like to use a wok to fry them but a deep pot would work well here too. Put enough oil into the pot so the fritters will float without touching the bottom of the pan. Just make sure the pot is no more than 1/3 full of oil. Preheat the oven to 250 degrees.
Heat the oil to 350 degree or if you do not have a fry thermometer drop a little dough in and if it pops right back up and bubbles furiously you are good to go.
Using a #60 scoop or a tablespoon slip the batter gently into the oil. Do not over crowd and do not let them brown to quickly. Reduce the heat if necessary.
When they have finished cooking remove them to a paper towel lined plate or oven proof dish to drain. Slide them into the oven to keep warm while finishing. Repeat the above step until all the batter is gone. Serve immediately.