Artichoke Fritters

Author Notes

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