Frittelle Al Carciofi ( Artichoke Fritters )

By shauna

Ingredients

• 6 Med. Artichokes, trimmed
• 1/4 C. Dry White Wine
• 2 Tbsp. Extra-Virgin Olive Oil
• 1 Garlic Clove
• 3 Sprigs Fresh Thyme
• Salt
• 1/4 C, plus 3 Tbsp. Whole Milk
• 1/4 C. Water
• 31/2 Tbsp. Unsalted Butter
• 13/4 C. Unbleached All-Purpose Flour
• 4 Lg. Eggs
• Vegetable Oil for Frying

Preparation

Step 1

Cut artichokes into sm. pieces & in a lg. saucepan, combine with wine, olive oil, garlic, thyme, generous pinch of salt & water to just cover. Bring to a gentle simmer, cover & cook for 10 min. Remove pan from heat & uncover; let mixture cool, then drain. Discard aromatics & roughly chop artichokes. Rinse & dry saucepan; add milk, water & butter & bring to a boil. Remove from heat & add salt to taste. Whisking, add flour till thoroughly combined. Stirring with a spatula, add eggs, one at a time. Add artichokes & stir to combine. In a high-sided skillet, pour in enough vegetable oil to come up 1-in. on the sides of the pan. Attach a deep-fry thermometer & heat oil over med-high heat to 365-370. Add batter in batches, a tablespoon at a time, pushing the batter off the spoon with the rounded corner of a spatula ( do not crowd the pan ). Fry fritters, turning with a slotted spoon, till golden on all sides, about 3 min. Drain on paper towels & serve immediately.