Crispy Artichoke Fritters recipe courtesy of Wes Hannah, the chef and owner of Blossoming Lotus Vegan Cafe in northeast Portland.
2-3 cups of quartered artichoke hearts Salt Pepper Fresh parsley sprig Lemon wedge Dipping sauce (we use whiskey ginger bbq sauce but you can also use a ranch or vinaigrette will go nicely with this dish) Breading 2 cups All Purpose Flour 2 Tablespoon Dried Polenta 11/2 teaspoon baking powder 1 teaspoon cornstarch 1 teaspoon nutritional yeast 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon salt
Toss artichoke hearts in breading and set aside Heat up a pan with 1/3 inch of high cook oil (soybean, sunflower or canola oil-we use sunflower) Drop Artichokes in oil and allow to cook for approximately 1 minute and flip. Fritters should be golden to dark brow in color. Cook other side for another minute. Remove the artichokes from oil and allow to dry over paper towels. Pat the extra oil off with a paper towel. Place artichokes over a bed of fresh arugula and top with a pinch of salt & pepper and chopped fresh parsley. Serve with your favorite sauce and a lemon wedge