Crispy Artichoke Chips with Basilicatan Twist

Ingredients

In this adaptation, we infuse the artichoke chips with the unique flavors of Basilicatan cuisine. Instead of using traditional Spanish spices, we incorporate Lucanian herbs and spices to enhance the taste. Additionally, we modify the batter to include ingredients commonly found in Basilicatan recipes, giving the chips a distinct Southern Italian flair. We alse have the original recipe for Chips de alcachofa, so you can check it out.

• 4 large artichokes 4 large artichokes
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 cup (60g) semolina flour 1/2 cup (60g) semolina flour
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon chili flakes 1/2 teaspoon chili flakes
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup (240ml) sparkling water 1 cup (240ml) sparkling water
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 5g
• Fiber: 6g
• Salt: 0.6g

Preparation

1. 1.
   Prepare the artichokes by removing the tough outer leaves and trimming the stems.
2. 2.
   Slice the artichokes thinly, about 1/8 inch thick.
3. 3.
   In a large bowl, combine the all-purpose flour, semolina flour, dried oregano, dried basil, chili flakes, salt, and black pepper.
4. 4.
   Gradually whisk in the sparkling water until a smooth batter forms.
5. 5.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
6. 6.
   Dip the artichoke slices into the batter, ensuring they are well coated.
7. 7.
   Carefully place the coated artichokes into the hot oil and fry until golden brown and crispy, about 3-4 minutes per batch.
8. 8.
   Remove the chips from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
9. 9.
   Repeat the frying process with the remaining artichoke slices.
10. 10.
    Serve the Lucanian Artichoke Fritters hot with a side of tomato sauce or enjoy them on their own.

Treat your ingredients with care...

• Artichokes — Make sure to remove the tough outer leaves and trim the stems before slicing. Use fresh artichokes for the best flavor and texture.
• Sparkling water — The carbonation in sparkling water helps create a lighter and crispier batter. Choose a brand without any added flavors or sweeteners.

Tips & Tricks

• For an extra kick of flavor, add a pinch of dried fennel seeds to the batter.
• Serve the artichoke chips immediately after frying to maintain their crispiness.
• Experiment with different dipping sauces such as aioli or lemon-infused mayonnaise.
• If you prefer a spicier version, increase the amount of chili flakes in the batter.
• To make the chips even more visually appealing, sprinkle them with a touch of sea salt immediately after frying.

Serving advice

Serve the Lucanian Artichoke Fritters as an appetizer or snack. They are best enjoyed hot and crispy. Provide a side of tangy tomato sauce for dipping or serve them on a bed of fresh arugula for a refreshing twist.

Presentation advice

Arrange the artichoke chips on a platter, garnished with a sprinkle of fresh basil leaves. Add a squeeze of lemon juice over the chips for a burst of acidity. Serve them alongside a small bowl of tomato sauce for dipping.