One of my favorite appetizers is fried artichoke hearts. You bite through the crispy crust and into the tender, tangy inside of artichoke that leaves happiness on your lips.
Mix together the dipping sauce and rest in the fridge for at least one hour.
Whisk the beer, salt, and egg together in a bowl. Mix the flour, panko bread crumbs, paprika, and salt together on a plate.
One by one, dip the artichoke hearts in the egg wash and then roll in the flour mix.
Deep fry them in small batches (8 or less) at 375f for 4 minutes.
Remove from the fryer and rest on a cooling rack, seasoning with a pinch of salt immediately.
Dust with finely grated pecorino romano cheese and serve with the dipping sauce.
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|Serving Size: 1 Serving (60g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 90 (47%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 4g|
|Cholesterol 12.7mg||4 %|
|Sodium 424mg||15 %|
|Potassium 74.4mg||2 %|
|Total Carbohydrate 22.9g||7 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 21.9g|
|Protein 3.1g||4 %|
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Calories per serving: 192
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