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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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