Artichoke fritters are a delicious and crunchy appetizer, very good if it is the season of these vegetables; a perfect recipe for reusing vegetables left over from the day before. But once you have tasted it, you cannot wait to have leftovers available; these fritters are so good! For an excellent result, the artichokes must be sliced very thin and undergo a rapid pre-cooking in a pan; they are then dipped in a batter flavored with minced mint and grated pecorino cheese; the most classic combination for this vegetable. You can use this recipe as an appetizer, for a brunch or a buffet with friends, but also as a vegetarian side dish.
Clean the artichokes, remove the outermost leaves (1) and remove the most stringy part from the stem.
Cut the artichokes in half and remove the internal beard, then cut them into thin slices (2) and keep them in water and lemon until ready for use.
Finely chop the spring onion (3). Heat the extra-virgin olive oil in a large pan, then add the garlic and the chopped spring onion and let it brown; add the artichokes and cook them, adding a little broth or hot water, until they are soft.
Meanwhile, mix the flour with the baking powder and cheese. Add the chopped mint, the eggs (3) and finally the artichokes and mix thoroughly.
Mix your batter well, adding a few tablespoons of sparkling water if it is too compact (4).
Pour the batter by spoonfuls into boiling oil (5) and cook the fritters until they become golden and crisp.
Drain the fritters, dry them on absorbent kitchen paper, then add salt and serve (6).
We advise you to eat the artichoke fritters immediately, but anyway you can still preserve them for 1-2 days in the refrigerator. When it is time to consume them, pass them for a few minutes in a hot oven.