Deep fried artichoke hearts and sage leaves

Serves: 4

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Total Time: 25

Prep Time: 15

Cook Time: 10

• 4  globe artichokes
• 1 bunch(es) fresh sage
• olive oil for frying
• salt
• FOR THE BATTER
• 2 tablespoon(s) plain flour
• 2 teaspoon(s) white sugar
• 1 teaspoon(s) bicarbonate of soda
• 4  egg whites
• about 200ml lager

Method

1. This batter does not need to stand and is best made just before use. In a deep bowl, mix the flour, sugar and bicarbonate of soda. With a fork, mix in the egg whites, followed by enough lager to make a batter the consistency of single cream. It should not be too smooth - a few lumps are a good thing.
2. Cut the artichokes down to the hearts, discarding the leaves and choke. Then cut the hearts in slices of half a centimetre, dropping them into the batter as you go.
3. In a frying pan, heat a generous 1cm of olive oil. When it is almost smoking, drain some of the artichoke slices in a slotted spoon and place individually in the oil. They will take about a minute on each side. When golden brown, remove with the slotted spoon and dry on newspaper. Put on a plate and sprinkle with salt. Don't try this with artichoke leaves, however lovely looking, because they will make the hearts taste bitter. When all the artichoke pieces have been cooked, use the remaining batter to coat individual sage leaves. These take only moments to fry. Recipe by Matthew Rice

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