Fumbling Towards Evolution with Dina
I seriously just got choked up. One of my favorite Thanksgiving treats was my grandmother’s fried artichokes hearts. My mother kept up the tradition after grandma passed and it has been a staple at our Thanksgiving giving table for four generations dating back to my great-grandmother. Just last week my cousin asked me for Grandma’s recipe and alas I didn’t know it. What I did know is that it was off-limits. Until now!
My sister and I were discussing this the other day and she said you could make this ‘your way’, translation wheat-free. I never even gave it thought because I know the batter calls for white flour and I just couldn’t think of substitute that would do it justice.
Then as if my grandmother whispered in my ear….use CeCe flour (or chickpea flour). I said it out loud and my sister was like OMG! Panelle battered artichokes, those would be sooo good. Panelle being fried chickpea flour mixed with water, salt, and parsley.
You know what…she was right! These are sooo good!
I had to make healthy so they are fried in coconut oil at medium temperature. They are light, crispy, and the center is the salty brined artichokes. A pleasure for the senses I guarantee you! To honor my grandmother and mother I placed them on one my grandmothers beautiful purple glass plates.
Come to the kitchen…
- One can of artichokes I like Cento brand
- 1/2 Cup of Chickpea flour
- 1/2 Cup of warm water
- 1/2 Teaspoon of Baking Powder
- 1/2 Teaspoon of Rapid Rise Yeast
- 1/8 Teaspoon of Sea Salt
- A generous sprinkle of pepper
- 1/4 Cup of Refined* Coconut Oil for frying
- 4 Sheets of Paper Towel
*Refined coconut oil doesn’t have a coconut taste
- Mix all your dry ingredients then add water.
- Whisk until it thickens and set aside.
- Drain the can of artichoke hearts of brine and place them in a colander/food strainer.
- Slice each heart in half and place back in colander.
- With two paper towels gently press the excess brine water form the hearts.
- In a medium size frying pan bring your coconut oil hot enough to fry. You can test it by dropping a little batter to see if you browns.
- Generously dip each heart in the batter, shaking off the excess.
- Fry on each side until golden brown and lightly re-salt while cooking.
- As these fry they plump up, so gently press them down with a spoon to release excess water/brine.Be careful because the water might spit.
- Turn them so both sides get golden brown, then place on a plate lined with paper towel to absorb the excess oil.
Tips for storage and re-heating
- Do not cover until they are fully cooled otherwise you have soggy hearts.
- If you refrigerated place a bowl lined with paper towel to keep them dry.
- To reheat place on a cookie sheet in a 350 degree oven for 5-8 minutes.
- These can be served with a dipping sauce, but they honestly don’t need it!
I know my uncle is going to be happy that I mastered grandmas’ battered artichoke hearts. I’m happy that my family can enjoy them without the impact of wheat!
This girl is thankful….thanks Grandma!
Evolve with me