12 cooked artichoke hearts, halved- brined is fine
1 C. gluten free flour blend (garbanzo, rice, sorghum is a good mix)
salt to taste
1 tsp. garlic powder
1 tsp. turmeric or curry powder
1 Tbsp. cornstarch or other useful starch
1-1 1/2 C. broth or water (more as needed)
1 tsp. baking powder
2 tsp. lemon juice
1 Tbsp. oil + oil for frying (you don't need a ton)
Mix the ingredients (except artichoke hearts) and adjust liquid-ness to
your satisfaction, and taste. It should be like a thick pancake batter.
Put the hearts in there and coat well.
Fry in hot oil in a big skillet, turn when browned on the bottom and
brown the other side as well. A med-high heat will suffice.
Add toasted rice powder to the batter and wrap the hearts in seaweed
before breading for a fishier quality.
Sweet chili sauce, vegan tartar, mustard, tahini sauce are all fine
choices to go with it.
These are gluten-free by the way! Also, recipe makes 24.
They are pretty easy to eat. Works great with shiitakes as well.
Sweet chili, flash pickled carrot, fennel & white chayote,
almond pesto and radicchio-jicama slaw are in the picture.
Photo is from last night's dinner party.
I have been tricking out my salads lately, this one had harissa roasted chickpeas, heirloom tomatoes, persian cucumber, greens, arugula, vegan farmer's cheez balls, lemon thyme tahini dressing and red quinoa, was very nice...
dessert was awesome... a little sorghum-blueberry tart (flavored with cardamom and lavender),
blueberry-mulberry turmeric compote, chocolate mint, maple masala syrup and the best part-
mulberry pumpkin pie ice cream!!