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Artichokes In Beer Batter

  • 4
Artichokes In Beer Batter

Serve as an entree or nibble.


  • 280 gram jar artichokes in oil, well drained
  • 4 rashers lean bacon
  • ½ cup self raising flour
  • 1 tsp prepared mustard
  • ½ cup beer
  • 2 tblsp water

To accompany

  • extra-virgin olive oil
  • balsamic vinegar
  • ½ tomato deseeded and finely diced


  1. Cut the bacon rashers into quarters and wrap one quarter around one slice of well-drained artichoke and secure with a toothpick.
  2. Sift the flour into a bowl. Stir in the mustard, beer and water to make a smooth batter.
  3. Heat sufficient oil to cover the base of a frying pan to about 2cm deep and heat to 180 degrees Celsius.
  4. Dip each artichoke into the beer batter and shallow-fry in the oil for about 3 minutes, turning to ensure even colour when cooking.
  5. Drain on absorbent paper.
  6. Serve the artichokes with a drizzling of extra virgin olive oil, balsamic vinegar and diced tomato.

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