Line a baking sheet or large platter with paper towels and set aside.
Pour beer into a medium-sized bowl. Slowly add flour, whisking constantly with a fork or whisk until the batter is smooth.
Add coconut oil to a deep-sided skillet over medium-high heat until, when melted, the oil reaches a depth of about 1 inch.
If making the garnish, mix sesame seeds and salt together in a small bowl and set aside.
Test the temperature of the oil using a thermometer if you have one—it should be 350°F to 375°F. Or test it by dropping a small amount of the batter into it—the batter should pop up immediately and brown on one side in less than 1 minute. (You may need to continue to adjust the heat to keep the temperature between 350°F and 375°F. This is where a thermometer comes in handy.)
Coat an artichoke heart by dropping it into the batter and turning it with a fork. Lift it out on the fork, shake off the excess batter, and slide it into the hot oil. Turn the nugget when it’s golden brown on one side, about 30 seconds. (You can coat and fry several nuggets at a time once you get the hang of it.) Lift browned nugget(s) out of the oil using a slotted spoon or tongs. Shake off excess oil and transfer to the paper towel–lined baking sheet. Coat and fry remaining artichoke hearts.
Sprinkle with salt and sesame seeds (if using) while hot. Cool before serving. (Avoid burnt tongues!)
You’ve Got Options
Chickpea flour helps to keep the batter thick in this recipe, but use all-purpose flour if that’s what you have.
Experiment with chunks of zucchini and bell pepper, whole mushrooms, or almost any vegetable—except peas!
Makes 2 Servings, Easily Doubled
½ cup beer
½ cup chickpea flour (see options)
Extra-virgin avocado oil or coconut oil, for frying
1 (6-ounce) jar marinated artichoke hearts, drained
1 tablespoon sesame seeds
1 teaspoon kosher salt or coarsely ground sea salt
From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.