Artichoke fritters

Ingredients

• vegetable oil
• 1 (18-ounce) can artichoke hearts, drained
• 2 garlic cloves, minced
• 3 scallions, chopped
• 1/4 cup milk
• 1 large egg, beaten
• 1 teaspoon lemon zest
• 2 teaspoons lemon juice
• 1 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 lemon, to squeeze over fritters
• Kosher salt, to sprinkle
• Lemon Cream, recipe follows, optional

For Lemon Cream:

• 1 cup sour cream
• 1 lemon, juice
• 1 teaspoon kosher salt

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Preparation

• Pour 3 inches of vegetable oil into a heavy bottomed pot and place over medium heat until a bread cube placed in the oil browns within 1 minute.
• Coarsely chop the artichokes (or alternatively crush by hand) and put them in a large mixing bowl.
• Add the garlic and scallions, milk, egg, lemon zest and lemon juice. Mix the flour, baking powder, salt and pepper in a separate bowl and quickly mix the dry ingredients into the artichoke mix.
• Drop the fritters by the heaping tablespoonful into the hot oil and fry until golden brown, about 5 minutes. Work in batches until all the batter is used.
  
• Keep warm in a low oven until ready to serve. Immediately before serving, squeeze a little fresh lemon juice over all and hit with a bit of kosher salt. Serve with a dollop of Lemon Cream on top, if desired.
• For Lemon Cream:
  Whisk all ingredients together in a small bowl. Refrigerate until ready to serve.

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