Artichoke Fritters

Ingredients

• 18 ounce artichoke hearts drained canned
• 0.8 teaspoon double-acting baking powder 
• 1 large eggs beaten
• 1 cup flour all-purpose
• 2  garlic cloves minced
• 1  juice of lemon juiced
• 1 teaspoon kosher salt 
• 15 servings kosher salt 
• 0.5  optional: lemon 
• 2 teaspoons juice of lemon 
• 1 teaspoon lemon zest 
• 0.3 cup milk 
• 0.5 teaspoon pepper 
• 1 teaspoon salt 
• 3  scallions chopped
• 1 cup cup heavy whipping cream sour
• 15 servings vegetable oil 

Equipment

• bowl
• oven
• whisk
• mixing bowl
• pot

Directions

1. 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.
2. Coarsely chop the artichokes (or alternatively crush by hand) and put them in a large mixing bowl.
3. Add the garlic and scallions, milk, egg, lemon zest and lemon juice.
4. 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.
5. Serve with a dollop of Lemon Cream on top, if desired.
6. Whisk all ingredients together in a small bowl. Refrigerate until ready to serve.