Artichoke Fritters with Green Goddess Dipping Sauce

Ingredients

• 1 cup flour 
• 2 fillet anchovy 
• 6 large artichokes 
• 0.8 cup beer room temperature
• 6 servings canola oil for deep-frying
• 0.5 cup crème fraîche sour
• 2 large eggs separated
• 0.3 cup chives fresh chopped
• 2 tablespoons juice of lemon fresh divided
• 1.5 teaspoons lemon zest finely grated
• 6 servings lemon wedges (for garnish)
• 3 tablespoons olive oil extra virgin extra-virgin divided
• 2 tablespoons parsley fresh italian chopped
• 0.5 teaspoon salt 
• 2 tablespoons citrus champagne vinegar with tarragon

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• knife
• whisk
• kitchen thermometer
• slotted spoon
• peeler

Directions

1. Combine first 4 ingredients inprocessor; blend until mixture is finelychopped. With machine running, add oilthrough feed tube; puree until mixture isalmost smooth.
2. Add crème fraîche; processuntil smooth.
3. Transfer sauce to small bowl;season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.Rewhisk before using.
4. Sift flour and 1/2 teaspoonsalt into medium bowl. Make well in centerof flour mixture; add beer, egg yolks,2 tablespoons olive oil, 1 tablespoon lemonjuice, and lemon peel and whisk untilwell blended.
5. Let batter stand at roomtemperature at least 1 hour and up to2 hours. Rewhisk before continuing.
6. Fill large bowl with water; addremaining 1 tablespoon lemon juice. Usinglarge knife, cut off top half of 1 artichoke,then cut off all but 3/4 inch of stem.
7. Removetough outer leaves until only 2 rows oftender green leaves remain in center. Usingvegetable peeler, peel stem.
8. Cut artichokelengthwise in half. Using paring knife, cutout prickly choke in center; discard.
9. Cutartichoke lengthwise into 1/4-inch-thickslices; immediately place in lemon water.Repeat with remaining artichokes.
10. Drainartichokes.
11. Heat remaining 1 tablespoonolive oil in large skillet over medium-lowheat.
12. Add artichokes and 1/2 cup tap waterto skillet; sprinkle with salt and pepper.Bring to boil. Cover, reduce heat to medium,and simmer until artichokes are tenderand water evaporates, about 15 minutes.
13. Remove from heat and cool. DO AHEAD: Canbe made 2 hours ahead. Cover and chill.
14. Line large baking sheet with severallayers of paper towels. Beat egg whites inmedium bowl until stiff but not dry. Foldwhites into batter, then fold in artichokes.
15. Pour enough canola oil into largesaucepan to reach depth of 2 inches. Attachdeep-fry thermometer to side of pan; heatoil to 375°F. Working in batches, dropartichoke mixture by tablespoonfuls intooil; fry until golden, turning often, about2 minutes per batch. Using slotted spoon,transfer fritters to paper towels.
16. Sprinklewith salt.
17. Transfer fritters to platter;sprinkle with parsley.
18. Garnish with lemonwedges.
19. Serve sauce alongside.