Fried Marinated Artichokes

• Vegetable oil, for frying
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon kosher salt, plus more for seasoning
• 12-ounce can lager-style beer (any light beer will do)
• Finely grated zest of 1 lemon
• Three 6-ounce jars artichoke hearts, drained well, patted dry, then quartered
• Remoulade, for serving (see page 204)

1. Heat 1/2 inch vegetable oil in a deep skillet over medium heat.
2. Whisk together the flour and salt in a large bowl.
3. Slowly pour in the beer, whisking to make a smooth batter.
4. Whisk in the lemon zest.
5. Dredge the artichokes in the batter, and let the excess drip back into the bowl.
6. When the oil is ready, fry the artichokes, in batches, until batter is crisp and golden, about 5 minutes per batch.
7. Drain on paper towels, and season with salt.
8. Serve hot, with remoulade for dipping.

vegetable oil, flour, kosher salt, lagerstyle beer, lemon, three

Taken from www.epicurious.com/recipes/food/views/fried-marinated-artichokes-385193 (may not work)