Artichoke Fritters With Bearnaise Sauce

• 8 artichoke hearts (canned), drained and cut in half lengthwise
• 13 cup flour plus extra for dredging artichokes
• 1 egg
• 2 1/2 cups milk
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 ounce water
• 1 ounce red-wine vinegar
• 1 teaspoon dried tarragon
• 1 teaspoon minced shallots
• 2 ounces dry white wine
• 2 egg yolks
• 8 ounces clarified butter
• Salt and white pepper to taste
• Juice of 1/2 lemon
• 1 1-pound can vegetable shortening

1. Dredge the artichoke hearts lightly in flour, and set aside.
2. In a bowl, mix the egg, milk and salt.
3. In a separate bowl, combine 1/3 cup flour and baking powder.
4. Gradually add this mixture to the egg mixture.
5. It should have the consistency of light pancake batter.
6. In a small saucepan, combine the water, vinegar, tarragon, shallots and white wine.
7. Bring to a boil, and reduce until only about 2 tablespoons liquid remain in the pan.
8. Remove from heat and let cool.
9. In the top bowl of a double boiler over medium-low heat, whisk together the egg yolks and the reduced tarragon liquid.
10. Remove from heat, and whip the butter very gradually into the mixture.
11. When all the butter has been absorbed, season with salt, pepper and lemon juice.
12. Keep warm until served.
13. In a deep saucepan or wok, heat vegetable shortening to 375 degrees.
14. There should be enough oil to cover the artichokes.
15. Using up to six artichoke halves at a time, dip each in the batter, drain the excess and drop in the oil, frying until golden brown.
16. Remove and drain well on paper towels, and keep warm.
17. Repeat with remaining artichokes.
18. Serve with bearnaise sauce.

hearts, flour, egg, milk, salt, baking powder, water, vinegar, tarragon, shallots, white wine, egg yolks, butter, salt, lemon, vegetable shortening

Taken from cooking.nytimes.com/recipes/3439 (may not work)