Here in SoCal, artichokes are a winter plant, plentiful and cheap at our farmers’ market. There’s no need to buy fresh ones. My recipe for low cal Artichoke Fritters calls for frozen. For any of you out there on the GOLD STANDARD OF THIN plan, these delicious fritters will make you think you’re eating a BIG CARB! Of course I wouldn’t let that happen.
Artichoke Fritters– servings for 4
1/2 lb frozen artichoke hearts or bottoms
2 large egg whites (about 1/4 c.)
3 T. freshly grated Parmesan
1/2 tsp. minced garlic
1 T. minced shallots
1 tsp. minced parsley
Pinch of black pepper
3 T. flour (all-purpose)
1/2 T. baking powder
Boil artichokes in salted water in a large saucepan for 7 to 10 minutes until tender. Drain and chop. Fold together artichokes, egg whites, parmesan, garlic, shallots, parsley and pepper in a large bowl. Mix flour with baking powder and add to mixture. Lightly spray a large saute’ pan with canola oil. When pan is medium hot, pour 1/3 cup mixture at a time into the pan and flatten with a spatula. Repeat. Saute’ on both sides until cooked through.