Loving a good, crispy tidbit from time to time, I thought that fritters influenced by antipasto would make an excellent case for using artichoke hearts. I love using peanut oil to fry but canola or vegetable oil will do just fine.

Makes 15-20 pieces

• 2 cups peanut oil
• 1 pound cooked artichoke hearts, coarsely chopped (5-6 fresh artichokes)
• 1 garlic clove, minced
• 1/4 cup red onion, diced small
• 1/4 cup milk (any)
• 1 tablespoon seltzer water
• 1 egg, beaten
• 1 teaspoon lemon rind, finely grated
• 2 teaspoons lemon juice
• 1 cup all purpose flour
• 3/4 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon ground pepper
• 2 tablespoons Parmesan cheese, finely grated
• additional Parmesan cheese
• 2 Peppadew peppers, coarsely chopped
• 1 lemon, quartered

1. Heat oil in a heavy,medium sauce pan to 375 degrees on medium high heat.
2. Combine the artichokes, garlic, red onions, milk, seltzer water, egg, lemon zest and juice in a large mixing bowl.
3. Combine the flour, baking powder, salt, pepper and Parmesan cheese in a small bowl and mix. Pour into the artichokes and gently fold together.
4. Drop tablespoon-sized dollops into the hot oil and fry in batches until browned--about 30 to 60 seconds. Drain on paper towels. Immediately sprinkle with additional Parmesan cheese and the peppers then serve with the quartered lemon.
5. To prepare the artichoke hearts: Peel back as many leaves as you can, then use a paring knife to remove all leaves and reveal the heart of the artichoke. Steam the artichoke hearts in acidulated water (lemon juice or vinegar) for 15-20 minutes, or until tender. Cool the cooked hearts and proceed with the recipe -- or for even better results, refrigerate the artichoke hearts for several hours before using.