Preparation time: 5 min.
Cooking time: 15 min.
Difficulty: Easy - for beginners
1/2 cup toasted walnut pieces
3 tablespoons all-purpose flour, chickpea flour, or fine cornmeal
2 tablespoons cornstarch
1 teaspoon very fine lemon zest, optional
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup nondairy milk
Neutral vegetable oil, for frying
1 1/2 cups cooked frozen or canned artichoke hearts, well drained and quartered
Lemon wedges, to serve
In a food processor, process the walnuts until finely ground.
Add the flour, cornstarch, lemon zest, if using, salt, pepper, and nondairy milk. Process until smooth and well blended.
Transfer to a shallow bowl. (The batter will be thick)
Heat a thin layer of oil in a large skillet over medium-high heat.
Dip the artichoke hearts in the batter, turning to coat all over, then add them to the hot pan, working in batches if needed.
Cook until nicely browned on both sides, turning once.
Serve hot, with lemon wedges.