Step 1

Drain the artichoke hearts well and gently pat them dry with a clean kitchen towel or paper towel. This helps the batter adhere better.

Step 2

In a mixing bowl, whisk together the flour, plant-based milk, cornstarch, garlic powder, smoked paprika, salt, and black pepper until smooth. The batter should have the consistency of pancake batter—add a splash more milk if it's too thick.

Step 3

In a separate bowl, combine the panko breadcrumbs and vegan parmesan cheese. Mix well.

Step 4

In a large sauté pan or deep fryer, heat about 1 inch of vegetable oil to 350°F (175°C) over medium heat. You can test if the oil is ready by dropping a small amount of batter into it; it should sizzle immediately.

Step 5

Dip each artichoke heart into the wet batter, allowing any excess to drip off.

Step 6

Next, roll it in the panko-parmesan mixture, pressing gently to adhere.

Step 7

Carefully place the coated artichoke hearts into the hot oil. Fry in batches, ensuring not to overcrowd the pan. Cook for about 2-3 minutes per side or until golden brown and crispy.

Step 8

Remove the fried artichoke hearts with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

Step 9

Serve immediately with lemon wedges, garlic aioli and/or spicy marinara, and a sprinkle of fresh minced parsley. Enjoy!

Step 10

To make the garlic mayo, stir all its ingredients together in a small bowl. Taste and adjust seasonings, if necessary.