““SERVES 6 Vegetable oil, for frying 1½ cups all-purpose flour ¼ teaspoon kosher salt, plus more for seasoning 12-ounce can lager-style beer (any light beer will do) Finely grated zest of 1 lemon Three 6-ounce jars artichoke hearts, drained well, patted dry, then quartered Rémoulade, for serving Heat ½ inch vegetable oil in a deep skillet over medium heat. Whisk together the flour and salt in a large bowl. Slowly pour in the beer, whisking to make a smooth batter. Whisk in the lemon zest. Dredge the artichokes in the batter, and let the excess drip back into the bowl. When the oil is ready, fry the artichokes, in batches, until batter is crisp and golden, about 5 minutes per batch. Drain on paper towels, and season with salt. Serve hot, with rémoulade for dipping. Fried artichokes at Liuzza’s in New Orleans””
