Zeppole with Artichokes

Artichoke zeppole are a delicious appetizer that combines the crispiness of zeppole with the distinctive flavor of artichokes. Here’s how you can prepare them:

Ingredients

• 250 g flour
• 250 ml water
• 25 g fresh brewer’s yeast
• 1 teaspoon sugar
• Salt to taste
• 2 artichokes
• 1 clove of garlic
• Chopped parsley to taste
• Oil for frying
• Semolina flour or rice flour for dusting

Preparation

1. Start by cleaning the artichokes, removing the tougher outer leaves and the spiny top. Cut the artichokes into thin wedges and immerse them in water acidulated with lemon to prevent browning.
2. In a large bowl, dissolve the brewer’s yeast in lukewarm water and add a teaspoon of sugar to activate the yeast.
3. Gradually incorporate the flour, working the dough until it is smooth and homogeneous. Add a pinch of salt.
4. Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour or until it doubles in volume.
5. Heat plenty of oil in a pan, bringing it to temperature (about 170-180 °C).
6. Meanwhile, drain the artichokes and sauté them in a pan with a drizzle of oil, garlic, and chopped parsley until golden.
7. Remove the garlic and finely chop the artichokes, incorporating them into the risen dough.
8. Take spoonfuls of dough and roll them in semolina or rice flour to prevent sticking and to add crispiness.
9. Fry the zeppole in hot oil until puffed and golden, then drain on paper towels to remove excess oil.
10. Serve the artichoke zeppole hot, perhaps accompanied by a yogurt sauce or a light herb mayonnaise.

These artichoke zeppole are perfect as an appetizer or for a rustic and flavorful aperitivo. Remember not to fry them all at once to prevent the oil from cooling too much and the zeppole from absorbing too much oil. Enjoy your meal!