The Grand Central Market was a food hall before food halls were trendy. A well-balanced combination of LA’s favorite ethnic cuisines, the Market feeds a diverse crowd of hungry culinary enthusiasts every day. Thousands flock to this lunch and dinner mecca, driven by the vibrant flavors of a city with every kind of food imaginable. From carne asada tacos to these vegetarian artichoke hot wings, this is one place you’ll never leave hungry.
The kitchen at Golden Road makes its own marinated artichoke hearts in-house, and they leave the stems on long. Once the hearts are quartered, battered, fried, and doused with hot sauce, they really do look like chicken wings. Store-bought marinated quartered artichoke hearts will wind up looking more like artichoke poppers. But in any case, this recipe proves that vegan cuisine is more than just hippie health food—it’s delicious, mainstream, and on-trend.
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon chili powder
- 1 cup lager beer
- 3 cups panko bread crumbs
- oil, for frying
- 2 12-ounce jars marinated quartered artichoke hearts
- Store-bought buffalo wing sauce
- 3 cups vegan mayonnaise, such as Vegenaise
- 3 tablespoons dried parsley
- 1 tablespoon dried dill
- 1 teaspoon onion powder
- 2 tablespoons apple cider vinegar
- 2 to 3 tablespoons freshly squeezed lemon juice
- Fresh celery sticks, carrot sticks and/or Giardiniere, for serving
For the "wings"
In a large bowl, whisk together the flour, ½ teaspoon of the garlic powder, and the chili powder. Whisk in the beer to make a smooth, thin batter. Place the panko in a medium bowl.
Pour 2 inches of oil into a large saucepan or enameled casserole and heat to 375°F over high heat.
Drain the artichoke hearts, and pat them dry. Dredge each quarter in the batter, allowing any excess to drip off, then roll them through the panko, pressing it to adhere.
Working in batches, carefully lower several of the battered artichokes into the hot oil. Fry until golden brown, turning over once or twice, about 3 minutes total. Transfer to a paper-towel-lined tray to drain.
Transfer the wings to a large bowl, sprinkle generously with wing sauce, and toss well.
In a small bowl, whisk together the vegan mayo, parsley, dill, the remaining 1 teaspoon garlic powder, the onion powder, vinegar, and lemon juice. Serve the “wings” with the vegan ranch dressing, fresh veggies, and/or pickled vegetables alongside.