I didn't use live fire but I did cook these babies "on a grill".
Update: here's the copy and paste from that guest post.
But technically, this was cooked outside on a grill.
I refuse to use our deep fryer inside the house because I hate the lingering greasy smell. My fire pit was the closest stable surface to hold my deep fryer.
Deep Fried Artichoke Hearts with Gorgonzola Dipping Sauce
Source: NibbleMeThis
Servings: 4-6
24 each artichoke hearts (preferably not the marinated kind)
6 ounces beer
1/2 teaspoon salt
1 egg
1/2 cup self rising flour
1/4 cup panko bread crumbs
2 teaspoon paprika
1/2 teaspoon salt
Dipping sauce
1/2 cup mayonnaise
1/2 cup sour cream
1/3 cup gorgonzola cheese
1 tablespoon white balsamic fig vinegar (sub any light flavored vinegar)
1 tablespoon lemon juice
1/4 teaspoon black pepper ground
1/2 teaspoon Fire Ant Juice (or your favorite hot sauce)
Mix together the dipping sauce and rest in the fridge for at least one hour.
Whisk the beer, salt, and egg together in a bowl. Mix the flour, panko bread crumbs, paprika, and salt together on a plate.
One by one, dip the artichoke hearts in the egg wash and then roll in the flour mix.
Deep fry them in small batches (8 or less) at 375f for 4 minutes.
Remove from the fryer and rest on a cooling rack, seasoning with a pinch of salt immediately.
Dust with finely grated pecorino romano cheese and serve with the dipping sauce.