Fried Artichokes the Italian way, dipped in an easy 3 ingredient batter, then fried to perfection. The perfect side dish or appetizer.
I have to say we are not a big fried food eating family, but there are certain Italian recipes that just have to be eaten fried. For example Breaded Eggplant or Stuffed Zucchini Flowers are at their best when coated or stuffed and then fried.
And yes Fried Artichokes have got to be on the list. My mother-in-law would always make them at Easter time with her own garden grown artichokes. So good!
Table of Contents
When are Artichokes in Season?
Nowadays artichokes can probably be found year round or in the frozen section of your grocery store. But if you are looking for fresh in Season Artichokes then the perfect time is March until May.
How to clean Artichokes for frying
- With a sharp knife, cut off the tough outer leaves of the artichoke until you reach the tender pale green leaves.
- Then cut off about 3/4 of an inch of the top. Leave about 1/2 an inch of the stem.
- Cut the artichoke into quarters. If there is a choke then remove that. I usually find with young new ones there won’t be much if any choke at all. Place the cleaned quartered artichokes in cold water with the juice of half a lemon, this will prevent browning.
I like to use a light egg batter that is the same recipe my mother-in-law used. I have to say whenever I make these they are gone in minutes.
How hot should oil be for frying?
You want the vegetable oil to be hot enough to cook the veggies. If the oil is not hot enough then they are soggy, too hot and they burn. So the best temperature is 375F / 190C. I usually serve them a couple of times during the Easter Season, but usually on Good Friday when I do a fish fry also.
What is the best oil for frying?
Pretty much any vegetable oil is good for frying, I usually use sunflower, corn or peanut oil.
How to store them
Because they are fried they should really be eaten at the time they are made. Fried food can become over greasy and soggy after they are cold.
More delicious Italian Appetizers
So if you are a lover of Artichokes and the occasional fried food recipe is something you enjoy as much as we do. Then hope you give these Italian Fried Artichokes a try and let me know what you think. Buon Appetito!
Italian Fried Artichokes
Ingredients
- 8 artichokes (cleaned and quartered)
- 2/3 cup flour (divided) (87 grams)
- 2 eggs
- 1 tablespoon milk
- 3-4 pinches salt (divided) (more or less)
- vegetable oil for frying (I use corn oil)
Instructions
- Clean the artichokes with a sharp knife, cut off the tough outer leaves of the artichoke until you reach the tender pale green leaves. Then cut off about 3/4 of an inch of the top. Leave about 1/2 an inch of the stem. Cut the artichoke into quarters. Place the cleaned quartered artichokes in cold water with the juice of half a lemon, this will prevent browning.
- In a medium bowl beat the eggs, 1/3 cup flour and 1-2 pinches of salt. Drain the artichokes from the water and towel dry. On a small plate add the remaining 1/3 cup of flour, dredge the quartered artichokes in the flour then dip in the egg mixture.
- Fry the artichokes in hot oil (375F / 190C), they should take 5-7 minutes to cook, turn a few times so they brown on all sides. Remove with a slotted spoon, and place on a paper towel lined plate, sprinkle with a little salt and serve. Enjoy.
Vickie says
Thankyou for this amazing recipe!
Trying these today!
Rosemary says
Thanks Vickie I hope you enjoy them. Take care!
Paula says
Do you partial boil the hearts before breading and frying?
Rosemary says
Hi Paula, I don’t but you could for about 8-10 minutes, let them cool then continue with the recipe. I hope you like it.
Ami says
Can I use frozen artichoke for this recipe? If so should it be thawed first?
Rosemary says
Hi Ami, yes you can use frozen, they should be thawed and towel dry as much as possible. Let me know how it goes.
Nancy J Persinger says
I am confused, you never said to clean the choke out of the quartered artichokes, how do you remove this or do you just fry the heart with 1/2 inch stem ?? I would like to try this but want to do it right, thanks
Rosemary says
Hi Nancy, if there is a choke then yes it should be removed, I usually find with young new artichokes there is little or no choke. Hope that helps.
Susan says
Delicious. Reminds us of Italy.
Rosemary says
Thanks so much Susan, take care and have a great week.
Emmy says
This looks great! Any chance anyone has tried this in an air fryer oven?
Pat says
Hi Rosemary! I love your recipes and recently registered to follow you, however I have no notification that I did. You are the first person I have attempted this with as I don’t like to share my email.. is this normal? Also recently your app to share recipes via email is no longer available. Is it gone forever? Thank you for all the delicious recipes you post. Pat
Rosemary says
Hi Pat, thanks so much for joining, I send out a newsletter once a week and the last one I sent was January 21, so if you signed up after that you will be receiving your first one either today or tomorrow. If it was before that then wait and see if you get the new one and if not let me know.