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Italian Fried Artichokes

Fried Artichokes the Italian way, dipped in an easy 3 ingredient batter, then fried to perfection. The perfect side dish or appetizer.

fried artichokes in a white bucket


 

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!

fried artichokes how to make the ingredients and the batter

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.
fried artichokes in a white bucket

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!

up close fried artichokes
fried artichokes in a white bucket

Italian Fried Artichokes

Rosemary Molloy
Fried Artichokes the Italian way, dipped in an easy 3 ingredient batter, then fried to perfection. The perfect side dish or appetizer.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Antipasti, Appetizer, Side Dish
Cuisine Italian
Servings 4 servings
Calories 229 kcal

Ingredients
  

  • 8 artichokes (cleaned and quartered)
  • 2 eggs
  • cup flour (divided) (87 grams)
  • 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, ⅓ cup flour, milk 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.

Nutrition

Calories: 229kcal | Carbohydrates: 43g | Protein: 13g | Fat: 2g | Cholesterol: 82mg | Sodium: 273mg | Potassium: 999mg | Fiber: 14g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 29.9mg | Calcium: 132mg | Iron: 4.6mg
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20 Comments

  1. 2 stars
    Awful, doughy batter was like eating an artichoke filled donut with no sugar. Was expecting a crunchy, tempura texture. Will definitely not make again. Should have used the zucchini blossom technique. Ugh.

  2. 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

    1. 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.

  3. 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

    1. 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.

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