Crispy Fried Artichokes
Discover the irresistible crunch of Crispy Fried Artichokes—a classic appetizer that pairs fresh artichokes with a golden, seasoned breadcrumb coating for a perfect balance of tender and crispy textures. This recipe starts with meticulously prepped artichokes, softened through blanching, then coated in layers of flour, egg wash, and breadcrumbs infused with garlic powder for bold flavor. Pan-fried to perfection in hot vegetable oil, these artichokes emerge crisp and deeply satisfying with a rich, nutty earthiness. Ideal for entertaining or as a savory snack, these fried bites are best served hot, with a squeeze of lemon or your favorite dipping sauce. With just 45 minutes total prep and cook time, this dish is a celebration of Mediterranean-inspired indulgence that's easy to make at home. Perfect for artichoke lovers, fried food enthusiasts, or anyone looking to elevate their next gathering!
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Recipe Information
Ingredients
- 4 large fresh artichokes
- 1 whole lemon
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 large eggs
- 2 tablespoons water
- 1 cup breadcrumbs
- 3 cups vegetable oil
Instructions
Fill a large bowl with cold water and squeeze the juice of one lemon into it, adding the lemon halves as well.
Trim the artichokes by cutting off the top third and peeling away tough outer leaves until you reach the tender yellowish ones.
Cut each artichoke vertically into halves or quarters, depending on size, then use a spoon to scoop out the fuzzy choke from the center.
As you work, place the trimmed artichoke pieces into the lemon water to prevent browning.
Once all artichokes are prepped, bring a pot of salted water to boil. Add artichokes and cook for about 10 minutes until tender.
Drain and pat the artichokes dry with paper towels.
In a shallow bowl, combine flour, salt, pepper, and garlic powder.
In another bowl, whisk together eggs and water until well blended.
Place breadcrumbs in a third bowl.
Dredge each artichoke piece in the flour mixture, dip into the egg wash, then coat with breadcrumbs, pressing to adhere.
In a large skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry artichokes in batches, careful not to overcrowd the pan, for about 2-3 minutes each side until golden brown and crisp.
Remove and drain on paper towels.
Season additionally with salt if desired and serve immediately while hot.
Nutrition Facts
Calories |
1681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.0 g | 206% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 101.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 872 mg | 38% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 4.4 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 123 mg | 9% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 751 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
