Fried Baby Artichokes
Crispy, golden, and bursting with flavor, these Fried Baby Artichokes are the perfect appetizer or snack for any occasion. Tender baby artichokes are transformed into crunchy delights with a coating of panko breadcrumbs, Parmesan cheese, and fragrant garlic powder. Carefully fried to perfection, each bite delivers a satisfying crunch followed by the delicate, nutty flavor of the artichoke. Lemon juice adds a zesty brightness, while fresh parsley provides a pop of color and freshness. Whether served on their own, garnished with lemon wedges, or paired with your favorite dipping sauce, this quick and easy recipe is sure to impress. Perfect for entertaining or elevating your next dinner party, these Fried Baby Artichokes will have everyone reaching for seconds.
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Recipe Information
Ingredients
- 12 pieces Baby artichokes
- 1 piece Lemon
- 1 cup All-purpose flour
- 2 pieces Eggs
- 1 cup Panko breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 2 cups Vegetable oil
- 2 tablespoons Fresh parsley
Instructions
Fill a large bowl with cold water and add the juice of one lemon to create acidulated water.
Trim and prepare the baby artichokes by removing the tough outer leaves and cutting off the top third of the artichoke. Cut each artichoke in half lengthwise and immediately submerge them in the acidulated water to prevent browning.
In a small bowl, mix the all-purpose flour with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. In a second bowl, beat the eggs. In a third bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, and the remaining salt and pepper.
Remove the artichokes from the water and pat them dry with a clean kitchen towel.
Dredge each artichoke half in the flour mixture, then dip it in the beaten eggs, and finally coat it with the panko breadcrumb mixture. Press lightly to ensure the coating adheres.
In a deep skillet or heavy-bottomed pot, heat the vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature for optimal frying.
Carefully add the coated artichokes to the hot oil in small batches, frying them for 2-3 minutes per side or until golden brown and crispy. Remove with a slotted spoon and let them drain on a paper towel-lined plate.
Garnish the fried baby artichokes with chopped fresh parsley and serve immediately. Optional: Serve with lemon wedges or a dipping sauce of your choice.
Nutrition Facts
Calories |
5268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 445.2 g | 571% | |
| Saturated Fat | 71.1 g | 356% | |
| Polyunsaturated Fat | 268.9 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 4966 mg | 216% | |
| Total Carbohydrate | 295.3 g | 107% | |
| Dietary Fiber | 91.0 g | 325% | |
| Total Sugars | 17.7 g | ||
| Protein | 97.2 g | 194% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1030 mg | 79% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 4489 mg | 96% | |
*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.
