Low Sodium Crispy Fried Artichokes
Experience the perfect balance of crunch and flavor with this recipe for Low Sodium Crispy Fried Artichokes. A health-conscious twist on the classic appetizer, these artichokes are tenderized in unsalted vegetable broth infused with lemon before being coated in a seasoned panko breadcrumb mixture featuring garlic powder, black pepper, and Italian herbs. Fried to golden perfection in olive oil, these crispy delights offer all the satisfying texture without excessive salt. Quick and easy to prepare in under an hour, they make an elegant starter or snack that pairs beautifully with a light dipping sauce. Garnished with fresh parsley for a pop of color and flavor, these fried artichokes are a guilt-free indulgence that’s both heart-healthy and absolutely irresistible. Perfect for anyone seeking wholesome, low-sodium alternatives to their favorite fried foods!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 Whole artichokes
- 1 Lemon
- 1 cup All-purpose flour
- 2 Eggs
- 1 tablespoon Water
- 1 cup Panko breadcrumbs
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 teaspoon Dried Italian herbs
- 4 cups Unsalted vegetable broth
- 1 cup Olive oil
- 2 tablespoons Fresh parsley
Instructions
Fill a large pot with the unsalted vegetable broth and bring it to a boil.
Prepare the artichokes by trimming the stems and the spiky tops of each artichoke. Pull off the tough outer leaves until you reach the tender inner leaves.
Halve the artichokes and scoop out the fuzzy choke with a spoon.
Juice the lemon and rub the artichokes with the juice to prevent browning. Add the juiced lemon halves to the boiling broth for additional flavor.
Boil the prepared artichokes in the broth for about 10 minutes until they are tender. Remove the artichokes and drain well.
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs mixed with a tablespoon of water, and one with panko breadcrumbs mixed with black pepper, garlic powder, and Italian herbs.
Dip each artichoke half into the flour, then the egg mixture, and finally coat with the seasoned panko breadcrumbs.
Heat olive oil in a large skillet over medium-high heat. It's ready when a breadcrumb sizzles upon contact with the oil.
Fry the artichoke halves in batches, cut side down first, until golden and crispy, about 3-4 minutes per side.
Transfer fried artichokes to a paper towel-lined plate to drain excess oil.
Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
3223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.0 g | 305% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 21.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1256 mg | 55% | |
| Total Carbohydrate | 225.7 g | 82% | |
| Dietary Fiber | 49.5 g | 177% | |
| Total Sugars | 15.8 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 508 mg | 39% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 2702 mg | 57% | |
*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.
