Fried Artichoke Recipe to Add Some Super Yum to Your Dinner Party
Prepare to up your appetizer game to new heights with my fried artichoke recipe, and give your dinner guests a crispy, nutty, and indulgent treat that more than gives a bowl of fried potatoes a run for its money.
Fried Artichoke Recipe
Artichokes may not make too many’s peoples top five food lists, but it’s remarkable what you can do with a jar of marinated artichokes and the right ingredients.
Coated in breadcrumbs, these fried artichokes initially ignite your palate with a golden-crusted crunch, before unleashing the earthy, nutty, and sweet tones of the fried artichoke, making for a pre-dinner snack that you won’t be able to stop your hand from reaching into the bowl for yet another one!
Ingredients
To make my fried artichoke recipe, you’ll need the following ingredients:
- Marinated Artichoke Hearts – 10 oz jar (285 grams)
- Panko Breadcrumbs – 1 cup
- Plain (All-Purpose) Flour – 1/2 cup
- Eggs – 1 egg, whisked
- Sunflower Oil (or any neutral-tasting frying oil) – 1 cup
- Salt – a pinch
- Black Pepper – a pinch
I could only find the small deli artichoke hearts at my local store. It’s easier to work with larger (whole or halved) marinated artichoke hearts. But worry not, any size of marinated artichoke will be delicious using this recipe.
Step-by-Step Instructions
Step 1 – First, coat the artichokes in flour.
Step 2 – Then, coat them in the whisked egg.
Step 3 – Add a pinch of salt and black pepper to the breadcrumbs, and coat the artichokes in the Panko breadcrumbs.
Step 4 – In a frying pan, over medium-high heat, add the oil.
Step 5 – When the oil is shimmering, add the artichokes and fry them for about 2 minutes until the coating on the bottom is crisp and golden.
Step 6 – Turn the artichokes on the other side and fry for another 2 minutes.
Step 7 – Remove them from the pan and onto a wire rack or a plate with a paper towel to absorb the oil.
Just look at those golden beauties, nestled snuggly in the serving bowl together! To really take this dish to the next level, I always serve them with a dipping sauce, and my lemon basil aioli is often a favorite go-to of mine.
That breadcrumb coating really does take the texture of this dish to mind-blowing levels, providing the perfect crunch to the softer, oily texture of the artichokes.
If you’re hosting a party, celebration, or gathering, these fritters are such a great option to serve as part of a large spread.
Get your hands in there, pick up a fried artichoke, and scoop up a big, thick dollop of dipping sauce.
Enjoy the zesty creaminess of the sauce, the crispy crunch of the breadcrumbs, and the nutty, earthy tones of the marinated artichokes, all melding together to make one sensational mouthful that will keep you reaching for another, and another!
Fried Artichoke Recipe Card
Fried Artichokes
Ingredients
- 10 oz marinated artichoke hearts (285 grams)
- 1 cup panko breadcrumbs
- 1/2 cup plain (all-purpose) flour
- 1 egg, whisked
- 1 cup sunflower oil (or any neutral-tasting frying oil)
- a pinch of salt
- a pinch of black pepper
Instructions
- First, coat the artichokes in flour.
- Then, coat them in the whisked egg.
- Add a pinch of salt and black pepper to the Panko breadcrumbs, and coat the artichokes in the breadcrumbs.
- In a frying pan, over medium-high heat, add the oil.
- When the oil is shimmering, add the artichokes and fry them for about 2 minutes until the coating on the bottom is crisp and golden.
- Turn the artichokes on the other side and fry for another 2 minutes until they're golden all over. If your artichoke pieces have 3 sides, make sure to fry that third side as well.
- Remove the artichokes from the pan and onto a wire rack or a plate with a paper towel to absorb the oil. To really take this dish to the next level, I always serve them with a dipping sauce, and my lemon basil aioli is often a favorite go-to of mine.
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Got a dinner party or celebration coming up? Keep my fried artichoke recipe on hand by saving it to one of your recipe boards.
Can I use artichoke hearts in a can that are not marinated?
You could use canned, non-marinated artichokes but the result won’t be as flavorful.
I recommend making a quick homemade marinade (Italian seasoning, lemon juice, extra-virgin olive oil, salt, black pepper, and minced garlic). Drain and rinse the canned artichoke and then marinate them for at least one hour.
Oh Yummy! I wasn’t able to make the sauce but I am going to the store to buy fresh basil today because those by themselves were absolutely fabulous I always look for a recipe that has a wow factor in it and the way these are made are simple and yet still carry the wow factor and you were not kidding when you said that crunchy burst of crust before the artichoke.. absolutely wonderful thank you for the recipe I will make this many times to come!