Fried Artichokes: the effortless, tasty recipe for deep-fried artichokes

Total time: 40 Min + Chilling time
Difficulty: Low
Serves: 6 people
By Cookist

Artichokes are like real flowers. The leaves (called "bracts") on the outside cover the edible, fuzzy center called the choke, which sits on top of a meaty core, called the "heart". It is this fleshy core that is battered and fried in this recipe. Deep-fried artichokes is an easy side dish or appetizer recipe that is especially popular in Italy.

They’re crispy on the outside and beautifully tender on the inside. Artichoke season runs from March to May, so you might find the best quality artichokes at this time. Look out for large round cimarole or globe artichokes.

What Is The Best Oil For Frying Artichokes?

Make sure to use an oil suitable for frying at higher temperatures. The best oils for deep-frying are canola, peanut, sunflower, or corn oil. An oil temperature of about 350°F to 375°F is perfect—use a thermometer to make sure the oil isn’t too hot, otherwise the breading will burn before the artichokes are cooked through.


How To Clean Artichokes Before Frying

It’s important to clean the artichokes properly. First, use a sharp knife to remove the tough outer leaves. Then remove the fuzzy outer parts. Cut the artichoke into wedges, and remove any of the chokes if there is.

Just note that the artichokes may discolor your hands so you can wear gloves, or you can rub your hands with a bit of lemon juice. As you prepare and clean the artichokes, make sure to place them in water, to prevent them from turning brown.

What To Serve With Deep-Fried Artichokes

Serve the artichokes immediately, as a side to a meaty main dish, and a salad. You can also serve them as an appetizer with your favorite dipping sauce.



If you’re using canned artichokes, allow them to drain first on a paper towel.

To make this in an Airfryer, place the artichokes in a single layer in the Airfryer basket. Fry 5-7 minutes, turn and fry for another 5-7 minutes.

You can also use frozen artichokes for this recipe. Allow to thaw completely, dry with a paper towel, then continue with the recipe.

How To Store Fried Artichokes

The deep-fried artichokes are best served immediately, but leftovers can be stored in the refrigerator for up to 3 days.

lemon, cut into wedges
200 g (1 cup)
6 g (1 tsp)
Olive oil
25 ml (1 3/4 tbsp)
200 ml (4/5 cup)
Oil for frying

How To Make Fried Artichokes

In a mixing bowl, whisk together the flour, salt, olive oil and egg.

Gradually pour in the milk and whisk until smooth. Cover with plastic wrap and chill in the fridge for 1 hour.

Meanwhile, cut off artichoke stems, discard outer leaves until you reach the soft ones.

Clean the stem, cut off 2/3 of the tips and clean the inside. Then cut into wedges.

Soak artichoke wedges in a bowl with water and lemon.

Then drain and pat dry.

Add artichoke wedges into the chilled batter and toss to coat.

Fry in hot oil for 3-4 minutes or until golden.

Allow to drain on a kitchen towel and enjoy.

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