Fried Artichokes with Lemon Garlic Sauce
- Prep 15min
ByGirl Who Ate Everything
Updated December 5, 2014
teaspoon minced garlic
teaspoons fresh lemon juice
cups Italian bread crumbs
(15 ounce) can quartered artichoke hearts, drained
cup grated parmesan cheese
Combine mayonnaise, garlic, lemon zest and juice in a small bowl and add salt and pepper to taste. Chill in the refrigerator while frying the artichokes.
Heat oil in a small skillet to about 350°F.
Whisk egg and milk in a small bowl. Combine Parmesan and breadcrumbs and place in another small bowl. Dip artichoke in egg mixture coating well, then dip in breadcrumb mixture.
Fry artichokes for 2-3 minutes or until golden brown. Remove artichokes from skillet and place on a paper towel to drain the excess oil. Sprinkle with additional Parmesan cheese. Serve immediately with lemon garlic dipping sauce.
Nutrition InformationNo nutrition information available for this recipe
More About This Recipe
- Fried artichokes are one of my favorite appetizers at the restaurant that my family and I eat at often. Last time we were there I paid detailed attention to the flavors and details of the dish so that I could try to replicate it on my own at home.
These Fried Artichokes with Lemon Garlic Sauce tasted just like the ones at the fancy restaurant but made at a fraction of the cost.
Start off with canned and quartered artichokes – no meticulous chopping here. The artichokes are dipped in an egg mixture, coated in a Parmesan breadcrumb crust, and then fried for a few minutes to get them nice and crispy. A quick light lemon garlic sauce is the perfect compliment to dip them in.
I have eaten artichokes boiled and steamed, in dips and salads; heck, I even have fake artichokes in my flower arrangements around my kitchen. But until recently I hadn’t discovered that my favorite way to eat an artichoke is fried.
I was thrilled to discover that frying the artichokes actually brings out their sweetness. These Fried Artichokes definitely aren’t your typical appetizer but are unique and tasty. They are a quick and easy appetizer to whip up for your friends or family.
Christy joined the Tablespoon team to share her recipes and inspire family food fun. Watch her Tablespoon member profile for great new recipes!
This artichoke pasta recipe is an easy, elegant spring dinner. It's tossed in a rich, flavorful lemon butter sauce and garnished with lots of fresh mint.
I got the idea for this artichoke pasta recipe a few weeks back, when my fridge was overflowing with spring artichokes. Jumbo ones, baby ones, and every size in between. One day, I had steamed a few of the large artichokes for this post, and after I finished taking the photos, I stood at the counter, snacking on the meaty leaves dipped in lemon butter sauce.
Of course, I knew that artichokes and butter were a classic combination, but it had been a while since I’d tasted them together. After one bite, I started grinning. The artichokes and lemon butter sauce were a perfect match. I immediately started dreaming up ways to make them into a meal.
Enter: this artichoke pasta recipe. I still had a stash of baby artichokes on hand, so I roasted them up and tossed them with pasta and the lemon butter sauce. Then, I added mint and parsley for fresh flavor and finished it off with pine nuts for crunch. I took one taste, and I was hooked. I think you will be too!
My fiance and I LOVE artichokes. We usually dip the leaves and heart in mayo (I thought it was weird before I tried it. so deliecious!) I thought I would try this recipe for something special. I thought the lemon butter was WAY too lemony! I did not like it. I thought it seriously overpowered the artichoke. I went and got some mayo to finish my meal. My fiance liked the lemon butter, but he still preferred the mayo. If I make this recipe again, I will cut the lemon down at least in half.
I wait for that same time every year. it's artichoke season . Love the garlic and the lemon. and it works well, just adjust to suit your tastes a firm family favourite
@ A Cook from California--The more I thought about your statement, the more it made sense. We are incorrectly commenting and rating recipes based on our personal taste. Your comment, ". can be used as a starting point for coming up with your own ideas. " will serve as the basis of how I rate recipes in the future. Thank you!
Too buttery/oily for me. I decided to just steam them with the lemon and then I make a roasted garlic/mayonnaise/vidalia onon mustard sauce to serve with it which I mix the fresh thyme into.
Hello to everyone writing a review on any recipe. In order to cook you need to know what you like and dislike. Add more of what you like and less or none of what you dislike, it's as simple as that. Artichokes are not loved by everyone. This recipe has great tips and can be used as a starting point for coming up with your own ideas on different dips for artichokes. I will vary it every time I make it.
The lemon butter was absolutely delicious - more flavorful than any other accompaniment for steamed artichokes that I've ever had!
The garlic-butter sauce was awesome. The first couple of bites, I thought it was a little too lemony, but I actually liked it a lot. And, I threw a couple of lemon slices in the boiling water used to steam the artichokes, so it was very citrus-y. Delish.
My guests could not stop raving about the seasoned butter. I thought it wasn't the best artichoke recipe I've ever tasted, but it was certainly delicious.
Loved the recipe, very lovely and definatly a keeper. I do not agree with the past comments on to much lemon, the lemon is fabulous. and I would definatly keep using as much garlic, DO NOT CUT DOWN ON GARLIC, EVER! So So Good.
If you love lemon & garlic, this is a wonderful recipe. Unlike the other reviews, I wouldn't change a thing in the dipping sauce recipe.
One word: MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM
I give this two separate ratings: If I were to make this as written, I would not make it again. However, fortunately for me I've made a habit of reading the prior reviews and did not add the lemon juice until AFTER I had mixed everything else together. I had only juiced 1/4 cup of lemon, but ended up using only half of that (whatever that measurement would be), and I considered that still a little lemony for my taste. I give this a rating of at least a 3 if you scale back on the lemon. I'll be making it again tomorrow night with maybe a tablespoon of lemon juice. Mine took only 30 min to get fork tender. It was perfect down to the (and including) the stem.
i added about 3 Tbsp. of fresh finely minced dill, and loved it. Leftover sauce is great for dipping crusty breads, or with fish, or over steamed broccoli or asparagus.
Like some of the other cooks, I trimmed and scraped my artichokes then steamed for about 25 minutes. I also cut way back on the lemon. We love this delicious dip!
The following chef's were right, too much lemon. The lemon was so over-powering I ended up throwing this dish in the garbage, yuck!
Reducing the lemon is right on the mark. I filled the centers with a mix of diced hearts of palm, grated parmesan and this WONDERFUL Artichoke Antipasto I found at Trader Joe's stores--scrumptious!
I also hollowed out the artichoke (removed the inner leaves and scraped down to the heart). They steamed in about 30 minutes this way. I stuffed them with spaghetti squash and gargonzola cheese and then topped them with the sauce. I also greatly reduced the lemon and found the sauce to be quite tasty. My guests were so impressed. The hardest thing about this recipe is finding good looking artichokes.
Followed recipe, but used the juice from one Meyer lemon. This lemon has a sweeter juice and the lemon itself provides a substantial amount of juice for a lemon. Loved all of the garlic.
I agree with the comment below that they are a little lemony as stated. However, cut back on the lemon juice and they are wonderful.
It was EXCELLENT. I cleaned out as much of the choke as possible and it had cooked quicker..and was fork tender it is a DO AGAIN MEAL.
The classic way to eat artichokes. Absolutely delicious, but cut way back on the lemon juice recommended in this recipe. I would suggest adding lemon juice in small quantities till it suites your taste.
This recipe needs to hae alot less lemon juice but was a great dish. I followed one of the other reviews and ended up using 1/4 cup lemon juice and it still needed a bit less.
A little too lemony for my taste.
Just as I was thinking that this recipe was not all that great, my husband said "Wow, these artichokes are really good." Our family gives a mixed review.
Better than fried artichokes with quick aioli dipping sauce
Apparently fried artichokes are a “thing”. Especially here in California.
Right now, they’re at every road side stand stretching from San Francisco down to LA and though I have yet to experience them in all their fried farm stand glory, I took it upon myself to recreate my own somewhat healthier version at home.
I mean, don’t get me wrong, if I were at a farm stand in Monterey right now you better bet your dollar I’d have my face in a big greasy pile of these. I’m not a girl scared of a little fry grease…especially when chicken or anything else is involved for that matter.
Anyway, when I first heard about fried artichokes being a “thing” last week my curiosity was peaked and I had to know more…like did they fry the entire ‘choke or just the hearts? Did you still scrape the leaves with your two front teeth? What sauce was served with such a thing and where could I find one right now, at ten o’clock at night.
Finally, after coming to the conclusion that I was just not going to find myself a fried artichoke close to midnight I grabbed a pen and started writing a recipe for what I thought would be a baked version.
We would have panko breadcrumbs and plenty of freshly grated Parmesan cheese, and a simple aioli sauce made from mayo, garlic and lemon juice. I couldn’t wait to try it out!
Turned out, my baked version still came out super crispy…like what I can imagine the “real” fried ones taste like. They’re rather fritter-like, with a cheesy crust revealing the soft and dense artichoke heart inside.
I ate mine alongside a sandwich for lunch, but think they would be perfect served alongside pretty much any entree this season. Heck, I’d eat ’em on their own any time of day…artichokes are vegetables, right?!
Better than Fried Artichokes with Quick Aioli Dipping Sauce
1 can whole artichoke hearts
1/4 cup freshly grated Parmesan cheese
1/2 cup Panko breadcrumbs (or seasoned Italian breadcrumbs)
Preheat oven to 375 degrees.
Drain and rinse the artichoke hearts then pat dry thoroughly with paper towels. In a small bowl, combine the breadcrumbs, cheese, salt and pepper. In another smaller bowl, crack the egg and beat lightly with a fork.
Line a baking sheet with tin foil or parchment paper and give a quick spray with non-stick cooking spray.
Lightly drench each heart in the egg then cover with the breadcrumbs. Bake for 25-30 minutes, flipping halfway through. While hearts are baking, prepare the sauce.
Mix together the mayonnaise, lemon juice, garlic and paprika until smooth. Serve with artichoke hearts.
Fried Artichokes With Lemon Aioli
Although I love just about any vegetable you could name, I must admit that spring vegetables such as artichokes, asparagus, fava beans, and tiny spring peas are my favorites. We planned our return to Umbria a week or two later than usual and unfortunately we arrived at the end of the spring harvest. Unlike North America where they import vegetables year round from different countries, if vegetables are not in season they simply are not available here in Italy. If you prefer certain vegetables, you learn very quickly that you have to enjoy them to the fullest when they are in season. If I had to pick one vegetable as my favorite, it would be artichokes, and I prepare them almost on a daily basis when they are available. After arriving back in Italy the beginning of May, the first thing I did was head to a local outdoor market to buy artichokes. I bought both the tiny purple ones as well as the larger spiny ones, and we actually made a meal of artichokes prepared three ways.
Artichokes are intimidating for many as they do require a fair amount of preparation before you can cook them. Once you have cleaned an artichoke or two, you will realize that although a bit time consuming, it is rather easy. You can see my post on How To Clean An Artichoke for help. While you clean your chokes, do keep them in a bowl of lemon water, so they do not oxidize and turn brown. This recipe is similar to how I prepare my Fried Zucchini Flowers as the cleaned chokes are cut into pieces, dipped in a light batter and are then fried in oil. I use sunflower oil for my deep frying, but any light tasting oil will work fine. I made a lemon a lemon aioli to dip my fried artichokes in, although my husband prefers them simply with a squeeze of lemon juice and a sprinkling of sea salt. I am including the sauce recipe, but they are just as tasty on their own.
Artichokes Growing In Our Garden Here In Umbria
Deborah Mele 2015