Fried Artichokes Recipe
Make Fried Artichokes Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Prep & Brine
Batter & Coating
Seasoning & Finish
Frying
Method
Prep & Brine
- 1
Trim artichokes
Trim each artichoke: remove tough outer leaves until you reach the softer pale leaves. Cut off the top 1/3 with a sharp knife. Trim the stem so artichokes sit flat and remove any tough outer stem skin. Immediately rub or drop trimmed artichokes into the lemon-water brine to prevent browning.
- 2
Halve or quarter
Depending on size, halve (for baby artichokes) or quarter (for medium globe) each artichoke lengthwise. If the choke (fuzzy center) is present and accessible, use a small spoon to scoop it out. Place pieces into the prepared lemon brine.
- 3
Brine
In a large bowl combine 1 cup lemon juice, 2 cups water and 1 tablespoon kosher salt. Submerge the trimmed artichoke pieces and let sit 15–20 minutes to remove bitterness and keep color. Drain and gently pat dry with paper towels before coating.
Batter & Coating
- 4
Make batter
In a medium bowl whisk together 1 cup all-purpose flour, 1 tablespoon cornstarch, 1/2 teaspoon baking powder, 1 teaspoon fine sea salt and 1/2 teaspoon ground black pepper. If using, beat 1 egg in a small bowl and whisk into the dry mix. Slowly add 1 cup very cold sparkling water, stirring just until combined — a few small lumps are fine. Batter should be thick enough to cling but still pourable; adjust with a tablespoon of flour or cold water if needed.
- 5
Optional cheese dust
If using grated Parmesan/Pecorino, mix the 1/4 cup into the flour mixture for a savory note, or sprinkle on hot artichokes after frying.
Frying
- 6
Heat oil
In a heavy, deep skillet or a deep pot, pour enough oil to give about 1 to 1.5 inches depth (approximately 3–4 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and float immediately.
- 7
Coat artichokes
Working in batches to avoid crowding, toss the drained, dried artichoke pieces into the batter to coat thoroughly, letting excess drip off for 5–10 seconds. For extra crunch, you can dredge pieces in a little extra flour before battering.
- 8
Fry
Carefully lower battered artichokes into hot oil and fry 2–4 minutes per side (total 4–6 minutes) until golden brown and crisp and the interior is tender when pierced with a knife. Maintain oil temperature between 325–350°F (160–175°C); adjust heat as needed. Do not overcrowd the pan — fry in batches of 6–8 pieces.
- 9
Drain
Using a slotted spoon or spider, transfer fried artichokes to a rack set over a baking sheet or paper towels to drain excess oil. Immediately season with flaky salt.
Finish & Serve
- 10
Garnish
Sprinkle chopped fresh parsley and, if desired, a light dusting of grated Parmesan or Pecorino over the hot artichokes. Squeeze fresh lemon wedges over them to taste.
- 11
Serve hot
Serve the fried artichokes hot as an appetizer or side. Provide additional lemon wedges and a dipping sauce if desired (aioli, garlic-yogurt sauce, or simple mayo with lemon and smoked paprika).
