Artichokes Fritti Recipe

Prepare artichokes

If using baby artichokes: trim stems flush with base, remove any tough outer leaves, cut off top 1/3 with a serrated knife to remove sharp tips. If using medium globe artichokes: halve or quarter each, remove choke with a spoon, and trim stems and outer leaves. Immediately place trimmed pieces into a bowl with the water and white wine (or lemon juice) plus 1 tsp salt to prevent browning.

Simmer: Bring the poaching liquid to a gentle simmer in a medium saucepan. Add the prepared artichokes, cover, and simmer for 8–12 minutes until tender when pierced with a knife but still holding shape. Drain well and let cool slightly on a rack or paper towels. Pat dry thoroughly — excess moisture prevents crisp breading.

Set up breading station

Arrange three shallow bowls or rimmed plates: 1) flour (mix in the 0.25 cup cornmeal if using), 2) beaten eggs whisked with 2 tbsp cold water, and 3) panko breadcrumbs mixed with grated Parmesan, garlic powder, dried oregano, 0.5 tsp black pepper and 1 tsp salt. Break larger artichoke pieces into bite-size portions if needed.

Bread the artichokes

Working in batches, dredge each artichoke piece first in flour shaking off excess, then dip into the egg wash, letting excess drip back, and finally press into the panko-Parmesan mixture to coat evenly. Place breaded pieces onto a wire rack; let rest 5 minutes to help coating adhere.

Heat oil

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 inch (approx. the 4 cups indicated). Heat over medium-high until oil reaches 350°F (175°C) or until a breadcrumb sizzles and browns in about 30 seconds. Maintain temperature between 325–350°F during frying.

Fry

Fry breaded artichokes in batches (do not overcrowd) for 2–4 minutes per side, turning as needed, until golden brown and crisp. Adjust heat to keep oil from smoking. Use a slotted spoon or spider to transfer fried pieces to a paper-towel-lined tray or wire rack set over a sheet pan to drain. Immediately season with a light sprinkle of salt and a squeeze of lemon if desired.

Make dip

In a small bowl combine mayonnaise and Greek yogurt (or sour cream). Add minced garlic, chopped parsley and chives, lemon juice, olive oil, 0.5 tsp salt, 0.25 tsp black pepper and optional hot sauce. Stir until smooth. Taste and adjust seasoning or acidity with more lemon or salt. Chill for 10–15 minutes to let flavors meld, or serve immediately.

Serve: Arrange hot artichokes fritti on a platter with lemon wedges and the garlic & herb dip for dipping.