Fried Artichoke Hearts

February 14, 2014 • appetizers, Holiday, Italian Food, Lemons, Side Dish, Uncategorized, Vegetarian

Fried Artichoke Hearts

Artichoke hearts…my favorites!!! And as a special treat – – shhh – – I’m whispering now – – they are fried.  sprinkled with lemon.  topped with parmesan cheese.  and sea salt. 

The key word here is “treat” and that’s just what the day of love demands.

Plus…artichokes are aphrodisiacs. Bring it on, Valentine’s Day ;)

Check out the best little helper in the world, my tiny twin. She loves to help me with our meals and she has no idea how much I treasure our time together. What a blessing :)

Fried Artichoke Hearts

Fried Artichoke Hearts

Fried Artichoke Hearts

Fried Artichoke Hearts Fried Artichoke Hearts Fried Artichoke Hearts Fried Artichoke Hearts

Fried Artichoke Hearts

Fried Artichoke Hearts

Fried Artichoke Hearts


  • 6 artichokes
  • 3 lemons
  • 2 1/2 cups flour
  • 1 cup grated parmesan cheese
  • salt and pepper
  • 1 tbsp. garlic powder
  • 6 eggs
  • 2 tsp. coarse sea salt
  • parmesan cheese for garnishing
  • 1 lemon, sliced for garnishing


Fill a large mixing bowl with cold water and 1 1/2 lemons.

Prep the artichokes by peeling off at least 3/4 of the leaves, to expose the softer, more malleable leaves close to the heart. (This takes practice to estimate.) Cut off the top 1 inch of each artichoke. With a knife, clean the base and stalk of each artichoke by peeling back the top layer. Quarter each artichoke. Using a spoon, remove the choke and purple leaves near the heart. Place in the cold lemon water.

In the meantime, prep your dredging station with the flour, garlic powder, 1/2 cup parmesan cheese, and a pinch of salt and pepper in one dish. In another, whisk 6 eggs with 1/2 cup parmesan cheese.

Dredge each quartered artichoke heart in the flour mixture and then the egg mixture.

In the meantime, heat 1 inch vegetable oil in an enameled caste iron pan over medium low heat.

Place each battered artichoke heart in oil and fry until golden brown on all sides.

Squeeze fresh lemon wedges over chokes, sprinkle with sea salt and parmesan cheese.


Note: In case you're artichoke leaves are not quite tender enough (perhaps you didn't take enough leaves off when prepping them or perhaps the oil was too hot and they fried too quickly), not to worry! Simply place them in a roasting dish, cover, and bake at 350 for another hour. They won't be as crisp as they were when freshly fried, but they're still delicious. Remember, this is just a back-up plan until you master the technique of the artichokes. They are a labor of love :)

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6 Responses to Fried Artichoke Hearts

  1. […] options… Spicy Bucatini with Roasted Tomato and White Wine Sauce, Fried Artichoke Hearts, Fresh Green Bean Salad with Celery and Garlic, Mediterranean Plate with Tomato Avocado Feta […]

  2. Jen Bullano Ridgley says:

    These are making me so hungry! Can’t wait to try them!

  3. […] nearer to Easter, I try to find new ways to enjoy them.   Over the past year, I have also made Fried Artichoke Hearts and Baked Artichokes w/Lemon Sauce. This year, I simply roasted them with fresh garlic cloves […]

  4. Aleka says:

    It looks yummy….! and what a helper…!
    Love you all

  5. Louise says:

    What a wonderful and beautiful helper!!! Nana is so proud of you all.

  6. Andrea says:

    Looks really yummy. Can’t wait to try it.
    Happy Valentine’s Day!

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