Fried Artichokes: The Best Crispy, Flavorful, Appetizer

If you can’t resist anything artichoke-related AND anything fried, you’re in the right place.

In this post, you’ll find the full guide on how to make fried artichokes— from prepping fresh artichokes and getting that golden crispy perfection to pairing options and more!

I bet you may find fresh artichokes to be a mysterious, odd veggie that you don’t really know what to do with. Let’s dig into it and find out more about artichokes.

What are artichokes?

An artichoke is actually the bud of a thistle plant, picked before it blooms into a big purple flower. Artichokes are typically in season during the spring, from March to May. The best parts to eat are the tender leaves and the heart in the center. Artichokes have a slightly nutty flavor and they’re great steamed, grilled, or fried!

I think it’s just a magical veggie that is so beautiful and fun to work with. I will be honest though, it can be quite a hustle prepping fresh artichokes. You can also use jarred ones for this recipe, which I’ll get into in this post, but I really encourage you to try working with fresh ones at least once.

I am seriously thinking about framing these pics and hanging them in my kitchen:

Please slide the arrows left and right 🙂

Growing up, I always considered fried artichokes to be a real treat.

They’re available fresh only for a relatively short period of time and can be quite expensive. They are incredibly loved by everyone in my family and enjoyed in different ways.

At the top of our list we have: artichoke pasta, boiled artichokes, as a pizza topping, and of course, fried.

Whenever we eat out and there is an artichoke dish on the menu, we for sure order it.

This is how we first had fried artichokes and labneh.

Years and years ago, we were in this incredible restaurant that focuses on light, fresh, seasonal dishes. They had this fried artichoke on labneh dish. It had a creamy labneh spread across the plate, topped with these delicious, crispy fried artichokes. They were perfectly salted and dressed with a lemon garlic sauce. It was honestly so good, we knew we had to recreate it at home.

I like the artichokes to maintain even more of the crispiness, so I don’t dress them but mix the lemon and garlic in the labneh. This would also work with a thick plain yogurt if you’d like or your favorite vegan option. I toss the fried artichokes with sea salt and then serve them with this lemony, garlicky, tangy, delicious labneh.

If you haven’t already, you should check out my super easy labneh recipe:

What to look for when buying fresh artichokes?

When buying artichokes, look for a few things to make sure you’re getting the best:

• They should feel heavy and firm, not light or soft.
• The leaves should be tightly closed, not spread open, and the color should be a nice, vibrant green (or purple, depending on the variety).
• The stem should look fresh, not dry or discolored.

What to look for when buying marinated artichokes?

If you’re going for jarred, buy your favorite jarred ones. Look for ones that are packed in oil, not brine, as they tend to have a richer flavor. Check the label for minimal ingredients—ideally, it should just be artichokes, oil, and maybe some herbs. And always drain and pat them dry before using them to ensure they’re not too soggy!

How to prepare artichokes?

When prepping fresh artichokes, you want to get rid of all the inedible parts. This includes the tougher outer leaves, the outer layer of the stem, and the delicate hair-like part that covers the heart of the artichoke. You want to be left with the heart, the inner part of the stem, and the delicate close-to-the-heart part of the leaves.

As I mentioned before, when working with fresh artichokes, they can really stain your fingers brown. If you want to avoid that, wear gloves.

Also, make sure to have a large bowl of water with some lemon juice in it to dip the artichokes in.

This will help prevent the browning of the artichokes—just like apples and avocados, they can brown if not rubbed with lemon juice.

You can check out these pics for a still tutorial OR check out the super cool video I created 🙂

Check out the video inside the recipe card.

Fried Artichokes:

When frying the artichokes, make sure to:

• Dry the artichokes completely for maximum crispiness and minimum splatter.
• Use a neutral-flavored oil with a high smoking point, like vegetable or sunflower oil.
• Add the artichokes in when the oil is hot, but not too hot. And don’t overcrowd the pot—gradually add the artichokes to keep the oil temperature steady.
• Take the artichokes out when golden-brown (around 10 minutes) and place them in a colander to help maintain crispiness.
• Sprinkle with salt immediately after removing from the oil to ensure it sticks perfectly.

Ready to make the best fried artichokes?

Fried Artichokes | Tips:

1. Dip Options: Pair your crispy fried artichokes with a variety of dipping sauces to suit your taste:
   • Lemon Garlic Yogurt Dip: A classic combo of tangy yogurt, garlic, fresh lemon juice and zest.
   • Herbed Yogurt Dip: Add dill, parsley, chives or cilantro to your yogurt for a refreshing twist.
   • Spicy Yogurt Dip: Mix in some chili flakes or hot sauce for an extra kick.
   • Vegan Yogurt Dip: Use coconut or cashew yogurt as a base for a creamy, dairy-free option.
   • Tahini Dip: For a nutty, creamy dip, mix tahini with lemon juice, garlic, and a little cold water.
   • Mayo Dip: Combine regular or vegan mayo with garlic and lemon for a rich and creamy dip.
2. Serving Suggestions: You can add these crispy fried artichokes to all kinds of dishes for extra flavor and texture! Try them on pizzas, focaccias, or pastas, pile them on top of salads, stuff them into sandwiches, or simply enjoy them on their own.
3. Storage: For leftovers, store the fried artichokes in an airtight container in the fridge for up to 2 days. To maintain their crispiness, reheat them in the oven or air fryer.

Now that you’ve learned everything you need to know about fried artichokes, what are you waiting for? Whether you love this veggie as much as I do or are just curious about it, PLEASE try it—you will not regret it! And don’t forget to try my labneh recipe; it’s the perfect combo.