Crispy Fried Artichoke Hearts with Lemon Garlic Aioli
Crispy fried artichoke hearts with a full breaded crust and a soft center, served with a creamy lemon garlic aioli dipping sauce. Made with canned artichoke hearts for consistent texture and an easy, restaurant-style appetizer at home.
Servings 4 to 6
Calories 520kcal
Equipment
- Dutch Oven or heavy pot. Holds the heat for frying.
- thermometer for frying Helps maintain oil at 350°F (175°C).
- 3 mixing bowls For dredging and breading.
- slotted spoon or spider. Lifts artichokes safely from oil.
- baking sheet lined with paper towels. Drains excess oil.
Ingredients
Lemon Garlic Aioli Dipping Sauce:
- ½ cup (120 g) full-fat sour cream
- ½ cup (120 g) full-fat mayonnaise
- zest of 1 lemon
- 2 tbsps (30 ml) lemon juice
- 1 tbsp (15 ml) olive oil
- 2 cloves garlic grated into a paste
- ¼ tsp (1 g) dry mustard
- ¼ tsp (1.5 g) sea salt plus more to taste
- ¼ tsp (0.5 g) white pepper
Fried Artichokes:
- 2 can (14 oz / 396 g each) whole artichoke hearts drained
- 1 cup (125 g) all-purpose flour
- ¼ cup (30 g) cornstarch
- 1 tsp (3 g) garlic powder
- 1 tsp (3 g) onion powder
- 1 tsp (6 g) sea salt
- 1 tsp (2 g) ground black pepper
- 4 large eggs beaten
- ⅓ cup (35 g) Parmesan cheese freshly grated
- 2 tbsps (8 g) fresh parsley finely chopped
- 1 cup (100 g) plain breadcrumbs
- 3 cups (720 ml) vegetable oil for frying
Instructions
- In a medium bowl, stir together the sour cream, mayonnaise, lemon zest, lemon juice, olive oil, garlic, dry mustard, salt, and white pepper until smooth and creamy. Taste and adjust seasoning as needed, then cover and refrigerate until ready to serve.½ cup (120 g) full-fat sour cream, ½ cup (120 g) full-fat mayonnaise, zest of 1 lemon, 2 tbsps (30 ml) lemon juice, 1 tbsp (15 ml) olive oil, 2 cloves garlic, ¼ tsp (1 g) dry mustard, ¼ tsp (1.5 g) sea salt, ¼ tsp (0.5 g) white pepper
- Drain the artichoke hearts, cut them in half lengthwise, and pat them very dry with paper towels so the coating adheres properly and the oil does not splatter.2 can (14 oz / 396 g each) whole artichoke hearts
- In a large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, salt, and black pepper.1 cup (125 g) all-purpose flour, ¼ cup (30 g) cornstarch, 1 tsp (3 g) garlic powder, 1 tsp (3 g) onion powder, 1 tsp (6 g) sea salt, 1 tsp (2 g) ground black pepper
- In a separate bowl, combine the beaten eggs, Parmesan cheese, and chopped parsley.4 large eggs, ⅓ cup (35 g) Parmesan cheese, 2 tbsps (8 g) fresh parsley
- Place the breadcrumbs in a third bowl.1 cup (100 g) plain breadcrumbs
- Dredge each artichoke piece in the flour mixture, coating evenly and shaking off any excess. Dip into the egg mixture, then coat thoroughly in the breadcrumbs. Arrange the breaded artichokes on a baking sheet while finishing the remaining pieces.
- Heat the vegetable oil in a Dutch oven or heavy pot to 350°F (175°C), with the oil about 2 inches (5 cm) deep.3 cups (720 ml) vegetable oil
- Fry the artichokes in batches, being careful not to overcrowd the pot. Cook for 2–4 minutes, or until golden brown and crisp.
- Transfer the fried artichokes to a paper towel-lined baking sheet to drain. Serve warm with the lemon garlic aioli dipping sauce and lemon wedges, if desired.
Notes
- Use freshly grated Parmesan for the best melting and coating texture.
- Keep the oil temperature even at 350°F (175°C) to avoid greasy or uneven results.
- Fry in small batches to maintain crisp texture and even cooking.
- The aioli can be made up to 2 days ahead and stored in the refrigerator.
- Reheat leftovers in a 375°F (190°C) oven or air fryer until crisp again.
- Nutrition is estimated and assumes approximately 10–15% of the frying oil is absorbed during cooking; actual amounts will vary.
Nutrition
Serving: 170g | Calories: 520kcal | Carbohydrates: 32g | Protein: 9g | Fat: 39g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Cholesterol: 115mg | Sodium: 620mg | Potassium: 310mg | Fiber: 4g | Sugar: 2g | Vitamin A: 450IU | Vitamin C: 18mg | Calcium: 140mg | Iron: 2mg