Fried Artichoke Hearts: Easy Fried Artichoke Salad Recipe
Written by MasterClass
Last updated: Jul 15, 2021 • 3 min read
Fried artichoke hearts are an easy appetizer or quick snack. Serve crispy, mouth-watering fried artichoke hearts the next time you host friends or family.
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What Is a Fried Artichoke Heart?
A fried artichoke heart is a crispy side dish that has a slight nutty and sweet flavor similar to the taste of asparagus. Artichokes are a type of thistle, or plant in the daisy family (Asteraceae), and are considered a vegetable. They consist of a choke, located in the center of the plant, and outer petals that surround the choke. Everything but the choke is edible.
Fried artichokes are made by cooking the outer petals of the artichoke in a pan of hot oil. You can also use an air fryer to deep fry artichoke hearts instead of pan frying. As the artichokes cook, they soften from the heat, making the hard, green petals juicy on the inside and coated in a crunchy, golden brown layer on the outside.
4 Dipping Sauces to Serve With Fried Artichoke Hearts
Pairing your fried artichoke hearts with a dipping sauce is a great way to add an extra layer of flavor.
- 1. Lemon garlic aioli sauce: For a light dipping sauce with a refreshing flavor, mix together lemon juice, minced garlic, and olive oil. Sprinkle in some salt, pepper, and thyme to add a kick to this classic Italian combination.
- 2. Blue cheese sauce: To create this creamy sauce, mix crumbled blue cheese with sour cream, chives, and pepper. This sharp, cold dip adds a great contrast to the sweet fried artichokes.
- 3. Hollandaise sauce: The rich, buttery sauce pairs nicely with the salty crunch of the fried artichokes. In a small bowl, whisk together egg yolk, lemon juice, and water. Cook the mixture, stirring it as it bubbles. Add in butter to thicken the sauce. Serve cool or warm alongside your fried artichokes.
- 4. Za’atar sauce: Mix together Greek yogurt, mayonnaise, sour cream, sesame seeds, Dijon mustard, and pepper to create a tangy, herb sauce that adds a creamy texture. This sauce pairs well with artichoke hearts fried with panko breadcrumbs.
Fried Artichoke Salad Recipe
makes
prep time
10 mintotal time
40 mincook time
30 minIngredients
- 1
Using a sharp knife, cut and discard the outer petals of the artichoke. Once the hard outer layer of the artichoke petals is removed, you can then cut the softer inner petals into four cubes. Repeat this for each artichoke. After cutting and cubing the artichokes, rinse the artichoke hearts in cool water and pat them dry with a paper towel.
- 2
Add the breadcrumbs and chopped garlic to a medium bowl. Using a fork or whisk, mix the two dry ingredients together and set the mixture aside.
- 3
In a medium bowl, crack and whisk the eggs. Add two pinches of pepper to the mixture and set this bowl next to the bowl of breadcrumbs and chopped garlic.
- 4
Pour vegetable oil in a large frying pan, so the entire pan is covered in a 1-inch layer of oil. Set your stove to low-medium heat and let the oil slowly heat up to around 350 degrees Fahrenheit. If you don’t have a cooking thermometer, you can place a popcorn kernel in the oil. Kernels pop at around 350 degrees Fahrenheit, so this also indicates the temperature of your oil.
- 5
Dip the artichoke heart in the flour, and then dunk it in the egg mixture. The egg will help the breadcrumbs stick to the artichoke hearts. Next, roll the artichoke heart in the breadcrumbs and garlic, fully covering the entire piece to layer the breading.
- 6
Gently place the breaded artichoke hearts into the oil; avoid overcrowding the pan to prevent the oil from burning. Let the artichoke hearts cook for about 3–4 minutes before flipping to the other side.
- 7
When the artichokes are done cooking, lay them on a paper towel and gently pat them dry to absorb excess oil.
- 8
Using a strainer or colander, rinse the chopped kale in cool water and gently pat the leaves dry with a paper towel. Move the kale to a large bowl. Add the fried artichoke hearts and pistachios to the bowl.
- 9
For a light dressing, squeeze fresh lemon juice, and drizzle olive oil over the salad. Using tongs or two spoons, gently toss the salad to mix everything together.
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