Crispy Battered Artichokes are a delicious appetizer or finger food. I’m taking advantage of the abundance of this wonderful vegetable to cook it in various ways. I love stuffed artichokes, but they’re also great filled with ricotta or with mortadella stuffing. If we want to preserve their flavor in jars, we can make them in oil or preserved naturally. I stock up on them every year. The quantity of ingredients for this recipe is generic, as artichokes can vary in size. I’ll give you the doses for the batter, which, if needed, can be quickly prepared again based on the number of artichokes to be battered. But now, let’s see how to prepare battered artichokes.
You can also read: Artichoke Cream Artichoke and Cheese Lasagna Sicilian Artichoke Caponata Pan-Grated Artichokes Artichoke and Potato Meatballs
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 840.10 (Kcal)
- Carbohydrates 35.85 (g) of which sugars 1.39 (g)
- Proteins 6.31 (g)
- Fat 77.39 (g) of which saturated 13.00 (g)of which unsaturated 58.77 (g)
- Fibers 5.12 (g)
- Sodium 441.88 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Crispy Battered Artichokes
- 6 artichokes
- 1.25 cups all-purpose flour
- 0.63 cups sparkling water
- 1 tbsp extra virgin olive oil
- 1 pinch salt
- 1 sprig parsley
- 10 oz peanut oil
- 1 lemon
- 4.25 cups water
What You Need for Crispy Battered Artichokes
- 1 Bowl
- Paper Towels
- 1 Small Pan
- 1 Tongs
- 2 Gloves
- Electric Whisks
Procedure for Crispy Battered Artichokes
Choose fresh and tender artichokes and rinse them under running water. Let them drain upside down for about ten minutes.
Meanwhile, pour the water into a bowl and squeeze the lemon juice into it. This is done to prevent the artichokes from browning.
Wear gloves before cleaning the artichokes to avoid staining your hands. If gloves are not available, rub lemon on your hands.
Cut the stem off the artichokes and remove the tough outer leaves using a knife until reaching the tender part.
Cut the tips off each artichoke and divide it into 2 or 4 parts. Clean the stem by trimming the green parts, the residue, or the removed leaves.
If there is an internal choke between the leaf attachment and the heart, remove it with the tip of the knife.
As the artichokes are cleaned, immerse them in the acidulated water and cover with a plate or lid to keep them completely submerged.
Now, it’s time to prepare the batter. Chop a sprig of parsley and set it aside.
In a small bowl, put the flour, salt, and very cold sparkling water. Mix with electric whisks, then add the oil and chopped parsley and continue mixing for a few seconds.
Pour the oil into a small pan and heat over moderate heat. It should reach about 350°F.
Drain the artichokes and dry them with paper towels. Dip them in the batter and drop them into the hot oil. Don’t add too many at once to prevent them from sticking.
Turn them often and remove them when cooked, placing them on a plate with paper towels to absorb excess oil.
Continue this way until finished. Arrange on a serving plate and serve.
Crispy and dry battered artichokes are ready to be served. They can be enjoyed alone or with lemon juice.
Enjoy your meal!
Annamaria’s Tips
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