ARTICHOKE FRITTERS, very simple, quick and delicious, perfect as a main or side dish, also great as an appetizer with meat or fish.
Artichoke fritters are one of those dishes that turn even a quick dinner into something special. I found fresh artichokes at a good price, so I thought to prepare this easy recipe, perfect as a main course, side dish or appetizer. They’re quick to make and incredibly tasty, crispy on the outside and soft inside.
I usually use tender artichokes, clean them well and slice the hearts thinly. The batter is very simple: flour, eggs, water and a pinch of salt. Mix everything, add the artichokes and fry in a pan or use an air fryer.
The artichoke fritters also lend themselves to variations: use pecorino instead of parmesan, add pine nuts or breadcrumbs to the batter for extra crunch. Perfect for a dinner with friends or to accompany meat and fish.
Join me in the kitchen today — we’re making artichoke fritters.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 10 pieces
- Cooking methods: Frying, Air frying
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 2 artichokes
- 3/4 cup + 2 tbsp all-purpose flour (the one you usually use)
- 1 egg
- 1 pinch salt
- 3 tbsp + 1 tsp sparkling water
- pepper (optional)
- chopped parsley
- 1/2 cup grated Parmesan
Steps
Remove the tougher outer leaves and cut off the spiky tips, halve the artichokes, remove the inner choke and thinly slice the hearts.
Soak the slices in water with lemon to prevent them from browning.
In a bowl, beat the egg with salt and pepper, add the flour, sparkling water and grated cheese. Mix until you get a batter that is soft but not too runny.
Drain the artichokes well and add them to the batter, add chopped parsley and, if you like, a finely chopped garlic clove.
Heat a generous amount of oil in a pan, and with a spoon, drop small portions of batter with artichokes into the hot oil.
Fry until golden on both sides (about 3-4 minutes per side).
Drain on paper towels.Serve hot, optionally with a squeeze of lemon or an extra pinch of salt.
Enjoy your meal
If you like the recipe, click the stars at the bottom of the article. THANK YOU!
ARTICHOKE FRITTERS
Helpful tips:
For lighter fritters, cook them in the air fryer instead of frying.
Add a bit of fresh parsley to the batter for aroma.
Serve them hot, just made, with a drizzle of extra virgin olive oil.
They keep for 1 day in the refrigerator but lose crispness: better to eat them right away.
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FAQ ARTICHOKE FRITTERS
Can I make artichoke fritters without eggs?
Yes, you can replace the eggs with a flour-and-water batter or a vegan egg substitute, but the result will be less compact.
Can they be frozen?
It’s better to eat them fresh, but if you want you can freeze them raw and fry them when needed.
What is the best artichoke for fritters?
Small, tender artichokes, such as violetto or Roman varieties, give a sweet and delicate flavor.
Can they be made without eggs?
Yes, replace them with a flour-and-water batter or a vegan substitute, but the texture will be less compact.
