Crispy fried artichoke hearts with salsa verde

Course Appetizer/ Snack
Cuisine Italian
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 4 servings
Author Adore Foods


  • 4 jars 6oz/ 170g each marinated artichokes hearts
  • all purpose flour to dust
  • 1 large egg lightly beaten
  • 1 cup panko breadcrumbs
  • olive oil for frying
  • Salsa Verde
  • 1 shallot finely chopped
  • 1 cup fresh parsley roughly chopped
  • 1/4 cup fresh oregano roughly chopped
  • 5 large fresh basil leaves roughly chopped
  • 1 lemon juice and zest
  • 2 tablespoons pine nuts
  • olive oil
  • salt and pepper


  1. Start making your Salsa verde. Put all the fresh ingredients in a food processor and pulse to combine. Add pine nuts, lemon zest and lemon juice and pulse again. Add slowly olive oil until you have the desired consistency. Season with salt and pepper and refrigerate.
  2. To make fried artichokes, drain and rise them and then pat dry on paper towels. In 3 separate bowls add flour, egg and panko breadcrumbs. Dip each artichoke piece first in flour then in egg and last, in breadcrumbs. Place them on a large plate as you go.
  3. In a large frying pan add 1 inch/ 2 cm olive oil and heat on medium high heat. When hot, add prepared artichokes in batches and cook 2-3 minutes on each side until golden and crispy. Remove them from the pan and drain off oil excess on paper towels.
  4. Serve warm with salsa verde

Recipe Notes

* To be sure that I will have crispy artichokes, I took a bit more time than usual in being sure they were as dried as possible before dipping each piece in flour. First, I laid them on a double layered paper towel and left them there for at least 3-5 minutes. Then, I repeated the process and moved them on the other side for another couple of minutes. Last step was grabbing a large paper towel piece and get piece by piece into it, squeezing gently to remove any excess left.

* This recipe was slightly adapted from Delicious Magazine UK, March 2016 issue