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Crispy Coated Artichokes Recipe

Crispy Coated Artichokes

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (63)

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Average Rating:

Total Reviews: 63

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  • on November 23, 2011

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    I don't understand the low ratings on this recipe. I've made these several times and they never came out soggy or tasting like cardboard. They were great!! I always use the spicy ranch dressing (Outback recipe for dipping and it is super delish!

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  • on July 20, 2010

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    I love tempura veggies you get at Asian restaurants so this was a good homemade recipe. Hubby liked it too.

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  • on April 01, 2010

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    Decided to try this when using new fryer with temperature control but found that that 5 min at recipe temp was much too long as pieces were almost burnt. On 2nd batch did only 2 1/2 min and turned out great! Per prior reviews, I drained the artichokes well and put in fridge, skipped the egg process and dusted artichokes with combo cornstarch/flour/Italian seasoning. Definitely a do-over to munch on as we cook other things.

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  • on December 12, 2009

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    I read through the reviews, and those that had lower ratings apparently also used poor quality ingredients. Hello! Italian seasoning and italian dressing are two completely different things! Use a finely ground cornmeal, good quality vegetable oil, and well drained artichoke hearts, and you will love this!

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  • on September 25, 2009

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    We had two cans of artichokes (in water I've been meaning to use.
    * Drained well
    * Spread out paper towels (on plate & set in the frig for several hours
    * Doubled the amount of flour and corn meal
    * Used a combination of Creole Seasonings, Lowery's and black pepper
    * As someone else suggested, I did NOT use any eggs/egg wash
    * Mixed seasonings and flour mix iin a large bowl; tossed in all the artichokes
    *** I made certain my oil was at 350 and kept it nice and hot ***
    Cooked in three batches, which all turned out beautiful & super-tasty, batter stuck with no issues. My wife and I had them with chicken and a spinach salad. (Made a spicy garlic aoli for dipping, too!! Will definitely do it again.... Yummy!!!!

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  • on May 08, 2008

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    I added more seasonings such as some basil, more italian seasoning, and some garlic salt. I sprinkled it on while it was frying. Probably the reason why some people say that it was soggy is because they didn't have the oil hot enough. Sprinkle with salt and grated parmesan cheese, and it's really delicious.

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  • on January 06, 2008

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    I love artichoke hearts, but covered with the corn meal... When fried, the grains of the corn meal become extra hard and really conflict with the smoothness of the hearts. The hearts become pretty mushy when fried. Not a healthy, nor tasty option for a side.

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  • on December 27, 2007

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    but that salad dressing in the coating just defeated the whole purpose. The cornmeal got stuck in my teath and the dressing packet was all I could taste. Disappointing.

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  • on May 29, 2007

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    Follow advice from others. Squeeze water out of artichokes. Cook on high heat. Make a dipping sauce. I also included zuccini and made garlic aioli sauce. They came out great and loved by all.

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  • on May 21, 2007

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    I thought they were deliciously crispy and not too oily.

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