Crispy Coated Artichokes

  • Level: Intermediate
  • Total: 28 min
  • Prep: 10 min
  • Cook: 18 min
  • Yield: 4 to 6 servings
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2 (8 1/2-ounce) cans artichoke hearts

2 large eggs

1/2 cup all-purpose flour

1/4 cup yellow cornmeal

2 teaspoons Italian seasoning

1 1/2 cups light olive oil

Salt and pepper


Drain the artichokes, pat dry, and cut them in half, lengthwise. In a small shallow bowl, beat the eggs. In another bowl, mix the flour, cornmeal, and Italian seasoning.

In a small skillet, heat the oil on medium-high until hot. Dip the artichoke halves into the egg mixture, allowing excess to drain off, then into flour mixture, turning to coat. Drop a few at a time into the hot oil. Fry, turning once, until golden, about 6 minutes, total. Repeat with remaining artichokes. Serve immediately.

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