Crispy Fried Artichoke Hearts with Lemon-Garlic Aioli

Tender artichoke hearts, fried to golden perfection and served with a zesty lemon-garlic aioli. A perfect appetizer to complement a rich pasta dish like carbonara.

Prep Time

15 minutes

Total Time

30 minutes

Calories

550 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.43/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Dinner•Snack•Appetiser

Cuisine:

Italian

Main Ingredient:

Pasta

Mood:

Comfort Food•Healthy

Ingredients

Servings

114-ounceCanned Artichoke Hearts(Quartered, packed in water or brine, drained well and patted dry)

£2.50

0.5cupAll-Purpose Flour

£0.10

0.5cupItalian Breadcrumbs

£0.30

2Large Eggs(Lightly beaten)

£0.60

3cupsVegetable Oil(For frying)

£1.20

0.5teaspoonSalt(To taste)

£0.01

0.3teaspoonBlack Pepper(To taste)

£0.05

0.5cupMayonnaise

£0.40

1tablespoonLemon Juice(Freshly squeezed)

£0.15

2clovesGarlic(Minced)

£0.10

1tablespoonFresh Parsley(Chopped, for garnish)

£0.30

Total Cost

£5.71

£1.43 per serving

Instructions

1.
In a shallow dish, combine the flour, salt, and pepper.
2.
In another shallow dish, place the beaten eggs.
3.
In a third shallow dish, place the breadcrumbs.
4.
Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).
5.
Working in batches, dredge each artichoke heart in the flour mixture, then dip in the egg, and finally coat with breadcrumbs, ensuring it's fully covered.
6.
Carefully place the breaded artichoke hearts into the hot oil and fry for 2-3 minutes, or until golden brown and crispy.
7.
Remove the artichoke hearts with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
8.
While the artichokes are frying, prepare the lemon-garlic aioli: In a small bowl, whisk together the mayonnaise, lemon juice, and minced garlic.
9.
Season the aioli with salt and pepper to taste.
10.
Serve the crispy fried artichoke hearts immediately with the lemon-garlic aioli and garnish with fresh parsley.

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My Notes

Nutrition Information

Nutrition per serving (150g)

550 kcal / 2301 kJ

Carbs

30g

12% of RDA

Fat

45g

64% of RDA

Protein

10g

20% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

4 g

4% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

Make sure the artichoke hearts are well-drained and patted dry to ensure they get crispy when fried.

Don't overcrowd the fryer, as this will lower the oil temperature and result in soggy artichoke hearts.

For a spicier aioli, add a pinch of red pepper flakes.

Cooking Equipment

Deep fryer or large pot

Slotted spoon

Mixing bowls

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Classic Spaghetti Carbonara

An authentic Roman pasta dish featuring a creamy sauce made from eggs, Pecorino Romano cheese, guanciale, and black pepper. No cream needed!

30 min

4 servings

Medium

"Pairs perfectly with this starter"

Dessert

Warm Ricotta Cake with Orange Zest and Pistachios

A light and fluffy ricotta cake provides a comforting yet not-too-heavy end to the meal. The orange zest offers a refreshing citrus note, and the pistachios add a subtle crunch and nutty flavor.

45 minutes

4 servings

Easy

"A light and fluffy ricotta cake provides a comforting yet not-too-heavy end to the meal. The orange zest offers a refreshing citrus note that balances the savory richness of the carbonara, and the pistachios add a subtle crunch and nutty flavor, creating a harmonious and satisfying conclusion."

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Crispy Fried Artichoke Hearts with Lemon-Garlic Aioli

Ingredients

Instructions