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Fried Artichokes with Lemon Sauce



About the Recipe

I recently left my restaurant job that I had worked at for 11.5 years to pursue my passion of content creation. We had crispy artichokes on the menu and everyone used to joke with me about how many I used to eat. Well, I'm a week out from leaving and the craving hit. A perfect addictive appetizer.


2 14oz cans artichokes hearts, halved or quartered

1 1/2C all-purpose flour

1C mayonnaise

1/4C parmesan, grated + more for garnish

Zest of 1 lemon + juice of ½

3C canola oil

½ Tsp onion powder

½ Tsp granulated garlic

½ Tsp chili powder

½ Tsp smoked paprika

1Tsp salt

1Tsp black pepper

1Tbsp green onion, chopped


1: Drain artichoke hearts but don’t rinse. Cut them in half or in quarters (your preference) if they don’t come precut.

2: Prepare lemon parmesan sauce by combining mayo, lemon zest and juice, ¼ C grated parmesan, ½ tsp each of black pepper and salt. Set aside.

3: Make the seasoned flour by whisking together flour, ½ tsp each of black pepper and salt, and the remaining spices.

4: Heat oil in a pan large sauté pan until 350 degrees Fahrenheit. I test mine by placing a wooden spoon in the oil and seeing small bubbles form around the spoon.

5: Deep fry the artichoke hearts, in batches, be careful not to crowd the pan. Take them out once they are crispy and golden brown. Transfer to a paper towel to drain off excess oil. Season with salt, pepper, extra parmesan, and chopped green onion.


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