Best 6 Fried Marinated Artichokes Recipes

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**Fried Marinated Artichokes: A Taste of Mediterranean Delight**

Embark on a culinary journey to the heart of the Mediterranean with our tantalizing fried marinated artichokes. These delectable treats, often enjoyed as a side dish or appetizer, offer a symphony of flavors that will tantalize your taste buds.

Crafted with the freshest artichokes, carefully trimmed and marinated in a vibrant blend of herbs, spices, and citrus, these golden-brown morsels exude an irresistible aroma that fills the air. Each bite delivers a delightful crunch, followed by the tender texture of the artichoke hearts, infused with a symphony of Mediterranean flavors.

Accompanying these fried marinated artichoke gems are three additional recipes that elevate the artichoke experience. For a classic touch, try the traditional Italian recipe, where artichokes are simply boiled and dressed with a tangy vinaigrette. If you prefer a zesty twist, the Greek-style artichokes, marinated in a lemony-herb sauce, offer a refreshing burst of flavor. And for a touch of smokiness, the grilled artichoke recipe, imbued with the essence of woodfire, promises a unique and unforgettable taste.

Welcome to a culinary adventure where artichokes take center stage, captivating your senses with their versatility and delectable flavors. Let these recipes guide you through a journey of Mediterranean culinary delights, transforming ordinary artichokes into extraordinary culinary creations.

Let's cook with our recipes!

MARINATED ARTICHOKES



Marinated Artichokes image

As a judge on Chopped, Amanda Freitag has seen her fair share of scary ingredients: cactus pears, ginkgo nuts, sea urchin. But one of the most intimidating ingredients she has encountered is far less exotic: the artichoke. Amanda's advice is to start small and tackle baby artichokes first, then move on to the big ones - the prep is essentially the same. In this recipe, from her cookbook The Chef Next Door, Amanda shows us the easiest way to get to the good stuff and a super-simple way to preserve it.

Provided by Amanda Freitag

Time 2h

Yield 3 quarts

Number Of Ingredients 8

6 lemons, halved crosswise
16 baby artichokes (or 6 large artichokes)
3 tablespoons plus 1/2 teaspoon kosher salt
4 cups plus 2 tablespoons olive oil
2 heads garlic, halved crosswise
1 bunch fresh thyme
1 bunch fresh tarragon
1 cup white wine

Steps:

  • Fill a large pot with cold water and squeeze 3 of the lemons into it (this is known as acidulated water). Keep it off the heat for now. The cut artichoke hearts have to head straight into the lemon water to keep them from browning.
  • Trim the artichokes: Lay an artichoke on its side and trim the brown woody tip of the stem. Using a very sharp or serrated knife, cut the top one-third of the thorny artichoke leaves off, leaving a flattened top. Use your hands to tear off the toughest outermost leaves from around the bottom of the artichoke, leaving most of the leaves untouched. Lay the artichoke on the board again and this time cut it in half lengthwise, from stem to top. Using a paring knife or a peeler, carefully peel off the outermost layer of the stem. Use a spoon to scrape away the inedible furry choke in the center of the artichoke. Voila-you have an artichoke heart! Quick, put it in the acidulated water. Repeat to trim the rest of the artichokes.
  • Poach the artichokes: Add more water to the pot if needed to cover the artichokes. Season the water with 3 tablespoons salt. Place the pot over medium-low heat and bring the water to a simmer. Poach the artichokes for about 15 minutes, or until they're easily pierced with the tip of a knife. Drain the artichokes. Transfer them to a large bowl and set aside.
  • Marinate the artichokes: In a large saucepan, heat 2 tablespoons olive oil over medium-low heat. Add the garlic halves cut-side down and sear them until lightly golden, 3 to 4 minutes. Add the thyme and tarragon. Squeeze the remaining 3 lemons into the pan and throw in the squeezed lemon halves as well. Add the wine and simmer on high heat until it has reduced by half, about 5 minutes. Add the remaining 4 cups olive oil and the remaining 1/2 teaspoon salt. Bring the marinade to a boil, then turn off the heat.
  • Carefully pour the hot marinade over the artichokes and stir to combine. Transfer the artichokes and marinade to mason jars with lids or airtight containers and refrigerate. Marinate for at least 1 hour, but ideally overnight, before serving. Store them in the refrigerator for up to 10 days.

EASY MARINATED ARTICHOKES



Easy Marinated Artichokes image

Store-bought marinated artichokes are too expensive and are consumed faster than the time it takes to open the jar. I created this recipe with simple ingredients that are already found in the kitchen. It's delicious by itself, but feel free to experiment and even make your own artichoke salad. It's not like the real deal...it's better! Enjoy immediately or chill the marinated artichokes for at least an hour before serving.

Provided by KnifeForkandaSpoon

Categories     Appetizers and Snacks

Time 10m

Yield 2

Number Of Ingredients 7

1 lemon, juiced
2 tablespoons extra-virgin olive oil
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
1 teaspoon Italian seasoning
2 cloves garlic, chopped
1 (14 ounce) can quartered artichoke hearts, drained

Steps:

  • Combine lemon juice, extra-virgin olive oil, salt, black pepper, Italian seasoning, and garlic in a sealable plastic container.
  • Seal the container and shake to emulsify the mixture.
  • Remove the lid and add artichoke hearts. Reseal the lid and continue shaking the container until the artichoke hearts are completely coated.

Nutrition Facts : Calories 195.2 calories, Carbohydrate 15 g, Fat 13.6 g, Fiber 4.9 g, Protein 4.7 g, SaturatedFat 1.9 g, Sodium 1892.4 mg, Sugar 0.1 g

FRIED ARTICHOKES



Fried Artichokes image

D: These crisp delights are an appetizer staple all over Italy, usually served in a cone of paper, to go with a great roasted meat dish. This recipe calls for a quick dredging in flour before frying, but if you want an extra layer of mouthwatering crunch, try the beer batter mixture we use in our Fish Taco recipe.

Provided by Food Network

Time 36m

Yield s: 6 servings

Number Of Ingredients 30

5 medium-size artichokes
Juice of 1 lemon
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
Fish Tacos, recipe follows, for serving
1 1/2 pounds mixed heirloom tomatoes, not overly ripe, medium dice
3 tablespoons capers, rinsed and chopped
3 tablespoons extra-virgin olive oil
Juice of 1 lemon
1/2 bunch fresh cilantro, stems removed, coarsely chopped
1/2 small red onion, diced small (about 1/2 cup)
Sea salt and freshly ground black pepper
1 bunch radishes, scrubbed clean, tops trimmed
8 ounces (1 package) marinated white anchovy fillets (boquerones), sliced into strips
1/4 cup packed fresh flat-leaf parsley leaves, chopped
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 cup all-purpose flour
1/2 cup medium ground semolina flour
1 teaspoon baking powder
1/2 teaspoon sea salt
Freshly ground black pepper
1 bottle lager beer
Canola oil, for frying (you'll need at least 4 to 8 cups)
2 pounds tilapia
Twelve 4-inch soft corn tortillas, or smallest size available
2 cups shredded lettuce, for serving
1 avocado, sliced, for serving
Lemon wedges for serving

Steps:

  • Using a paring knife, remove the outer leaves, and trim the artichoke down to the choke. Use a vegetable peeler to remove the woody outermost layer of the stem.
  • Use a spoon to remove the inedible hairy leaves and slice into quarters. Place the artichokes in a bowl of water with some lemon juice to keep the artichoke from oxidizing or turning brown.
  • Add the flour to a casserole dish and whisk in some salt and pepper.
  • Heat the vegetable oil in a high-sided skillet or Dutch oven.
  • Dredge the artichokes in the flour, shaking off the excess. Once the oil is hot, slip the artichokes in the hot oil and fry for about 4 to 5 minutes, using tongs to flip them from time to time.
  • Transfer the artichokes and let drain on a paper towel-lined platter and sprinkle with salt.
  • Serve with Fish Tacos.
  • For the pico de gallo: Mix together the tomatoes, capers, olive oil, lemon juice, cilantro and onions in a large bowl. Season with salt and pepper.
  • For the radishes: Slice the radishes in half lengthwise, then into thin half-moons (and a few into quarter moons, if you want, for varied texture). Toss the radishes together with the anchovies, parsley and olive oil in a large bowl. Season with salt and pepper.
  • For the fish tacos: Preheat the oven to 350 degrees F. Whisk together the flour, semolina flour, baking powder, sea salt and some pepper in a large bowl. Slowly whisk in the beer and set aside.
  • Add enough canola oil to a large cast-iron or other low-sided skillet to come halfway up the sides. Heat the oil to 350 degrees F. (Use a deep fry thermometer to be sure - or do it the grandma way and add a piece of bread to see if it fries and browns - if it does, it's ready).
  • Slice the tilapia into 1/2-inch strips or "finger"-size pieces.
  • When the oil is hot, dip each piece of tilapia into the batter using tongs, allowing excess to drip off. Carefully add to the hot oil one piece at a time. Fry in batches until golden brown and the fish is cooked through, 3 to 5 minutes. Remove from the oil with a slotted spider or skimmer and drain on a paper-towel-lined baking sheet.
  • Meanwhile, warm the tortillas by wrapping them in foil and placing them in the oven for 10 minutes. To serve, place one piece of fish on a warmed tortilla. Top with shredded lettuce and an avocado slice. Serve with a lemon wedge, pico de gallo and radishes with anchovies.

FRIED MARINATED ARTICHOKES



Fried Marinated Artichokes image

Categories     Fry     Artichoke

Yield serves 6

Number Of Ingredients 7

Vegetable oil, for frying
1 1/2 cups all-purpose flour
1/4 teaspoon kosher salt, plus more for seasoning
12-ounce can lager-style beer (any light beer will do)
Finely grated zest of 1 lemon
Three 6-ounce jars artichoke hearts, drained well, patted dry, then quartered
Rémoulade, for serving (see page 204)

Steps:

  • Heat 1/2 inch vegetable oil in a deep skillet over medium heat.
  • Whisk together the flour and salt in a large bowl. Slowly pour in the beer, whisking to make a smooth batter. Whisk in the lemon zest.
  • Dredge the artichokes in the batter, and let the excess drip back into the bowl. When the oil is ready, fry the artichokes, in batches, until batter is crisp and golden, about 5 minutes per batch. Drain on paper towels, and season with salt. Serve hot, with rémoulade for dipping.

FRIED ARTICHOKE HEARTS



Fried Artichoke Hearts image

Deep-fried artichoke hearts. Best when served with grated parmesan cheese. Makes a great finger-food appetizer.

Provided by StephInNOLA

Categories     Appetizers and Snacks     Cheese

Time 24m

Yield 24

Number Of Ingredients 6

2 eggs
½ cup milk
1 (15 ounce) can artichoke hearts, drained and quartered
1 ½ cups seasoned dry bread crumbs
2 cups oil for frying, or as needed
¼ cup grated Parmesan cheese for topping

Steps:

  • Heat oil in a deep-fryer or heavy deep skillet to 350 degrees F (175 degrees C).
  • In a small bowl, whisk together eggs and milk. Place seasoned bread crumbs in a separate bowl. Dip artichoke hearts in the egg mixture, then roll in bread crumbs until they are fully covered.
  • Deep-fry for 2 to 3 minutes, until deep golden brown. Remove to paper towels to drain excess oil. When all the pieces have been fried, place on a serving tray and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 67.4 calories, Carbohydrate 7.3 g, Cholesterol 16.9 mg, Fat 3.1 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 263.3 mg, Sugar 0.7 g

FRIED ARTICHOKES



Fried Artichokes image

These deserve to be served as a separate course, eaten with your fingers. The basic method is the same for French fries - the first frying cooks and the second, hotter frying crisps. Roman cimaroli or mammole artichokes do not have the sharp thorns of our American globe variety and are picked before their chokes have fully developed, so I have made some adjustments to the original recipe to remove the choke here. Don't let it intimidate you; the first frying and a grapefruit spoon or melon baller makes it relatively easy to manage.

Provided by Joan Nathan

Categories     appetizer, side dish

Time 1h

Yield 8 servings

Number Of Ingredients 5

2 tablespoons fine sea salt, or to taste
1 teaspoon ground black pepper, or to taste
Juice and rind of 2 lemons
8 American globe artichokes
Olive oil for frying

Steps:

  • Mix salt and pepper in a small bowl. Fill a large bowl with water and add juice and rinds of lemons. Set both bowls aside.
  • Using a sharp paring or bird's beak knife, shave off the tough outer leaves of artichokes until you reach the tender pale green or yellow leaves and create a bulbous shape. Cut off at least an inch of the thorny top. Trim the stem near the heart, peeling off the outer green fiber and leaving about 2 inches of stem if possible. Immediately put the artichokes in the lemon water to prevent browning.
  • Fill an electric fryer or deep cast-iron enameled pot with enough oil to almost cover artichokes. Heat to 325 degrees. While oil is heating, dry artichokes well with paper towels. Tap the flat top of the cut artichoke against the table to loosen the leaves. Sprinkle with salt and pepper, rubbing in the seasoning.
  • Fry artichokes in batches. Cook, turning occasionally with tongs, for about 15 minutes, or until a fork easily pierces the stem at its thickest point. The outside should be bronzed.
  • Remove artichokes from oil and drain well, stem side up, on a paper-towel-lined baking sheet. Gently open leaves to remove choke (using a grapefruit spoon or melon baller) and encourage the leaves to spread. You can now freeze them or leave them out, stem side up, for a few hours until ready to finish.
  • When ready to serve, reheat the oil to 350. Working in batches again, return artichokes, stem side up, to hot oil just to crisp. Drain well and serve immediately with a sprinkle of salt. Eat with your fingers.

Tips:

  • Choosing the Right Artichokes: Select artichokes that are heavy for their size, with tightly closed leaves and no signs of bruising or wilting.
  • Preparing the Artichokes: Trim the stems and remove the tough outer leaves until you reach the tender, pale green leaves. Cut the artichokes in half lengthwise and scoop out the fuzzy choke using a spoon.
  • Marinating the Artichokes: Prepare a flavorful marinade by combining olive oil, lemon juice, garlic, herbs, and spices. Let the artichokes marinate for at least 30 minutes or up to overnight for maximum flavor.
  • Frying the Artichokes: Heat a generous amount of oil in a large skillet or deep fryer. Dip the marinated artichokes in flour, beaten eggs, and breadcrumbs, ensuring they are evenly coated. Carefully place the artichokes in the hot oil and fry until golden brown and crispy.
  • Draining and Seasoning: Once fried, transfer the artichokes to a paper towel-lined plate to drain excess oil. Immediately sprinkle with salt and pepper while still hot to enhance their flavor.

Conclusion:

Fried marinated artichokes are a delectable appetizer or side dish that combines the unique flavors of artichokes with a crispy, golden-brown coating. By following these tips and using the provided recipes, you can create this delightful dish at home and impress your guests with your culinary skills. Enjoy the delightful crunch and savory taste of these fried marinated artichokes, perfect for any occasion!

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