Sunday, June 23 2024

At one time artichokes were considered the meat of the poor, today their nutritional properties are recognized and they are widely used in traditional Apulian cuisine as a side dish, appetizer, or appetizer snack especially when fried.

In fact, the tastiest and most inviting way to consume artichokes is to fry them after cutting them into pieces: wrapped in a crispy breading that contains soft artichoke segments, they are light and also genuine since they absorb little oil.

Fried artichokes are very popular as an Apulian appetizer especially during the Christmas season.

Artichokes for frying must necessarily be very fresh and very tender and should be fried in hot oil, not boiling, which is advisable for frying all vegetables.

Not much else is needed to make the recipe; you will easily find the other ingredients in your pantry.






  • 8 artichokes
  • 3 eggs
  • all purpose flour to taste
  • Oil for frying to taste
  • 1/2 lemon
  • Grated Pecorino cheese (optional) to taste
  • Salt to taste
  • Pepper to taste



Clean the artichokes, remove the outermost leaves, cut off the tips, remove all the tough, fibrous leaves and take the heart.

Cut them into 4 pieces, remove the inner beard with the tip of the knife and put them in water with added lemon juice so that they do not blacken.

In a separate bowl beat two or three eggs, depending on the amount of artichokes, dilute with a little water to make it lighter and add a pinch of salt and pepper.

Take another container and arrange the flour and grated cheese (cheese is optional).

Dry the artichokes well and dip them first in the eggs then in the flour.

Heat extra-virgin olive oil on the stove in a large frying pan and dip the artichokes after breadcrumbs until golden brown: cook for about 5 minutes.

Drain the oil on paper towels, season with salt and serve hot.

Variations: fry the artichokes in hot oil after they have been pureed in flour only, or with a batter with whipped egg whites.
In any case, to obtain a good result it is essential to use very fresh artichokes.


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