Carciofi Fritti | Fried Artichokes

Carciofi Fritti | Fried Artichokes

These are, in my very humble opinion, the very best way to each an artichoke. Frying makes everything more delicious, doesn’t it? We ate these as a side dish often as I was growing up but I avoided making them myself because I assumed they would be difficult to make. However, after getting the recipe and process from my mom, I was pleasantly surprised that there wasn’t much to it!

The artichokes need to be cleaned to remove those tough outer leaves, boiled until tender, and then coated in flour, egg, and fried. That’s it! I hope you enjoy them as much as I always have.

Carciofi Fritti | Fried Artichokes

  • Difficulty: medium
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  • 1 lb baby artichokes
  • 1 1/2 cups all purpose flour
  • 3 eggs, beaten
  • Canola Oil for frying
  • Salt


  1. Wash the artichokes by running them under cold water. Pat dry with a clean kitchen cloth or paper towel.
  2. Remove the outer leaves of the artichokes and discard. Using a sharp knife, cut off the tip of artichoke – about a 1/2 in down from the top. If you find it very difficult to cut through these outer leaves, remove another layer of leaves to get to the softer interior leaves. Trim the bottom stem as well – about 1 inch.
  3. On a cutting board, stand the artichoke up so the stem is facing up. Slice the artichokes into halves or third, depending on the size. See figure below for reference.
  4. Place slice artichokes in a heavy bottomed saucepan and cover with water. Add a generous pinch of salt. Set on the stove on medium-high heat and allow the water to come to a boil. Once the water is boiling, allow the artichokes to cook until tender, about 5-7 minutes more.
  5. Meanwhile, set a large frying pan on another burner and fill about 1-2 inches deep with canola oil. Turn heat to medium high to prepare oil for frying.
  6. Remove the artichokes with a fine mesh sieve or slotted spoon and set on a plate lined with paper towels and pat dry.
  7. In a shallow dish, place flour. In a separate dish, crack three eggs and beat well. Ensure that the oil is ready for frying – 350 degrees Fahrenheit if you have a thermometer, or flick a bit of tap water from your fingers carefully into the pan. If the oil sizzles, it is ready.
  8. Dredge the artichoke slices in flour by pressing each side into the flour and then shaking off any excess. Then, coat the artichoke in egg. Gently place the artichokes into hot oil, being careful not to crowd the pan. Flip when the artichoke is a deep golden color. Remove and place on a plate lined with paper towels to soak up excess oil and salt immediately. Repeat for the remaining artichokes.
  9. Serve with lemons and enjoy warm.

Paneangeli Lievito Pane Degli Angeli is an Italian vanilla flavored baking powder, and can be found in most Italian grocers or on Amazon. As a substitute for one 16 g packet, you can use one tablespoon baking powder plus one tablespoon vanilla extract.

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