Parmesan crusted fried artichokes

March 7, 2012 (Last Updated: January 11, 2019)
Parmesan crusted fried artichokes recipe

Parmesan crusted fried artichokes might be deep-fried in golden glory, but they’re still a vegetable. That means they’re definitely healthy. If you tell yourself that, you can have as many of these crunchy and delicious appetisers as you’d like.

Parmesan crusted fried artichokes

Serves: 4 - 6
Cooking Time: 20 mins


  • 4 fresh or tinned artichokes
  • 1 lemon, halved
  • 6 large eggs, lightly beaten
  • 100g fresh breadcrumbs
  • 30ml (2 tbsp) cake flour
  • 50g Parmesan, freshly grated
  • 45ml (3 tbsp) olive/avocado oil
  • salt and freshly ground black pepper, to taste
  • 100g hard ricotta, grated



Boil the artichokes with the lemon, about 10 minutes. Drain well.


Trim the outer leaves of the artichoke and slice. Place into a large mixing bowl and add the eggs, breadcrumbs, flour and Parmesan. Mix well to combine. Heat the oil in a frying pan and drop the artichoke mixture into the pan. Cook until golden. Drain and season.


Sprinkle with the ricotta and serve.


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