For an Elegant Finger Food, Try Fried Artichokes

These Roman-inspired fritters are an indulgent appetizer.

What better way to welcome the fresh feeling of spring than with artichokes? This month, we’re partnering with Ashley Rodriguez of Not Without Salt to share tips, insights, and recipes featuring artichokes.

Odds are good that, if you keep a moderately stocked kitchen, you will have everything you need to prepare these tasty, straight-from-the-pantry artichoke fritters. All it takes is a simple batter seasoned with dried oregano, some lemon zest and a light beer (grab a light lager or pilsner, whichever you have on hand) to make the perfect dredge for this sweet and tender fried treat.

Riffing off of the famous fried Roman version of this dish, this Carciofi Friti recipe demonstrates how you can transform a jar of artichoke hearts into a wonderfully crisp and elegant appetizer or snack. As for the dip? The bright zip of lemon in this recipe is a classic pair with the sweetness of the artichoke heart.

Live.Love.Lux. Tip: With the precise heat controls of the Electrolux Gas Range, maintain the perfect frying heat for deliciously crispy results.

Keep in mind: When frying these up, use an oil that has a high smoke point — so that the oil doesn’t scorch and give your friti a burnt taste. A canola, vegetable or rice bran oil will work best. These fritters are best served right after you fry them, but the batter and the roasted lemon dip can be easily prepared several hours in advance.

Carciofi Friti (Artichoke Fritters) with Roasted Lemon Dip

"Roasting the lemon tames the harshness and gives the juice a depth that, simply stirred into mayonnaise, makes a satisfying dip. Here we use lemon zest in the batter and the caramelized juices of the lemon in the dip." – Ashley

Servings: 4 to 6 as a starter



1 lemon, zested and halved

3⁄4 cup / 100 g all-purpose flour

1⁄2 teaspoon dried oregano

1⁄4 teaspoon kosher salt                                                

3⁄4 cup / 180 ml light beer, such as a pilsner or lager                                                        

4 cups / 950 ml canola or vegetable oil (you can use olive oil, too), for frying                        

1 (14-ounce / 400 g) can artichoke hearts (packed in water), well drained and halved         

1/2 cup mayonnaise

Flake salt, for finishing


In a medium bowl, whisk together the lemon zest, flour, dried oregano and salt. Pour in the beer to make a smooth batter. It should be the consistency of pancake batter.

Fill a 2-quart saucepan with 3 inches of oil and bring to 375°F over medium-high heat.

Dip the artichoke halves in the batter and place gently in the oil. Being careful not to crowd the pan or let the temperature drop below 375°F, fry the artichokes for 2 to 3 minutes, turning them over halfway through, until they are golden brown. Remove and let drain on a paper towel–lined plate.

Sprinkle with flake salt while they are still warm.

While the artichokes fry, place the lemon halves, flesh side down, in a skillet or on a grill pan. Over medium low heat, roast the lemons until they are juicy and charred. Let them cool in the pan before squeezing the juice from one of the halves into the mayonnaise. Stir well.

Reserve the other half of the roasted lemon for serving.

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