Crispy Artichokes with Truffle Aioli

These crispy, golden-brown fried artichokes are the perfect appetizer or side dish. As an added bonus, you and your guests will not even taste the difference between the frozen artichokes and without the mess.



  • 3 bags frozen artichoke hearts, defrosted
  • Panko breadcrumbs
  • A.P. flour
  • Eggs


Standard breading procedure (Flour/Egg/Breadcrumb)

  • Seasoned flour
  • 5 Eggs
  • Panko breadcrumbs with parmesan cheese


Truffle aioli

  • 2 cups mayonnaise
  • 1 shallot, finely chopped
  • 1 tablespoon fresh thyme
  • 1 tablespoon truffle oil
  • Zest + juice of 1 lemon
  • S+P to taste

Method of Preparation

Once artichokes are defrosted, cut them in quarters and bread.  Dipping into the flour first, then the egg wash, and finally into the breadcrumbs.

Preheat vegetable and/or canola oil in a deep pot or cast iron Dutch oven to 350°.  Drop artichokes, one at a time into the fryer and cook for 2-3 minutes until golden.  Remove from the oil onto a paper towel lined sheet tray.  Season immediately with salt.  Serve over a bed of lettuce and top with dollop of truffle aioli.

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