Skip to main content
Epicurious
Cookbooks

Fried Marinated Artichokes

5.0

(3)

I have made fried artichokes many ways before, but I found this recipe at Liuzza’s in New Orleans different and quite tasty. The interesting part is that the recipe is made with jarred or canned artichokes. The batter is light and fries up crispy, while the artichokes remain tender and tasty. This is an ideal recipe to serve when unexpected guests arrive and all you have is a can of artichoke hearts in the cupboard and a beer in the fridge.

Recipe information

  • Yield

    serves 6

Ingredients

Vegetable oil, for frying
1 1/2 cups all-purpose flour
1/4 teaspoon kosher salt, plus more for seasoning
12-ounce can lager-style beer (any light beer will do)
Finely grated zest of 1 lemon
Three 6-ounce jars artichoke hearts, drained well, patted dry, then quartered
Rémoulade, for serving (see page 204)

Preparation

  1. Step 1

    Heat 1/2 inch vegetable oil in a deep skillet over medium heat.

    Step 2

    Whisk together the flour and salt in a large bowl. Slowly pour in the beer, whisking to make a smooth batter. Whisk in the lemon zest.

    Step 3

    Dredge the artichokes in the batter, and let the excess drip back into the bowl. When the oil is ready, fry the artichokes, in batches, until batter is crisp and golden, about 5 minutes per batch. Drain on paper towels, and season with salt. Serve hot, with rémoulade for dipping.

Cover of the cookbook featuring the author with a table full of fresh herbs and vegetables.
Reprinted with permission from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Buy the full book from Amazon or Bookshop.
TagsBeerAlcoholBeveragesItalian AmericanItalianEuropeanArtichokeVegetableStarterSnackDinnerVegetarianVeganNut FreeEasyFrySpringCookbooks
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Speedy Chicken Stroganoff
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.