Artichoke Fritters


  • Juice of 1 lemon
  • 2 lb. baby artichokes
  • 3 quarts canola oil
  • 1 cup all-purpose flour
  • 5 eggs, beaten
  • 2 cups panko bread crumbs
  • 1/2 cup grated Parmigiano-Reggiano cheese,
    ; plus more for garnish
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 1 tsp. salt, plus more, to taste
  • Freshly ground pepper, to taste
  • Lemon-garlic aioli for serving (optional)
    ; (see related recipe at left)


Dropping The Cut Artichokes Into A Bowl Of Lemon Water Helps Prevent Them From Discoloring. Serve These Fritters Alongside Our Roasted Pork Loin With Morel Sauce (see Related Recipe At Left).

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