Fried Artichoke Hearts Recipe QUICK EASY | White On Rice Couple (2024)

These fried artichoke hearts are perfect for Spring. Every spring, Diane and I go through the annual “What veggies are we going to plant?” ritual.First the weather starts to warm and we begin to crave more than leafy greens, sugar snap peas, radishes, and carrots. We’ll hit Home Depot and nearly buy a bunch of boring varieties which we don’t really want but that is all they have because is it too early in the season. We’ll barely hold off on purchasing, then two days later the weather will drop winter cold again and we congratulate ourselves on not buying too early.Repeat two more times.Fried Artichoke Hearts Recipe QUICK EASY | White On Rice Couple (1)

Fried Artichoke Hearts

Finally we can’t take it anymore and the inevitable excursions to our favorite nurseries and farmers’ markets takes place. By now the cool stuff is available and we buy twice the amount of varieties of what we originally intended. Mostly tomatoes, bell peppers, chilies, and eggplant.

Good nurseries and growers are dangerous. The 3″ pots costing a mere $2-4 each. We’ll find some of our favorite varieties: tomatoes like the Anna Russian, Kentucky Beefsteak, Sun Golds (which we don’t even need to buy since it always reseeds itself, but we do anyway), chilies like the padron, shish*to, a medley of habaneros.

Of course in searching for the favorites, we’ll discover a bunch of new-to-us types and have to get a few of those. Somehow the bill ends up being $70-$80 of $3 or $4 items by the time we hit the register. Then a couple days later we think of a favorite we forgot to get and head back to the nurseries.

Repeat two more times.

Growing Artichokes

One veggie I always want, but we never buy, is to grow artichokes. They just take up soooo much room and I can’t convince Diane to sacrifice some of her radish or beet soil allocation. I’m not giving up my arugula space either and it is unthinkable to reduce any of the tomatoes or chilies growing room.

But this year we’ve added a couple more raised planters, and I finally badgered Diane enough that she relented one corner to artichokies. Especially after reminding her that she could use the blossoms for styling and table decorations!

The main reason I want to grow the artichokes is for the baby artichokes. I love them. So cute and tender I could just eat them up. Wait… I do eat them up. Strip them, then slice, fry, salt, and devour them. Sounds a little S&M like, but it sure is tasty.

Here’s a recipe for fried artichoke hearts. It’s one of our favorite ways to cook up the baby artichokes, Fried Minted Baby Artichokes. Tasty little tidbits we tend to eat much more than we intend to. One note on making them, be very liberal in stripping away the outer leaves. As a general rule, the darker the color the leaf, then tougher it will be after frying. Usually I’ll strip almost half of the leaves off of store bought baby artichokes.

If you like the crunchy outer leaves feel free to strip a little less. You can always strip more leaves off after frying if you change your mind. You can also make this with the “adult” artichokes, but you might want to scoop out the choke (the little hairs over the heart.)

We’d love to hear what everyone else is planning for or excited to grow this year. What’s your favorite varieties or what are you trying to make room for. Enjoy these fried artichoke hearts!


crispy crunchy tender baby artichokes

Fried Artichoke Hearts Recipe QUICK EASY | White On Rice Couple (8)

Fried Minted Artichoke Recipe

Yield: 6 Servings

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

Be very liberal in stripping the leaves off of the artichokes when prepping. The outer leaves will fry up tougher. If you need to, you can always strip more leaves off after frying. Make sure oil is hot before starting to fry, and pull garlic just before it reaches golden brown, as it will become bitter if overcooked.

5 from 5 votes



  • 6 Baby Artichokes
  • 5 cloves Garlic
  • 20 Mint Leaves (about), finely sliced
  • 1/2 Lemon , cut into wedges
  • Sea Salt , to taste
  • oil for frying


Prep the Artichokes

  • Strip away the outer leaves until they are a very light green (usually about 1/3 -1/2 of the outer leaves). Trim the end of the stem and the top of the artichokes. Slice in half.


  • Pour enough oil in a large saute pan to fill 1/4" deep. Heat over med-high heat. When oil is hot, place artichokes cut side down in a single layer (fry in batches if necessary) scatter garlic cloves between the artichokes and add half of the mint.

  • Fry until garlic and artichokes until lightly golden (about 2-3 minutes) then flip and fry until just done (about another 2 minutes). Make sure to pull garlic out just before being it is fully golden as it will continue to cook a bit more after being removed from oil and will become bitter if overcooked.

  • Drain on paper towels, squeeze a little lemon juice over artichokes, season with sea salt and toss with remaining mint leaves. Plate with additional lemon wedges. Serve warm or at room temperature.

Nutrition Information per Serving

Calories: 108kcal, Carbohydrates: 11g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Trans Fat: 1g, Sodium: 108mg, Potassium: 41mg, Fiber: 5g, Sugar: 2g, Vitamin A: 903IU, Vitamin C: 8mg, Calcium: 45mg, Iron: 2mg

Course: Appetizer, Side Dish, Vegetables

Cuisine: Fried Foods, Vegetable, Vegetarian

Calories: 108

Here’s more great artichoke recipe ideas!

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Fried Artichoke Hearts Recipe QUICK EASY | White On Rice Couple (2024)


Do I need to rinse canned artichoke hearts? ›

Before you add them to any recipe, make sure to rinse off the salt and drain them well.

How to prepare cook and eat artichokes? ›

Place artichokes on top of the steaming basket. Cover the pot. Bring to a boil and reduce heat to simmer. Cook for 25 to 35 minutes or longer, until the outer leaves can easily be pulled off.

Are artichoke hearts better in oil or water? ›

Whole globe artichokes can be purchased fresh, and artichoke hearts are available frozen, canned in water, or jarred in olive oil and spices. The oil-packed ones are a little higher in healthy fat, but draining the oil will help save some calories.

Can you just eat canned artichoke hearts? ›

Canned artichokes do not necessarily need to be cooked as they are already pre-cooked during the canning process. They can be consumed straight from the can. Some people prefer to heat them before consuming for various reasons, such as enhancing the flavor or achieving a warmer temperature.

What to do with a jar of marinated artichoke hearts? ›

An easy way to upgrade marinated artichoke hearts is turning them in a cream. Blend the hearts with some olive oil (for taste) and parsley (for the colour). A clove of garlic if you please. It's great on bread but you can serve it with pasta, too.

How do you eat bottled artichoke hearts? ›

Canned artichokes are also a lunchtime hero: Try chopping and stirring them into a quick meal like chicken or tuna salad, or even let them replace the protein altogether as a vegetarian option. Chop them even finer and use them as a flavor-bomb of a spread on a regular ham or turkey sandwich.

Who should not eat artichoke hearts? ›

Bile duct obstruction: Artichoke might worsen this condition. If you have this condition, don't use artichoke before talking with your healthcare provider. Allergy to ragweed and related plants: Artichoke may cause an allergic reaction in people who are sensitive to the Asteraceae/Compositae family.

What pairs well with artichokes? ›

The purple flowering artichoke has a floral, citrusy aroma that pairs well with other citrus-scented ingredients such as lemons, limes, bergamots and grapefruit. Fresh herbs like basil, cilantro and even chile peppers complement the artichoke's floral notes, as do meats like duck, bacon and fried gamba (shrimp).

Can you eat artichokes straight from the jar? ›

The jarred variety is usually sold as marinated artichoke hearts, which are super flavorful and ready to eat as is, or added to a cheese and meat board. In addition to being long-lasting, canned and jarred artichokes are fantastic because they're convenient, available year-round, and super versatile.

What is the healthiest way to eat artichokes? ›

Some people choose to peel away the petals of the artichoke and only eat the center, or "heart.” However, some of the best nutrients are concentrated in the leaves. To get the full health benefits, you can pull the leaves off the artichoke and scrape off the meaty part with your teeth.

What is the healthiest way to cook an artichoke? ›

The two most common ways to cook these thistles are boiling and steaming. While both are equally easy, I recommend steaming. Boiling artichokes tends to waterlog them, which makes the flesh watery and dilutes the flavor. Steaming keeps artichokes moist and tender, and maintains the integrity of their nutrients, too.

Why do you soak artichokes in water? ›

It's believed that to keep artichokes from darkening, they must be stored in lemon water as soon as they are cut and then also cooked in lemon water.

Do you wash canned artichokes? ›

If you do choose to buy canned artichokes, rinse them before use to reduce the sodium content. And, of course, anyone can make their own jarred artichoke hearts at home.

What is the best way to eat canned artichoke hearts? ›

Canned artichokes are also a lunchtime hero: Try chopping and stirring them into a quick meal like chicken or tuna salad, or even let them replace the protein altogether as a vegetarian option. Chop them even finer and use them as a flavor-bomb of a spread on a regular ham or turkey sandwich.

What can I do with the liquid from artichoke hearts? ›

Marinate and dress your veggies

Since the artichoke liquid is already made up of ingredients like oil, vinegar, and salt, it's an ideal base for a marinade or salad dressing, which usually rely on the same lineup.

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