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Adapted from blog by Jamie Geller

Handle artichokes very delicately to ensure that the bread crumbs don’t fall off.


1 cup seasoned bread crumbs
1 (12-ounce) jar quartered, marinated artichoke hearts
1 1/2 cups extra virgin olive oil
1 1/2 cups vegetable oil


Place bread crumbs in a small bowl.

Drain artichokes and toss in bread crumbs to cover. Set aside.

Heat olive and vegetable oils in a deep 10-inch skillet over medium heat. Temperature should reach 350 degrees to 375 degrees F on a deep-fry thermometer, so a breaded cube tossed in should brown in 60 seconds.

Add artichokes carefully. Fry 1 to 2 minutes until crisp.

With a slotted spoon, remove artichokes from hot oil. Drain on paper towels and serve immediately. Place a decorative toothpick in each piece, if desired.


Yield: 3 - 4 servings

Prep time: 5 minutes / Total time: 6 - 7 minutes

Recipes: Appetizer, Kosher, Parve

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