Crispy Artichoke Bites | INCREDIBLE 10 Minute Tapas Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Heat a large fry pan over medium heat and add 1/2 cup of sunflower oil (120 ml).

Drain a can of artichoke hearts (14 oz / 400 grams) into a fine sieve with a bowl underneath.

Transfer the artichoke hearts to paper towels in a single layer and pat them dry gently.

Cut each artichoke heart in half lengthwise and place them cut side down on paper towels to absorb excess water.

In a bowl, mix 1/3 cup of all-purpose flour (40 grams) and 1/2 teaspoon of sweet smoked Spanish paprika (1.25 grams).

In a separate bowl, crack 2 eggs, add 1 tablespoon of chopped fresh parsley (4 grams), and season with sea salt and freshly cracked black pepper. Whisk until well mixed.

In a third bowl, add 1/2 cup of plain breadcrumbs (70 grams).

Coat each piece of artichoke first in the flour mixture, then in the egg wash, and finally in the breadcrumbs, being gentle to avoid breaking them.

Add the coated artichoke pieces to the hot oil in the fry pan in a single layer, ensuring they are evenly spaced.

Fry the artichokes for 1 to 2 minutes per side, or until they are golden fried all around, for a total cooking time of about 4 minutes.

Remove the fried artichokes from the pan and transfer them to a dish lined with paper towels.

To make the lemon garlic alioli, add 1/2 cup of mayonnaise (120 g) to a bowl.

Finely grate 1 large clove of garlic and the zest of 1/2 lemon, avoiding the white pith.

Add 1 teaspoon of fresh lemon juice (5 ml), 1 tablespoon of extra virgin olive oil (15 ml), and season with sea salt and freshly cracked black pepper. Whisk until creamy.

Transfer the alioli to a serving dish and arrange the crispy artichoke bites around it. Garnish with lemon wedges and fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens