Tender artichoke hearts

Enjoy David Rocco's batter-covered artichoke chips as a light snack or as to accompany your favourite fried dish
By David Rocco
Tender artichoke hearts
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 8 artichokes
  • 1 lemons, juice
  • 50 g plain flour
  • 2 eggs, beaten
  • 750 ml extra virgin olive oil, for deep fat frying
  • 1 pinches salt


Remove the tough outer leaves of the artichoke and carve away the rough outer skin around the base and stem of the vegetable with a paring knife. Slice the artichokes about 1cm thick and rub each slice with lemon. Soak in a bowl of water with a dash of freshly squeezed lemon juice to prevent browning. Fill a medium sized sauce pan about three quarters full with extra virgin olive oil (alternatively you can use a deep-fat fryer). Heat the oil on a medium heat on the hob. Meanwhile, remove the artichokes from water and shake off as much water as possible before dredging into flour and beaten egg. Fry the artichokes until golden brown. Place on a paper towel to absorb excess oil and immediately season with salt. Serve while still piping hot.

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