Total Time
Prep 15 mins
Cook 2 mins

Breaded and seasoned with garlic.

Ingredients Nutrition


  1. Rinse artichokes under cold, running water. Combine the 2 quarts of water with the lemon juice. Use this water to drop the artichokes in as you trim them. Cut off stems and top 1/3 of artichoke petals. With your thumb, bend artichoke petals back, about 3 to 4 petals at a time, until they snap off. Make a quarter turn and continue to snap, working around until pale yellow leaves remain.
  2. Cut in quarters.
  3. Fill deep fryer to line with oil, or pour at least 3 inches of oil into deep 3-quart saucepan. Begin heating to 375 degrees.
  4. In medium bowl, beat eggs, garlic, cayenne and salt. Pour Panko crumbs into pie plate or small shallow pan. Drain artichokes well, then dip each baby artichoke quarter in egg/garlic mixture, then roll in Panko crumbs. When oil is hot, carefully drop coated baby artichoke quarters in, a few at a time, and fry until well-browned, about 2 minutes.
  5. Lift out and drain on paper towels. Serve hot.


Most Helpful

just finished these for lunch with my toddler daughter. very very good and simple to make. i used both minced garlic and garlic powder (mixed some garlic powder in with the panko) but the minced garlic stuck just fine for me. my minced garlic was in a jar of oil; maybe if it is packed in water that makes a difference? these were delicious and i will make these again.

jennifer in new jersey May 27, 2005

Very nice. The only problem was that none of the garlic would 'stick' to the artichokes in the egg wash and I think it may be a better way to go to combine the garlic with the panko or to use some garlic powder (something I don't normally do). As a result, the garlic was really just not there taste-wise but, on the whole, the artichokes were scrumptious. I will definitely make these again and next time make a garlicky sauce to dip them into like aioli or skordalia.

evelyn/athens May 25, 2005

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