Parmesan Artichoke Fritas
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 10-12 artichoke hearts, well drained and cut into halves or quarters (about 2 1/2 cups)
  • 1/4 cup arrowroot powder
  • 1/4 cup grated Parmesan
  • 1/4 teaspoon ground white pepper
  • Ghee, for frying
  • salt, to taste
  1. Whether you are using freshly steamed, canned, or frozen artichokes, you want them to be free of excess water. I let them drain on paper towels for 20-30 minutes before I drop them in the Parmesan mixture.
  2. Heat some ghee over medium-high heat in a deep skillet--you want enough to have about a quarter of an inch of hot oil on the bottom of the pan.
  3. In a medium bowl, stir together the arrowroot, Parmesan, and white pepper. Toss about half of the artichoke pieces in the mixture to lightly coat. Place these in the hot oil and cook, turning once, until both sides are golden brown. Place the cooked artichokes on paper toweling to drain any excess oil. Bread the remaining artichokes and cook in the same manner. Sprinkle the hot artichokes with salt, and serve.
  4. Make sure you also toss in any of the loose artichoke leaves and let them fry up last, as they are extra-crispy. I serve these with lemon wedges and marinara sauce for dipping.
Recipe by Seasonal & Savory at