Fried Artichokes

Posted by in 4th of July, Cooking, Sauces/Dressings, Sides, Snacks, Super Bowl Sunday, Valentine's Day | 5 comments

 

 

 

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Hello & Happy Monday!!

 

 

 

 

All I can say is that, I’m glad I finally explored one of my favorite recipes again, but this time sans animal products!

 

 

While I don’t advocate for fried foods on a regular basis, there are some fried eats that I just can’t live without. One of them of course is fried artichokes! (other faves, homemade tortilla chips/fried pickles/fried chicken)

 

 

 

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What I love most about this recipe is that it can be effortlessly made vegan, packs tons of flavor, is a veggie, and can even be baked versus fried and served without the aioli to conserve calories and still be amazing!!

 


 

 

True story: Long before my cooking days and even before my plant based days, I made a non vegan version of these and they came out completely terrible lol. Although only right out of high school, I hope that sheds light on how cooking is truly trial and error process whether you’re a newbie or an iron chef. If a recipe fails, try and try again!

 

 

If you gravitate towards all things artichokes (myself) or simply love a vegan app that will be a crowd pleaser for vegan and non vegans.. 

 

 

You need to try this recipe for vegan Fried Artichokes with a garlic aioli, ….like yesterday!!

 

 

 

 

 

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Why this recipe rocks:

 

 

Easy

Fun

Minimal ingredients

Can be baked or fried

Can skip the sauce altogether to conserve calories

Non vegan approved

 

 

 

 

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PicMonkey Collage

 

 

 

 

Vegan Fried Artichokes
Serves 4
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Prep Time
25 min
Cook Time
25 min
Total Time
50 min
Prep Time
25 min
Cook Time
25 min
Total Time
50 min
Artichokes
  1. 1 can artichoke hearts, drained
  2. 1/2 container vegan Follow Your Heart Shredded parm cheese
  3. 1 1/2 cups vegan Panko breading
  4. 1 (15 ounce) can quartered artichoke hearts, drained
  5. 1/4 cup grated parmesan cheese
  6. 1 cup flour
  7. 4 Follow Your Heart vegan eggs w/1 cup almond milk
  8. 1 tbsp fresh parley (minced)
  9. 1/2 tsp garlic powder
  10. 3 cups vegetable oil for frying
Garlic Aoli
  1. 1/2 cup Follow Your Heart vegan mayo
  2. 1 tsp minced garlic
  3. 2 teaspoons fresh lemon juice
  4. 1/2 teaspoon lemon zest
  5. Salt and pepper to taste
Instructions
  1. Combine mayonnaise, garlic, lemon zest and juice in a small bowl and add salt and pepper to taste. Chill in the refrigerator while frying the artichokes. Heat oil in a small skillet to about 350°F.
  2. Whisk vegan egg with almond milk in a small bowl. Combine vegan Parmesan, garlic powder, and Panko breadcrumbs and place in another small bowl. Dip artichoke in the flour, then vegan egg mixture coating well, then dip in breadcrumb mixture.
  3. Fry artichokes for 2-3 minutes or until golden brown. Remove artichokes from skillet and place on a paper towel to drain the excess oil. Sprinkle with additional Parmesan cheese and parsley. Serve immediately with garlic aioli dipping sauce.
Notes
  1. I cut my chokes in half to double the recipe, but you may need to make more batter!
  2. For the vegan egg I like the batter to be on the thicket side to hold the Panko better. If the batter is to thin add more vegan egg, too thick, add more almond milk!
Eat. Drink. Shrink. http://eatdrinkshrink.com/

 

 

 

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I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this website in May of 2012 to share my experience and knowledge as I pursue a career in the field of nutrition. I currently hold a BS in Nutrition & Dietetics from NYU and MS in Nutrition & Health Sciences.

 

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5 Comments

  1. Hi Gabrielle, this recipe looks great! Just making sure it calls for one jar plus one can of artichoke hearts? If so, do you leave the whole artichokes whole or quarter them, as well?
    • Thanks for reaching out! I used one can of artichokes for this recipe and cut the chokes in half to double the recipe!
      • Great, thank you! There are 2 cans listed in the ingredients, so I wasn't sure. Excited to try it!
  2. Looks delicious! I don't see almond milk in the list of ingredients. How much do you use?
    • Hey there! I believe I used about 1 cup of almond milk. I like the batter on the thicker side versus thin to ensure the Panko adheres to the artichokes!

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