Fried Artichokes with Lemon Dill Dipping Sauce
These Crispy Fried Artichokes garnished with Parmesan and dipped in a Creamy Lemon Dill Sauce are the most delicious and fun way to cook with Purple Artichokes that are now in season!
What is the Difference Between Green and Purple Artichokes?
Compared to green artichokes, purple ones are a bit “meatier” and have a slightly nuttier flavor to them which makes them even tastier when deep fried.
Why trim artichokes before cooking?
You always want to trim artichokes before cooking them by removing the thorny tips of the outer leaves, which can be sharp and potentially tricky. This helps make the artichokes earner and safer to handle and eat.
Ingredients to Make a Creamy Lemon Dill Sauce:
- 1 cup Plain Greek Yogurt
- Juice of 2 Lemons
- 1 tsp. Apple Cider Vinegar
- 2 tbsp. Fresh Dill, chopped
Then, you’ll simply mix all ingredients together in a small bowl until smooth. Season with salt and black pepper to taste. You can also add a drizzle of olive oil for a richer and less acidic taste.
Can you Prep Fried Artichokes in Advance?
Yes, you can prep fried artichokes in advance 1-2 days before serving. When ready to serve, reheat in the oven on a wire rack at 400F for 5-6 minutes on each side. Keep a close eye on them, because you don’t want them to burn but just get crispy again.
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I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
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“”For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
Fried Artichokes with Lemon Dill Dipping Sauce
PREP TIME: 10 COOK TIME: 60 TOTAL: 70
INGREDIENTS
Servings: 4-5
For the Fried Artichokes:
- 3-4 Purple or Green Artichokes
- 1 Lemon
- Frying Oil
- Grated Parmesan, for garnishing
For the Lemon Dill Dipping Sauce:
- 1 cup Plain Greek Yogurt
- Juice of 2 Lemons
- 1 tsp. Apple Cider Vinegar
- 2 tbsp. Fresh Dill, chopped
INSTRUCTIONS
For the Fried Artichokes:
- Bring a large pot of salted water to a boil. Add the juice of 1 lemon.
- Trim the artichokes of any tough leaves or tops of the leaves, as well as the stem. Chop the very tops off to reveal the inside leaves.
- Submerge in the boiling water to cook 30-40 minutes, until fork tender.
- Remove with tongs and squeeze out as much moisture as possible.
- Slice the tender artichokes in half, then use a spoon to remove the fuzzy part in the center of each half.
- Heat up frying oil to 400F.
- Fry in batches of 2-3 halves for 6-8 minutes, until crispy and golden brown.
- Use a slotted spoon to place on a paper towel lined wire rack to drain any excess oils.
- (Optional) Fry a second time for 1-2 minutes for extra crispiness.
To Make the Sauce / To Serve:
- Combine all ingredients in a small bowl. Mix until well combined.
- Serve with the fried artichokes warm garnished with freshly grated parmesan.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
Did you love this recipe?
I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram – tagging me @brightmomentco. It always makes my day seeing y’alls creations!
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Follow along for more great A Bright Moment recipes.
What did you sprinkle on before frying.? It doesn’t state anywhere
Hi Dana! Sorry for any confusion. You can sprinkle flour or cornstarch to help the edges get extra crispy!