Crispy Artichoke Appetizer with Lemon Aioli Dip
If you like a good crunch, you’ll love my Artichoke Appetizer! These crispy, herb-crusted artichokes hit the table hot, golden brown, and wildly snackable—exactly the easy appetizer you want for a holiday party or a casual group of friends. Bright lemon-garlic aioli on the side keeps every bite zippy. It’s a simple ingredients situation with big, restaurant-style payoff.
If you’re into artichoke recipes, try my artichoke risotto (silky rice, little pops of lemon, weeknight-friendly) and artichoke pesto (quick in a food processor, a unique flavor over warm baguette slices). For more appetizers, prosciutto-wrapped dates (salty-sweet, two-bite perfection) and marinated olives with feta *(olive oil, fresh parsley, and citrus—assembly-only) make a perfect appetizer spread next time.
Recipe Highlights: Crispy Artichoke Appetizer
- Inspiration — Think Italian street-snack meets coastal cocktail hour: crisp fried artichokes with Pecorino and herbs, finished with lemon aioli.
- Best Served For — Special occasions, a holiday party, or anytime you need an easy appetizer that disappears fast.
- What Makes It Special — Semolina plus panko = a shattering crunch; a little parmesan cheese (Pecorino works, too) seasons the crust from the inside out.
- A Crucial Tip — Dry those marinated artichokes or canned quarters on paper towel until barely damp; moisture is the enemy of a golden crust.
Ingredients Notes
- Artichokes (Canned or Marinated) — Use quartered hearts and get them very dry. If using marinated artichokes, blot off excess oil so the coating clings in a single layer.
- Semolina Flour — Adds sandy-crisp texture you can hear. It’s the pantry staple that keeps fried food crisp longer.
- Panko + Pecorino — Light crunch meets salty depth; swap in parmesan cheese if you prefer a slightly nuttier finish.
- Fresh Herbs (Rosemary/Thyme/Sage) — Chop very fine so they perfume the crust without burning at medium heat.
- Lemon-Garlic Aioli — Use room temperature mayonnaise and fresh lemon juice; a pinch of lemon zest wakes up the whole plate.
Suggested Ingredient Substitutions and Additions
- Spicy Crunch — Stir a pinch of red pepper flakes into the crumb mixture or splash hot sauce into the aioli for heat.
- Citrus Twist — Trade lemon juice for a couple of tablespoons of white wine in the aioli, then finish the fried artichokes with extra lemon zest.
- Cheesy Upgrade — Mix a spoonful of cream cheese or sour cream into the aioli for a thicker, dippier sauce; a touch of black pepper rounds it out.
- Herb & Seed Mix — Add sesame seeds or finely chopped fresh parsley to the crumb for speckled crunch and color.
How to Make My Crispy Artichoke Appetizer with Aioli
- Prep the artichokes — Drain well. Spread on paper towels and pat thoroughly dry.
2. Set up the dredging station — One shallow bowl with flour; a second with beaten eggs; a third with panko, semolina, grated cheese, salt, black pepper, and the finely chopped herbs mixed together.
3. Coat — Work in small pieces: flour → egg → crumb mixture. Press gently so the coating adheres.
4. Heat the oil — In a wide skillet or Dutch oven, pour in 1–2 inches of vegetable oil. Bring to frying temperature over medium heat (target 350 degrees Fahrenheit / 175 degrees Celsius).
5. Fry — Slide in a few artichokes at a time; don’t crowd. Fry 2–3 minutes per side until golden brown and crisp.
6. Drain — Lift out with a slotted spoon and drain on paper towels. Sprinkle with a little extra grated cheese and lemon zest while hot.
7. Make the aioli — In a small mixing bowl, combine mayonnaise, grated garlic, lemon juice, lemon zest, and a pinch of salt. Stir until smooth.
8. Serve — Pile artichokes on a platter in a single layer, tuck in rosemary sprigs, and serve with lemon-garlic aioli.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Artichoke Appetizer Recipe Card
Crispy Herb-Crusted Artichokes with Lemon-Garlic Aioli
Equipment
- Large skillet or Dutch oven (for frying)
- Slotted Spoon
- Paper towels
- Small Mixing Bowl
Ingredients
For the Artichokes:
- 2 cans 14 oz each quartered artichoke hearts, drained and patted very dry
- 1 cup all-purpose flour
- 2 large eggs beaten
- ½ cup panko breadcrumbs
- ½ cup semolina flour
- ½ cup finely grated Pecorino Romano or Parmesan
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon finely chopped fresh sage
- Vegetable oil for frying
For the Lemon-Garlic Aioli:
- ½ cup mayonnaise
- 1 small garlic clove grated
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
- Pinch of kosher salt
Instructions
Prep the artichokes:
- Drain the canned artichoke hearts well. Place them on a paper towel–lined plate and gently pat dry to remove excess moisture. (This helps the coating stick and ensures a crispy fry.)
- Place 1 cup flour in one shallow bowl. In a second, add 2 beaten eggs. In a third, mix together ½ cup panko, ½ cup semolina, ½ cup Pecorino, 1 teaspoon salt, ½ teaspoon pepper, rosemary, thyme, and sage.
Coat the artichokes:
- Working in batches, dredge the artichoke quarters in flour, dip into egg, then coat in the breadcrumb–semolina–herb mixture.
- Press lightly so the coating adheres.
Fry until golden:
- Heat 1–2 inches of oil in a skillet to 350°Fahrenheit (175°Celsius).
- Fry artichokes for 2–3 minutes per side, until golden brown and crisp.
- Remove with a slotted spoon and drain on paper towels.
Mix the dipping sauce:
- In a small bowl, stir together mayonnaise, garlic, lemon juice, lemon zest, and salt.
Serve + garnish:
- Arrange artichokes on a platter, sprinkle with extra Pecorino and lemon zest, and tuck in sprigs of rosemary for a festive holiday touch. Serve with lemon-garlic aioli.
Notes
- Dry = Crisp — After draining, give the artichokes 10 minutes on paper towel; moisture causes the coating to slip and the oil to splatter.
- Oil Temperature Matters — Hold at medium heat; if pieces brown too fast, your oil is hot—give it a minute to come down before the next batch.
- Rack & Re-Crisp — For a crowd, keep finished pieces on a baking sheet fitted with a wire rack in a low oven; air circulation keeps them crunchy.
- Season While Hot — A light shower of cheese and lemon zest right after frying sticks better and tastes brighter.
Serving Suggestions
- Wine Pairing — Pour a crisp Italian white (Vermentino or Soave); the citrus and salinity love fried artichokes and lemon aioli.
- Board It — Serve with marinated olives and feta, a few black olives for color, and warm baguette slices.
- Make It a Spread — Add prosciutto-wrapped dates and a quick artichoke mixture “bruschetta” on puff pastry or a baking sheet for cheesy artichoke squares.
- Hot Sauce Option — A tiny splash alongside the aioli is a fun “choose-your-own-heat” moment.
Storage Instructions
- Cool & Store — Let leftovers cool, then transfer to an airtight container. Refrigerate until the next day.
- Reheat — Warm on a baking sheet at 375 degrees Fahrenheit (190 degrees Celsius) until re-crisped.
- Aioli — Keep the sauce covered and chilled; stir before serving.