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Artichoke appetizer.

Crispy Herb-Crusted Artichokes with Lemon-Garlic Aioli

Allie Hagerty
Quartered artichoke hearts, breaded with panko, semolina, Pecorino, and herbs, fried until crisp and served with a zesty lemon-garlic aioli. A fast, crowd-pleasing artichoke appetizer.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer
Servings 8 servings

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

Expert Tips from My Kitchen
  • 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.
Tried this recipe?Let us know how it was!