Crispy Artichokes With Lemon Herb Dip

Crispy Artichokes With Lemon Herb Dip image Author: Canadian Living Credits: Crispy Artichokes With Lemon Herb Dip image

Vegetarians, rejoice! This meat-free, dairy-free handheld treat will be the hit of the party. Kosher panko makes an ultracrispy crust that soaks up any moisture from the artichokes. For guests who don't feel like dipping, serve the artichokes with wedges of lemon to squeeze over top.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: November 2013


  • half lemon
  • 7 artichokes (3.2 kg)
  • 2 cups kosher panko
  • 1 1/2 teaspoon garlic powder
  • 1/2 teaspoon each salt and pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup all-purpose flour
  • 4 eggs
  • vegetable oil for deep-frying
Lemon Herb Dip:
  • 1/2 cup light mayonnaise
  • 1/2 cup nondairy pareve sour cream
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons grated lemon zest
  • 1 tablespoon lemon juice
  • 1 clove garlic grated


Lemon Herb Dip: In small bowl, stir together mayonnaise, sour cream, parsley, basil, lemon zest, lemon juice and garlic.
Make-ahead: Cover and refrigerate for up to 24 hours.

Squeeze juice from lemon into large bowl filled with water. Tear off tough outer leaves of each artichoke and discard. Cut off top third of artichoke. Trim stem to 1-inch (2.5 cm) length, cutting away outer green part of stem. Cut artichoke and stem in half lengthwise. With teaspoon or melon baller, remove fuzzy centre. Slice each half lengthwise. Place in bowl with lemon water. Repeat with remaining artichokes. Drain.

In large pot of boiling salted water, cook artichokes just until tender, about 3 minutes. Drain and let cool completely on paper towel–lined baking sheet, about 20 minutes. Cut quarters in half lengthwise.

Make-ahead: Cover and refrigerate for up to 24 hours.

Meanwhile, in shallow bowl, stir together panko, garlic powder, salt, pepper and cayenne pepper. Place flour in separate shallow bowl. In third shallow bowl, beat eggs.

Dip artichokes in flour, tapping off excess. Dip into eggs, allowing excess to drip back into dish. Toss with panko mixture to coat. Pour enough oil into large deep skillet or Dutch oven to come 1 inch (2.5 cm) up side. Heat until deep-fryer thermometer reads 375 F (190 C) or 1-inch (2.5 cm) cube of white bread turns golden brown in 40 seconds.

Fry artichokes, in batches and turning once, until golden brown, 1 minute. Drain on paper towel–lined baking sheet.

Make-ahead: Let stand, uncovered, for up to 1 hour. Serve with dip.

Nutritional facts per each of 12 servings: about

  • Fibre 2 g
  • Sodium 352 mg
  • Sugars 17 g
  • Protein 5 g
  • Calories 195.0
  • Total fat 10 g
  • Potassium 316 mg
  • Cholesterol 47 mg
  • Saturated fat 3 g
  • Total carbohydrate 23 g


  • Iron 19.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Crispy Artichokes With Lemon Herb Dip