Low Sodium Crispy Fried Artichokes

Delight your taste buds with these Low Sodium Crispy Fried Artichokes—an irresistible appetizer or side dish that’s big on flavor but mindful of salt. This recipe masterfully combines tender artichoke halves, first boiled in a savory unsalted vegetable broth infused with lemon, then coated in a perfectly seasoned panko breadcrumb mix featuring garlic powder, black pepper, and Italian herbs. The result? A crisp, golden exterior that contrasts beautifully with the soft, earthy artichoke heart. Fried to perfection in olive oil and finished with a garnish of fresh parsley, these artichokes are as visually stunning as they are delicious. Ideal for low-sodium diets without sacrificing bold, satisfying flavor, this dish is best served hot and can be paired with your favorite dip for an extra touch of indulgence.

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 6 Whole artichokes
• 1 Lemon
• 1 cup All-purpose flour
• 2 Eggs
• 1 tablespoon Water
• 1 cup Panko breadcrumbs
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Garlic powder
• 1 teaspoon Dried Italian herbs
• 4 cups Unsalted vegetable broth
• 1 cup Olive oil
• 2 tablespoons Fresh parsley

Directions

Step 1

Fill a large pot with the unsalted vegetable broth and bring it to a boil.

Step 2

Prepare the artichokes by trimming the stems and the spiky tops of each artichoke. Pull off the tough outer leaves until you reach the tender inner leaves.

Step 3

Halve the artichokes and scoop out the fuzzy choke with a spoon.

Step 4

Juice the lemon and rub the artichokes with the juice to prevent browning. Add the juiced lemon halves to the boiling broth for additional flavor.

Step 5

Boil the prepared artichokes in the broth for about 10 minutes until they are tender. Remove the artichokes and drain well.

Step 6

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs mixed with a tablespoon of water, and one with panko breadcrumbs mixed with black pepper, garlic powder, and Italian herbs.

Step 7

Dip each artichoke half into the flour, then the egg mixture, and finally coat with the seasoned panko breadcrumbs.

Step 8

Heat olive oil in a large skillet over medium-high heat. It's ready when a breadcrumb sizzles upon contact with the oil.

Step 9

Fry the artichoke halves in batches, cut side down first, until golden and crispy, about 3-4 minutes per side.

Step 10

Transfer fried artichokes to a paper towel-lined plate to drain excess oil.

Step 11

Garnish with freshly chopped parsley and serve immediately.

Nutrition Facts

Serving size	(2257.6g)

Amount per serving	% Daily Value*
Calories	3222.6

Total Fat 238.0g	0%
Saturated Fat 38.3g	0%
Polyunsaturated Fat 21.3g
Cholesterol 372mg	0%
Sodium 1255.6mg	0%
Total Carbohydrate 225.7g	0%
Dietary Fiber 49.5g	0%
Total Sugars 15.8g
Protein 57.4g	0%

Vitamin D 82IU	0%
Calcium 507.6mg	0%
Iron 20.2mg	0%
Potassium 2702.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.4%

Protein: 7.0%

Carbs: 27.6%