Artichoke fritters

This easy to make recipe, from Grandma’s own collection, only takes 15 minutes to prepare, and is bound to delight both adults and children.

Munch on these artichoke fritters while watching TV, serve them as appetizers together with bruschetta, paired with a glass of Prosecco or an indulgent lemon aperitif, they also make an amazing side dish.

In other words, they are great for any occasion.

Ingredients for serving 4:

  •  8 artichokes
  • 100 g flour type 00
  • 50 g rice flour
  • Sparkling water (cold from the fridge)
  • Seed oil for frying
  • Salt to taste
  • 6 tablespoons LIMMI lemon juice


Clean each artichoke; carefully remove the outer leaves, thorns, and the inner fuzzy choke. Trim the base with a paring knife until you are left with only the heart.

Marinate the artichoke hearts in a bowl with 6 tablespoons of LIMMI lemon juice and water. Get ready to make the batter.

Mix both flours, add salt, sparkling water, and beat it with a whip to obtain a smooth, elastic batter.

Remove the artichoke hearts from the marinade, dry them with paper towels and dunk them in the batter.

Pan fry the artichokes in hot seed oil. Once golden on both sides, take them out of the oil with a skimmer, and lay them on absorbent paper. Serve hot, drizzled with LIMMI lemon juice to taste.

For a lighter version

Make a batter by mixing 100 g of instant polenta flour with sparkling water.  Place the battered artichoke hearts on a baking paper-lined cookie sheet, drizzle with Aulus 100% Italian extra-virgin olive oil and bake at 200°C for about 15 minutes.