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Artichoke Fritters with Lemon Cream


Yields about 15 fritters; prep = 30 min; cooking time 15 min.

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Rate this recipe 4.3/5 (3 Votes)


  • Vegetable oil
  • 1 (18-ounce) can artichoke hearts, drained
  • 2 garlic cloves, minced
  • 3 scallions, chopped
  • 1/4 cup milk
  • 1 large egg, beaten
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 lemon, to squeeze over fritters
  • Kosher salt, to sprinkle
  • 1 cup sour cream
  • 1 lemon, juiced
  • 1 teaspoon kosher salt


Servings 15
Preparation time 30mins
Cooking time 15mins
Adapted from


Step 1

Pour 3 inches of vegetable oil into a heavy bottomed pot and place over medium heat until a bread cube placed in the oil browns within 1 minute.

Coarsely chop the artichokes (or alternatively crush by hand) and put them in a large mixing bowl. Add the garlic and scallions, milk, egg, lemon zest and lemon juice. Mix the flour, baking powder, salt and pepper in a separate bowl and quickly mix the dry ingredients into the artichoke mix. Drop the fritters by the heaping tablespoonful into the hot oil and fry until golden brown, about 5 minutes. Work in batches until all the batter is used.

Keep warm in a low oven until ready to serve. Immediately before serving, squeeze a little fresh lemon juice over all and hit with a bit of kosher salt. Serve with a dollop of Lemon Cream on top, if desired.

Lemon Cream:
Whisk all ingredients together in a small bowl. Refrigerate until ready to serve.

Recipe courtesy of Dan Smith and Steve McDonagh

Yields about 15 fritters; prep = 30 min; cooking time 15 min.

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