The girl & the fig’s Crispy Artichoke Chips

| July 24, 2012 | 6 Comments

Crispy Artichoke Chips

If there’s a vegetarian version of the internet’s bacon meme, it could quite possibly be the artichoke. Vegetarians and vegans alike flock to it, or any recipe using it. And this one will be no exception. Even though it’s fried, these artichoke chips are very light all while remaining big on flavor. You can simply enjoy them on their own or as a garnish.

I made this heavenly snack with Sondra Bernstein and her business partner Chef John Toulze when we hung out for the day back in May. I had been touring California, and both John and Sondra were generous enough to spend some time with me. Not only did I get to tour their biodynamic farm, but I also got to cook with John, partake in some of their signature cocktails like this Lavender Mojito all while charging my borrowed Chevy Volt!

But let’s make some artichoke chips, shall we?

Recipe: Crispy Artichoke Chips

  • 8 baby artichokes
  • Wondra flour, enough to coat
  • Canola oil
  • Salt to taste

1. Bring the oil to 350 degrees.

2. Peel down the tough outer skins of the baby artichokes and remove the thistles on top.

Thinly Slice Baby Artichokes

3. Shave the artichokes as thinly as possible, placing them in just enough water to cover.

Soaked Artichoke Slices

4. Toss the slices in the flour, lightly coating them.

Coated Artichoke Hearts

5. Deep fry them in the hot oil until they just start turning brown.

6. Remove them and place them on a paper towel to remove the excess oil.

Fried Artichokes

7. Salt them to taste.


Crispy Artichoke Chips

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Category: Bay Area Bites Food + Drink, chefs, recipes, restaurants, bars, cafes, tv, film, video, photography, vegetarian and vegan

About the Author ()

Car and technology writer for Discovery Channel and the producer and main recipe developer for TreeHugger's Green Wine Guide. I also contribute regularly to MAKE magazine. You can also find my work at The Atlantic, and Fodor's Travel Guides. I studied Computer Engineering at Cal Poly in San Luis Obispo, CA. During my time there I was a DJ at the campus radio station KCPR and I also wrote for the campus paper, Mustang Daily. I am currently launching a social media startup called Follow me on Twitter @jerryjamesstone and Facebook.
  • FKM

    Is that a lemon cut in half that I see in the water…?

  • veganamericanprincess

    I have had kale and parsnip chips, but never artichoke chips!! Awesome recipe!! The lavendar mojito looks great too!!

  • Dustin Sedlacek

    keeps them from changing color.

  • FKM

    Yes, I figured. But it wasn’t noted in the recipe, and probably should have been.

  • Ambra Sancin

    These look amazing. Artichokes are my favourite vegetables and I’ll try this dish tomorrow. I’ve just written my latest blogpost about artichokes.

  • Carla @ Gluten Free Recipe Box

    Love artichokes, and will definitely have to try this recipe. I love artichokes in vegan pasta casseroles with onion and red bell peppers, to name just one of my faves. Thanks so much for the recipe!