Some recipes are here to solve the 6 p.m. dinner panic. Fried Artichokes with Romesco Sauce is not one of them. Bookmark this for the night when you want something golden, crispy, a little sophisticated and very snackable.
I love a classy app, but my roots aren’t bourgie. Just today I caught myself looking longingly at a bag of chili cheese Fritos in the VW dealer’s vending machine. Some childhood cravings are with us for life. Another childhood fave is mozzarella sticks. The crunchy breading, the tart tomato sauce and creamy center. Perfection.
But as I’ve gotten older, those snacks don’t actually taste as good as I remember. My palate has evolved, so my snacks have been forced to follow suit.
Thankfully, these Fried Artichokes with Romesco Sauce have the energy of mozzarella sticks after they studied abroad. Still crispy, still dippable. Just a little more cultured.
Feel Good Vibes
- Artichokes are naturally rich in fiber, which helps support digestion and makes this crispy little snack feel more satisfying than your average fried appetizer.
- Almonds, hazelnuts, and olive oil bring healthy fats, vitamin E, and that rich, round flavor that makes romesco so good you’ll want to put it on everything.
- Roasted peppers and tomatoes add vitamin C, antioxidants, and a little brightness to balance all that golden, crunchy goodness.
Ingredient Substitutions
- No Parmigiano-Reggiano: Pecorino Romano
- No Italian seasoning: Fresh chopped parsley, basil or a pinch of dried oregano
- No egg: 1 tablespoon ground chia seeds to 3 tablespoons of water
- No avocado oil: grapeseed or any other neutral oil with a high smoke point
- No roasted red peppers: Make them from scratch
- No fire roasted tomatoes: Regular canned diced tomatoes
- No almonds: Pine nuts
- No hazelnuts: Pine nuts
- No parsley: Pinch of dried oregano
- No olive oil: Avocado oil
- No Aleppo pepper: Extra ½ teaspoon paprika and a pinch of cayenne
- No sherry vinegar: ½ a fresh lemon, juiced
Recipe Tips & FAQs
- My favorite brand of artichoke hearts is by Native Forest. Other brands taste too strongly of citric acid. These actually taste like artichokes and they always have a superior texture.
- You might have some romesco sauce left over. It goes great with potatoes, cauliflower, grilled pork or used as a sandwich spread.
- Tips for breading:
- It doesn’t have to be messy! There’s a technique called the standard breading procedure that ensures a relatively tidy process.
- Assemble two shallow bowls. Put egg wash in the left bowl. Seasoned almond flour on the right.
- Place the artichokes to the left of the egg wash, and an empty baking tray to the right of the almond flour.
- Use one hand for dry ingredients and one for wet to avoid clumping.
- Dip the artichokes in the egg wash, letting the excess drip off.
- Then coat them in the almond flour mix.
- Press the breading into each side to make sure that it adheres. Set a timer for 15 minutes to let the breading settle in.
- How to toast your nuts:
- Preheat the oven to 300˚F.
- Roughly chop your nuts.
- Spread the nuts in a single layer on a baking sheet.
- Bake until golden brown, about 25 minutes. I recommend checking them every 5-7 minutes.
Fried Artichokes with Romesco Sauce Serving Suggestions
- Make it an appetizer trio and pair with Chickpea Panisse and Pesto Artichoke Spread for a very chic start to your meal.
- Serve as an app before Creamy Cauliflower Alfredo Pasta.
- Or keep dinner on the lighter side and serve with this Spinach and Arugula Salad with Roasted Tomato Vinaigrette.
Storage and Shelf Life
Make Ahead: Romesco sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Artichokes can be prebreaded and held overnight in the refrigerator, or stored in the freezer for up to a couple of months.
Refrigerate: Leftovers can be stored in the refrigerator in an airtight container for up to 3 days.
Freezer: Uncooked, prebreaded artichokes freeze well. Romesco sauce also freezes well.
Reheat Instructions
Preheat the oven to 400˚F. Place the fried artichokes on a baking sheet with a resting rack and warm until heated through, about 8 minutes.
Final Thoughts
When you have a night where you can slow down a little and enjoy cooking dinner, I want you to reach for this recipe. Put on something cozy and pour yourself a glass—sparkling water or wine. Then fire up the stove and this playlist. This one is meant to be savored.
Have you tried these Fried Artichokes with Romesco Sauce yet? If so, tell us how they turned out in the comments below. I hear that leaving positive comments on recipe websites is an easy way to bank some good karma. And don’t forget to sign up for the Everyday Alchemy newsletter here.
Fried Artichokes with Romesco Sauce
Special Equipment
Ingredients
Artichoke Hearts:
- 1 cup almond flour
- ½ cup Parmigiano-Reggiano
- 1 teaspoon sea salt
- ½ teaspoon Italian seasoning
- 1 egg
- 1 teaspoon water
- 1 can artichoke hearts drained (14 ounces)
- 2 cups avocado oil
Romesco Sauce:
- 12 ounce jar of roasted peppers drained
- 14 ounce can of fire roasted tomatoes drained
- ¾ cup almonds toasted
- ¼ cup hazelnuts toasted
- 1 tablespoon garlic minced (about 3 cloves)
- 1 tablespoon fresh parsley chopped
- ¼ cup extra virgin olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon aleppo pepper
- 1 tablespoon sherry vinegar
- 1 teaspoon sea salt
Instructions
- In a bowl, mix together 1 cup almond flour, ½ cup Parmigiano-Reggiano, 1 teaspoon sea salt and half a teaspoon of Italian seasoning.
- In a separate bowl, make an egg wash by whisking 1 egg and 1 teaspoon of water until well combined.
- Preheat avocado oil to 350˚F in a heavy bottomed sauce pot with high sides, use enough to fill a pot ⅓ of the way up the side, about 2 cups.
- Left to right, line up the artichokes, egg wash, almond flour mix and a baking tray.
- Take the can of drained artichokes, and dip them one by one into the egg wash, making sure to let the excess drip off. Next coat them thoroughly with the almond flour mixture and then set them on the baking tray. Once done, let them sit for 15 minutes before frying to help the breading stick. Prepare the Romesco Sauce while you wait.
- Combine the jar of drained roasted red peppers, can of drained fire roasted tomatoes, 3/4 cup toasted almonds, ¼ cup toasted hazelnuts, 1 tablespoon minced garlic, 1 tablespoon fresh parsley, ¼ cup extra virgin olive oil, 1 teaspoon smoked paprika, ½ teaspoon aleppo pepper, 1 tablespoon sherry vinegar and 1 teaspoon sea salt in a blender until completely smooth, at least 30 seconds.
- Check for seasoning and adjust if needed. You might have some sauce leftover. Check notes for uses.
- To fry, gently lower the artichokes into the oil and fry until golden brown, about 3 minutes. Work in batches so you don’t overcrowd the pan. Place the fried artichokes on a plate lined with paper towels and serve immediately with romesco sauce.
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.