Fried artichokes with garlic sauce

Fried artichokes with garlic sauce

Fried artichoke pieces with garlic sauce

When purchasing artichokes look for firm and compact with the leaves closed. Their weight should be heavy in relation to size. There are different sizes. The small artichokes, also called baby artichokes, are not used so much in Greece. The dark green leaves of an artichoke is an indication of freshness.


  1. Trim the artichokes by slicing the stem of the artichokes and removing the outer leaves. Leave only the tender leaves. Rub each artichoke with the lemon and put all of them in bowl full of water.
  2. Boil the artichokes in salted water until they become tender.
  3. Then remove from the heat, drain and coat in flour.
  4. Fry them on both sides until they become golden brown.
  5. Remove from frying pan and place them in a platter. Use an absorbing sheet of kitchen paper to absorb the excess oil.
  6. Prepare the sauce by heating the olive oil (1 wine glass) on a frying pan and browning the mashed garlic.
  7. Prepare a mix of water, lemon juice, vinegar and salt.
  8. Then lower the heat and add gradually the flour and stir with a wooden spoon.
  9. Add gradually the juice and stir continuously to make a unified sauce.
  10. The more juice you add the less thick the sauce becomes.
  11. In our example recipe the sauce is thick enough.
  12. Serve the artichokes warm and with the sauce aside.


  • 200 grams fresh artichokes
  • 1 lemon juice
  • 1 garlic clove, mashed
  • 2 spoons flour
  • 1/3 wine glass vinegar
  • 1/2  teacup of water
  • Juice of 1 lemon
  • 1 wine glass olive oil
  • Salt

Demonstration of the artichoke trimming process can be found in this post.
Alternatively, you can buy frozen ones, which are already trimmed and available through out the year.

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