Print Options:

Crispy Artichoke Chips from the girl & the fig

Yields1 ServingPrep Time15 minsCook Time10 minsTotal Time25 mins

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?

This post originally appeared on KQED's Bay Area Bites.

Crispy Artichoke Chips 3

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

Bring vegetable oil to 350 degrees.


Peel down the tough outer skins of 8 baby artichokes and remove the thistles on top.

Slice Artichokes 1


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

Soaking Artichokes 1


Toss the slices in Wondra flour, lightly coating them.

Covering Artichokes in Flour 1


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

Fried Artichokes 1


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

Crispy Artichoke Chips 2


Salt them to taste.


Crispy Artichoke Chips Final 1

Nutrition Facts

Servings 1