Italian Fried Artichoke Hearts | The Best Version!

[@future.cadaver]

Do yourselves a favor, guys: eat these as soon as you make them. This kind of food is always best eaten at the scene of the crime, my nonna used to say 😋 Another great video!

[@SipandFeast]

Thanks and !00% agree! They can be saved for a bit in a warm oven, but nothing beats eating them right after they come out of oil!

[@JamesJones-cx5pk]

Artichokes are to be savored. 👍👍

[@kevinfreeman9597]

Cool east coast accent, smooth beats, reassuring confidence, that's gonna be an easy subscribe my dude.

[@SipandFeast]

Thanks for the sub and welcome to the channel!

[@atruenut]

Just beautiful! Every one of your recipes looks so amazing - this has become one of my favorite cooking channels!

[@SipandFeast]

Thanks so much! Appreciate you watching and putting me up there with your favorites!

[@TrutherThinkTank]

I made these and they were excellent! But I also made a condiment dip for them which made them even more enjoyable. I mixed together some Sir Kensington classic mayo with a bit of Dijon mustard, white pepper and lemon juice; this is delicious with the fried artichoke hearts, fried cauliflower or fried calamari and/or shrimp.

[@SipandFeast]

Sounds great!

[@PinkJoy143]

Yummy! Your name is the best omg! 🤔🩷🤔💛🤔💙🤔💜🤔💚🤔🖤

[@marijane8665]

These look so good! Reminds me of a recipe I’ve had for 40 years or so. It was on a PBS cooking show called “Romanioli’s Table”. I think it was called artichoke hearts parmigiana. Basically they took your fried hearts and layered and baked with mozzarella cheese and a very fresh onion tomato sauce. It is wonderful! The original recipe actually used fresh artichoke hearts cut in 6 wedges. I make it about once a year when fresh artichokes are plentiful but I’ve also used canned hearts and frozen in a pinch. It’s a lot of work but worth the work once a year or so! They also suggested using the hearts you made and squeeze lemon juice. I’ve tried it all ways and love them all.

[@SipandFeast]

Thanks! You know I never thought to use these to make it parmigiana style. That is a great idea! I'm waiting for better looking artichokes to turn up in stores. No doubt it would be better to start any artichoke dish with them. Can't wait to make stuffed artichokes! I do serve lemons with these. I think I forgot to mention it in the video. Thanks for the comment!

[@margaretdell25]

I have been spreading the news about this great cooking channel. Every meal and the instructions are so easy to follow with great success. I have a handful of friends that DO NOT COOK. It just drives me crazy when I hear "I don't know how to cook" Laziness is no excuse. Cooking a meal that turns out so yummy is very rewarding. Oh well, you can take a horse to water but it is up to him to drink.

[@SipandFeast]

Thanks so much for spreading the word! You're helping this channel grow and giving me the confidence to continue posting. I agree completely about the satisfaction one gains from preparing a great meal. Everyone should experience the feeling!

[@ypcomchic]

I use the oil marinated artichoke hearts from Costco. Give them a rinse, dry then, dip in flour and shake off, dip in egg, then dip in Progresso Italian bread crumbs. Let them dry a little bit. Then fry them in olive oil till brown. Sprinkle with Romano cheese. Eat by themselves but taste super good with ranch dressing!! Mmmm

[@marilynnmegan7175]

Thanks! I was wondering if I could use those instead.. I have a jar in my fridge rn 🤤

[@bignorge]

You are absolutely my favorite cooking show to watch! People are going to start thinking I am Italian and not Norwegian when I cook for them what you taught me. Of course, not too many people want to eat Norwegian food, including me. Well done Brother!

[@SipandFeast]

Thank you so much!

[@elisaackerley8858]

Just found you looking for garlic knots! So glad I did!! My new favorite channel!! I’ve heard you ask for ideas! Maybe an antipasto platter! Thanks again for your videos!!

[@puddytat62]

This is one of those dishes you may initially dismiss as not very appealing but it’s a very satisfying snack or side dish. Worth the modest effort and you’ll find even the skeptics. i.e. meat only eaters. Will love this dish. Canned artichokes are somewhat easy to find and they will certainly be watery. I’ve tried a salad spinner to remove the bulk of the water from the chokes. Seems to work. This is prior to slicing in half and never did try spinning when they’re cut… might work !! A scrumptious recipe.

[@janeybakarbessy2330]

Just watched your Italian / Greek pasta salad which I am making of course but then you mentioned artichokes and came to this one. So we are making this tomorrow. Thanks for the recipes and love you channel!

[@redhousepress]

Lol. James: "All of them." This looks scrumptious. I'll be grabbing a couple of cans of artichokes asap. Thanks so much. !!

[@takethecannolli28]

Every time I see a KZbin cooking video on the side, inevitably it turns out to be one of your hit recipes. This ex LI gurl thanks u for reminding me of home and my mom's cooking.! Ti amo paisano!

[@SipandFeast]

Thank you, and so happy you're enjoying the recipes that remind you of home!

[@lynnep6532]

Thank you for your most helpful video. I'm not a new cook, but really appreciate your guidance throughout the video. New subscriber who will be watching all your videos. These are one of my favorite Italian specialties.

[@SipandFeast]

Thanks very much and welcome to the channel! I appreciate the feedback!

[@angelamcgowan-ob3xf]

Try coating the artichokes in the egg batter FIRST then the flour. When fried in this sequence no need to double fry, they will be crispy like fried chicken!

[@joeduca8582]

Excellent photo of the finished dish, I could smell it. My mom fried fresh artichoke, she loved them, I loved the taste but couldn't chew them so I'd get frustrated, probably why I never made them as an adult. But her fried cauliflower was out of this world! I was best man for my "best" friend and mom made a huge platter for the stag party I threw for him - huge hit. My point is her egg batter was similar to yours, but she used pecorino and lots of parsley - she loved parsley, turned her fried meatballs green ;o) I haven't bought canned or frozen artichokes in a long time. Years ago the supermarket pharmacy promoted artichokes for their health benefits and had great coupons for the canned hearts - never thought of frying them until now! I always made salad with the canned 'chokes. The frozen was so so, I used them in pasta dishes, they had to cook more. Have you ever heard of cardoons, it's another thistle? How about snails? Grandma and her sisters made them a couple times. To me they taste like mushrooms. Funny story about them, tell ya later. Thank you! Whole lot of love on this channel!!!

[@SipandFeast]

Thanks for sharing and I'm glad these artichokes are bringing you back. I never had cardoons before, but am always looking for new things to try. I appreciate you watching!

[@Marius-eu8dh]

Clever, elegant recipe! Thank you

[@SipandFeast]

Thanks very much!

[@rosemarycarden175]

Theseook very appetizing. I will definitely make them. Thank you for sharing. I would dip the artichokes in egg then flour & shake access gently. ,& fry. God Bless.ove watching you cook & explain in detail. 😅🎉😂❤

[@dee_dee_place]

i love artichokes. Thanks, Jim.

[@FrankBrancaccio]

my grandmother would use breadcrumbs which are delish, but I'm going to try it this way too! ....Smithtown here !

[@ED80s]

My mother in law makes these but she uses fresh artichoke so I never make them myself because it seems so wasteful of the artichoke leaves. Thank you for the tip of using canned artichoke hearts. These are absolutely addictive.

[@SipandFeast]

Yeah you would need a lot of fresh artichokes to make enough of them. I've been a having a hard time finding good looking fresh artichokes the last few years. It's odd, because canned ones are always available.

[@lauraquaresimo6767]

I just love artichokes , my mom use to make the whole ones and she always stuffed them ( they were to die for ) I'm going to try your way cause they look amazing !!! BTW.....I want to come to your house for dinner ......lol....your cooking ROCKS !!!!

[@douglasb729]

OMG....everytime i watch your video's I'm taken back to my grandmother. I swear, some where along the lines you have to have some abruzzi or napolitano in you!! Great video, thank you!!!

[@SipandFeast]

Thanks very much man! I'm happy that some of my videos bring you back! I keep telling myself to make the recipes that my Grandmother made. I wish she wrote them all down...

[@pibbie807constantine6]

I have had fried artis before at a cajun place, dip sauce was spicy red and horseradish. ooo, mama so good. didn't know the process to fry these wonderful little gems. thanks.

[@SipandFeast]

I hope you make and enjoy them!

[@jayneroe4921]

Thanks, we’ll be eating these tonight 😊

[@alancats]

Another great recipe from the maestro! So, this is a somewhat more elaborate version of my admittedly "lazy chef's" artichokes. Trader Joe's is currently selling four-packs of artichokes, so, I slice a bit off the top, peel off the tough outer leaves until I see yellow-tinged leaves, peel the stalks (if they're attached) with a vegetable peeler (to remove the fibrous outer layer), slice the chokes in half, lengthwise, rub them over with olive oil, and bake them on a roasting pan, cut side down, at 425 degree Fahrenheit, until they've browned, nicely. You get a lot of edible "meat," this way -- the tender stalk; the heart, and, a good portion of the leaves are edible, all nicely browned. I'll concede that deep-frying, as the maestro does, here, would taste better, because everything is better, deep-fried.

[@SipandFeast]

Thank you man! I like the way you make it in the oven. Plus you're using whole artichokes which as you say gives you more meat. I've had such a hard time finding high-quality artichokes lately. When I see them, they're brown and shouldn't even be sold. I'm keeping an eye out for them because I want to make stuffed artichokes. I'm no maestro😂, but appreciate the support!

[@PantheraLeoBoston]

Delicious! Another keeper recipe. I did the twice-fry for added crispness.

[@saykhelrachmones8668]

Making these for Shabbat. Thanks, sweet man. SR

[@SipandFeast]

Hope you enjoy them.

[@piapadmore430]

Omigosh James🥰🥰 …I can’t believe I missed this! Thanks for the email! They look so yummy!

[@penneyburgess5431]

This looks so good. Thank you!❤

[@mizzmusicthief]

Love your accent! Excited to try this recipe

[@Ardyrezv]

Looks great!

[@SipandFeast]

Thanks very much!

[@PantheraLeoBoston]

I did the double fry (like plantains). Fantastic. You're batting 1000 with me Jim.

[@slotedog]

Never thought of frying artichoke hearts. Looks great

[@SipandFeast]

Thank you very much!

[@KenjiMapes]

Looks so good.

[@martyrose]

I happen to have a stray can of artichokes hanging around. Think I'll make these and some aioli. Love the tone of your videos. Straightforward, informative but relaxed. 👍

[@SipandFeast]

Thank you! Appreciate the support and hope you enjoy the artichokes!

[@russburton8517]

I love artichokes, but had never thought to fry them. Thanks

[@truthfinder6246]

Here it is 3 a.m. and this new subscriber can't stop streaming your videos!

[@SipandFeast]

Thanks so much for watching!

[@hansfranklin5070]

Looks great! My grandmother did Cardone ( sp ? ) a similar way except parboiled with lemon before frying!

[@eleanorbertuch135]

👍👍👍👍James makes me smile😀

[@TomMartinek]

I've made several of your recipes and I can not wait to try this one out!!

[@SipandFeast]

Thanks and I hope you enjoy this one too.

[@GalaxyG8m3rGirl]

Happy to watch your video til the end! They look scrumptious! WIll be trying soon :)

[@SipandFeast]

Hope you enjoy!

[@sandramcdaniel9247]

Great video. I tried fried artichoke hearts for the first time this week. And I'm hooked. Gotta learn how to make them at home. Thanks

[@SipandFeast]

Thanks! Hope you enjoy my version of them!

[@4boys1girl-2]

This I will definitely try....I also may try a parmesan

[@JOYLORRAINE]

So glad I found this.. A definite for me!! Thank goodness you have your taster there to keep you on your toes😉🤣👏

[@SipandFeast]

I need to put him on the payroll lol.

[@jameson5159]

Awesome!!! There is a restaurant that does them slightly different on the upper west side in Manhattan. I think they do it Roman style. I won’t mention their name. I know if you are curious.

[@SipandFeast]

Thank you! By all means mention the name.

[@Frank_Horrigan1]

Now I'm hungry damn it

[@salvatrice850]

These are so delicious, I make the frozen ones at Christmas because I can feed more people and it's cost efficient. It's funny how you think of certain foods as just "holiday meals" and never think to make them during a weekday lol, I'm going to try the canned ones for myself and enjoy these beauties all to MYSELF 😉

[@SipandFeast]

Thank you! The frozen ones are great too. I often use those for Christmas time too with a little seasoned breadcrumbs in the oven. Hope you enjoy these all by yourself!

[@eatwithcandy7147]

Thanks for a Wonderful recipe🎉 🎉🎉

[@lauraquaresimo6767]

I made these but the only thing I would do different is add some garlic in the egg mixture..........they were delicious , but with some garlic added to the mix they're probably a lot better !!!

[@eleanorbertuch135]

As always the best info👍👏👏👏👏

[@richardciavarella330]

Cant wait to try this all your videos are great and I love to cook .

[@SipandFeast]

Thanks very much man! Would love to hear how they turn out for you!

[@relaxingsounds1386]

Just like my nana used to make 👍👍

[@janedoe805]

Another delicious recipe! Thank you 😊

[@laskatz3626]

Can’t wait to try…

[@deniseproctor7190]

Thanks so much!!! I can't wait to try this recipe!! 😋

[@BunkerBroadcasting]

Thanks!

[@feliciabarosa7613]

Excellent

[@juliedixon7421]

All your recipes look delicious!👏🏻👏🏻👏🏻👏🏻👏🏻

[@SipandFeast]

Glad you like them!

[@Marginal391]

Beautiful👍 Thank you 🙂

[@DeeEll86442]

They look really YUMMY 😋 I bet they would be even better if you rolled them in panko bread crumbs after the egg. I’m sure they are delicious all by themselves but (I am the kind of person that likes a dipping sauce) I bet they would be really wonderful dipped in or drizzled with a lemon aioli.😉👍

[@angiesamborski6564]

That is exactly what I will do next time .They are delicious but I wish they were crispier .I will use some Panko next time !

[@TrutherThinkTank]

I made a condiment dip of Sir Kensington classic mayo, a little bit of Dijon mustard, fresh lemon juice and white pepper. This is also good with fried cauliflower, fried calimari and fried shrimp. Sometimes with seafood I add Old Bay seasoning to the above mayo mix.

[@Suezee66]

Spin the pan so it changes hot spot it works perfectly

[@jabiluss]

Two year old video but I just found it and I'm sorry, what was that about not enough egg at 2:51?

[@KennethJohansson-p1p]

What is the remote frying/heating station you are using?

[@deebee4850]

Yum! I think I’d dunk those in marinara! They look amazing!

[@SipandFeast]

Thanks! They go great with a variety of sauces or just a squeeze of lemon.

[@JamesJones-cx5pk]

Bravo👍

[@nancyb.4381]

Looks amazing that is my side dish tonight

[@SipandFeast]

Hope you enjoyed them!

[@richardciavarella330]

Will you be making any videos on just making bread

[@SipandFeast]

Hey Richard I want to, but probably not until next year. I've been making a lot of bread but don't feel comfortable giving instructions yet. I have so much more pizza, calzones, rolls, etc videos to be published and then it will be getting warm out.

[@CarolinaGirlCreationZ]

Do you think this would work with almond or coconut flour for this of us who are more keto/low carb eaters? I LOVE artichokes and would love to try this recipe! First video I've seen of yours and thoroughly enjoyed! Looks DELICIOUS!

[@TrutherThinkTank]

It’s just a dusting of flour; so that’s not much carbohydrate. But I would think that other flours would work too.

[@lauraquaresimo6767]

I ran into a disaster when I was frying them in the oil , it started foaming real bad where I couldn't even see them in the pan. Why did this happen ???? They did come out delicious 👍

[@johnbowers8388]

what kinda stove you got where can I get one

[@theescaperoom1113]

I’m going to try these in an air fryer. Maybe spray with some oil

[@JohnFrench-vz8sj]

Artichoke di Latkes 1 can Artichokes 3 Eggs 1 onion 3 garlic 1 cup Potato Starch Lemon Juice or Vinegar Chop in Food Presser Make into Patties and Fry at 350 Kosher Salt and Pepper Dips Yogurt or Marinara & Parmesan Cheese

[@joannsalmon9384]

Are those hearts in water or a vinegar brine

[@vbnautical5041]

On average how long do those fuel tanks last on the portable burner?

[@SipandFeast]

Only about 60-90 minutes on medium. I use this mostly for my videos.

[@JOYLORRAINE]

Question....how about breadcrumbs instead of flour??🤔

[@SipandFeast]

You can definitely do that.

[@angiesamborski6564]

These are very good but I wish I could make them a little crispier

[@warroom17]

these are known to me as bravehearts.. I made the mistake once of not patting them dry. long story short, I bit into it and it spit at me yet it did not stop me from devouring it

[@beachgal2023]

Have you had your ApoB checked lately?

[@valeriyproklov2868]

These are delicious when served with egg and foie.

[@oper8tiondiamon8tion25]

Simple shit 🤣 loved the whole vibe💎

[@graciehernandez1364]

Looks good to me.....

[@SipandFeast]

Thank you!

[@jameson5159]

Hey Jim, Celeste is the name.

[@SipandFeast]

Hey sorry for some reason I thought it was James.

[@jameson5159]

My name is James lol I thought yours was too? The name of the restaurant is Celeste.

[@SipandFeast]

Lol, I'm an idiot.

[@feliciabarosa7613]

Save those stems for soup

[@michellereynolds6999]

💗

[@guitarlearningtoplay]

it’s better fried as a blooming artichoke.

[@SipandFeast]

no

[@saffloweroyl3663]

Like leafy oysters

[@saykhelrachmones8668]

James is cute.