CJA’s Jewish Style Artichokes

Chef Danny Corsun has been a Chef-educator for 22 years. In addition to being an incredibly lucky husband and father of two, he is also a NYC transplant, having moved to Los Angeles in 1990. Though still a die hard Yankee fan, he’s a sucker for California beaches!


CJA’s “Jewish Style” Artichokes

  • 12 large artichoke hearts (can be previously marinated)
  • 1 lemon
  • 2 cups of panko bread crumbs
  • 1 cup flour
  • 2 beaten eggs
  • 3 tsp Old Bay seasoning
  • 1 ½ tsp Garlic Herb powder
  • Salt and Pepper to taste
  • Neutral oil, for frying (e.g. grapeseed oil)
  • Lemon wedges (to serve)

PREP TIME: 10 min

COOK TIME: 15 min

TOTAL TIME: 25 min


CJA’s “Jewish Style” Artichokes

  1. Pat each artichoke heart dry with a paper towel – If they are the previously marinated kind, try to get any residual oil off.
  2. Put the flour and Panko into separate bowls, and mix in 1 tsp of the Old Bay and ½ tsp of the garlic herb powder into each.
  3. Whisk eggs in a bowl – Add in 1 tsp of Old Bay and ½ tsp garlic powder and mix.
  4. Dredge each heart in the flour – trying to dust them off so each heart is just thinly coated.
  5. Dip each heart into the egg wash – draining any excess egg off.
  6. Dredge each heart in the seasoned panko.
  7. Once all the hearts are fully dredged, preheat oil in a large fry pan. You are looking for about 360-370 degrees for the oil temperature.
  8. Once the oil is up to temperature, fry each heart until golden brown. Turning with tongs to achieve an even fry. Do not crowd the pan or you will end up with greasy artichoke hearts!
  9. Once the hearts are done, drain well on paper towels, season with salt and pepper and a squeeze of lemon and serve immediately! Serve with a sauce or condiment of your choosing (like a Sriracha mayo or tartar sauce).
  10. Enjoy!