These light and crispy fried artichoke hearts are so easy and incredibly amazing. All you need is beer, flour, lemon, and a jar of our Marinated Artichoke Hearts. Pair them with a dipping sauce made with our Grilled Artichoke Hearts and ingredients that you already have in your pantry! These fry up quickly and are a great appetizer to throw together at the last minute. 


Makes 6 servings 1x 2x 4x
  • Beer Battered Artichoke Hearts
  • Vegetable oil, for frying
  • 1.5 cups all-purpose flour
  • 1/2 teaspoon kosher salt, plus more for finishing
  • 1 (12 ounce) bottle lager-style beer
  • Zest of 1 lemon (reserve lemon juice for the remoulade)
  • 1 (16 ounce) jar Marinated Artichoke Hearts drained and patted dry
  • Chopped fresh parsley, to garnish
  • Grilled Artichoke Remoulade
  • 1 cup mayonnaise
  • 4 anchovy filets, finely minced
  • 2 tablespoons Imported Non-Pareil Capers minced
  • 1/2 cup Grilled Artichoke Hearts chopped
  • 1 tablespoon Dijon mustard
  • 1 teaspoon prepared horseradish
  • 1 teaspoon Worcestershire sauce
  • Juice of 1 lemon
  • Salt and Pepper, to taste


  1. Heat 2-3 inches of vegetable oil in a deep, heavy bottomed pot over medium heat until the temperature reaches 375°F*. 
  2. In a large bowl, whisk together the flour and salt and slowly whisk in the beer until smooth. Add the lemon zest and stir just to combine. 
  3. Dip the Mezzetta® Grilled Artichoke Hearts into the batter and allow any excess to drip back into the bowl. Fry the artichoke hearts, in batches, until crispy and golden brown, about 5 minutes.  
  4. Using a slotted spoon, transfer the artichoke hearts to a paper towel lined plates and sprinkle additional kosher salt. Repeat this process with the remaining artichoke hearts. 
  5. To make the remoulade, add all of the ingredients to a medium bowl and whisk to combine. Serve alongside the beer battered artichoke hearts for dipping and sprinkle the artichoke hearts with chopped fresh parsley. 
  6. Enjoy!