Artichoke Fritters with Caper Remoulade

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  • Artichoke Fritters:
  • 2 qts Canola or peanut oil 
  • 2/3 cup milk
  • 1 tsp garlic, crushed
  • 4 eggs
  • 1 lemon, zested 
  • 1 cup semolina or corn meal
  • 1 cup all-purpose flour
  • 1½ tsp baking powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 (16 oz) jar Mezzetta® Grilled Artichoke Hearts
  • 1/4 cup parsley, chopped
  • Caper Remoulade:
  • 1/2 cup Mezzetta® Imported Capote Capers
  • 1 lemon, zested 
  • 1/4 cup green onion, diced 
  • 1 cup sour cream
  • 2/3 cup mayonnaise
  • 3/4 tsp salt
  • 1 tsp smoked paprika 


For the Artichoke Fritters:

First heat the oil to 350°F in a large pot.

Combine the milk, garlic, eggs and lemon zest in a bowl and whisk until thoroughly combined.

In a separate bowl combine all of the dry ingredients and blend together with a fork. Dip the Mezzetta® Grilled Artichoke Hearts into the egg mixture and then place them into the flour mixture and thoroughly coat. Once all of the artichokes have been dipped and the oil is heated, place them into the hot oil. Fry for 5 to 6 minutes or until crisp and golden brown.

Drain on a paper towel lined sheet pan. Transfer to a serving bowl and sprinkle with salt and the parsley. Serve with caper remoulade.

For the Caper Remoulade:

In a food processor combine the Mezzetta® Imported Capote Capers, lemon zest and green onion. Pulse until roughly chopped up.

In a mixing bowl combine the caper mixture with the sour cream, mayonnaise, salt and paprika.

Once blended, refrigerate until ready to serve.