Spanish-Style Crispy Artichoke Bites with Aioli

From Albert Bevia:
For the artichokes, I used a can of artichoke hearts in water. You can also use marinated artichoke hearts. Either way, make sure to drain them well and pat them completely dry. This way they can absorb all the flavors and end up with a light crispy texture.

TIPS & TRICKS to make this Recipe: You can prep the artichokes beforehand and add them to the fridge. They will hold for up to 3 days. Then just fry as stated in the recipe below. You can serve them warm or even at room temperature.

Spanish-Style Crispy Artichoke Bites with Aioli

Watch Albert preparing this recipe:


  • 1/2 cup sunflower oil 120 ml
  • 1 can artichoke hearts 14 oz / 400 grams
  • 1/3 cup all purpose flour 40 grams
  • 1/2 tsp sweet smoked Spanish paprika 1.25 grams
  • 2 cage-free organic eggs
  • 1 tbsp chopped fresh parsley 4 grams
  • 1/2 cup plain bread crumbs 70 grams
  • 1/2 cup low fat mayonnaise 120 grams
  • 1 clove garlic
  • 1 lemon
  • 1 tbsp extra virgin olive oil 15 ml
  • sea salt & black pepper


  1. Heat a large fry pan with a medium heat and add in the sunflower oil
  2. In the meantime, drain the can of artichokes, place the artichokes over some paper towels, all in a single layer, gently pat dry, then cut each one in half lengthwise, add the artichokes cut side down over some paper towels
  3. Crack the eggs into a bowl, add in the parsley and season with sea salt & black pepper, whisk together, add the flour into a seperate bowl, add in the paprika and mix together, add the bread crumbs into a third seperate bowl
  4. Coat each piece of artichoke, first in the flour, then the egg wash and finaly into the bread crumbs
  5. Add the coated pieces of artichoke into the fry pan with the hot oil, all in a single layer, fry for 2 minutes per side or until golden fried all around, transfer into a dish with paper towels
  6. To make the aioli, add the mayonnaise into a bowl, finely grate in the garlic, finely grate in the zest of half a lemon, add in 1 tsp (5 ml) lemon juice and 1 tbsp (15 ml) extra virgin olive oil, season with a kiss of sea salt & black pepper, whisk together until you get a creamy sauce
  7. Transfer the aioli into a serving dish and decorate the pieces of fried artichoke around it, garnish with lemon wedges and parsley, enjoy!

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