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!

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

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

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

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.

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.

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.

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!

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!!

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!

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

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.

Another delicious recipe! Thank you 😊

Looks so good.

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.

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

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.

As always the best info👍👏👏👏👏

Thanks for a Wonderful recipe🎉 🎉🎉

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 !!!!

i love artichokes. Thanks, Jim.

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

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

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!!!

Clever, elegant recipe! Thank you

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

Beautiful👍 Thank you 🙂

Love your accent! Excited to try this recipe

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

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!

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

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

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

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

Looks great!

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

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

Thanks!

Every time I see a KZfaq 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!

Excellent

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!!!

Never thought of frying artichoke hearts. Looks great

Can’t wait to try…

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. 👍

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

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.

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.

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

Bravo👍

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 😉

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

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

Just like my nana used to make 👍👍

👍👍👍👍James makes me smile😀

Now I'm hungry damn it

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

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.

Looks amazing that is my side dish tonight

Spin the pan so it changes hot spot it works perfectly

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.😉👍

Making these for Shabbat. Thanks, sweet man. SR

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 👍

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!

what kinda stove you got where can I get one

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

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 !!!

Will you be making any videos on just making bread

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

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

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

Are those hearts in water or a vinegar brine

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

These are delicious when served with egg and foie.

Looks good to me.....

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

💗

Simple shit 🤣 loved the whole vibe💎

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

Have you had your ApoB checked lately?

Save those stems for soup

Hey Jim, Celeste is the name.

Like leafy oysters

it’s better fried as a blooming artichoke.

James is cute.