Fried Artichoke Hearts #glutenfree

Fried Artichoke Hearts

These fried artichoke hearts are one of my absolute favorite treats! They are so good – everyone just gobbles them up. Sometimes we have them as an appetizer or part of a meatless meal. They are so easy to make and a perfect way to use up leftover marinara or pizza sauce. Yum!

If you can eat casein, add a little grated Parmesan cheese to the breadcrumb mixture for an extra kick of flavor.

Serving Size: 4

Fried Artichoke Hearts #glutenfree
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  • 1/2 cup GF all-purpose flour
  • 2 large eggs, beaten
  • 1 cup GF Rice cereal, finely ground
  • 1/2 tsp Italian seasoning
  • 2 cups quartered artichoke hearts (canned or frozen, then thawed)
  • Olive oil, for frying
  • Italian Seasoning:
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried marjoram
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried sage


  1. Mix together the Italian seasoning and grind with a mortar and pestle to crush up the rosemary. Store in an airtight spice jar.
  2. Combine the Rice Chex cereal and 1/2 teaspoon Italian seasoning in a mini-prep and pulse for a few minutes to finely ground.
  3. Put the flour, eggs and Rice Chex mixture in three separate shallow bowls and set them up in that order. Dredge each artichoke quarter in the flour first and shake of any excess. Dip in the eggs then thoroughly coat with the Rice Chex mixture. Repeat for each artichoke quarter.
  4. Heat olive oil in a small skillet and when hot enough, fry 3-4 artichokes at a time, flipping once. When done set on a paper towel covered plate to drain before serving. Serve with your favorite marinara sauce.


I’ve been using a new all-purpose flour that doesn’t contain xanthan gum - Bob’s Red Mill all-purpose baking flour - because we’re trying to reduce the amount of xanthan we use after learning that it is disruptive to the gut. The ingredients in the bean blend flour are garbanzo bean flour, potato starch, tapioca flour, white sorghum flour and fava bean flour.


You can find other delicious recipes in my eCookbooks. Check ’em out!


Deana Larkin Evans

Hi! I’m Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I’m kind of a science nerd, too. In the ’90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook ’em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

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