Gluten-Free Fried Artichoke Hearts

These gluten-free, dairy-free fried artichoke hearts are one of my absolute favorite treats! They are so good – everyone just gobbles them up.

fried artichoke hearts made with gluten-free rice cereal and Italian seasonings

Gluten-Free Fried Artichoke Hearts

I love fried foods.  Almost as much as meat and potatoes.  We fry a lot of things.  And there are several different methods.  This one is super easy!

Just recently, I actually, successfully made a chicken fried steak.  And that led to fried onion rings with left over batter. Yum!  And fried okra.  So good.  Buffalo fried chicken sammies.  

Sometimes we have fried chicken on a salad.  Sometimes it’s with eggplant for eggplant chicken Parmesan

Eggplant Chicken Parmesant

Or sometimes we have these fried artichokes 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!  

I usually use a can of organic quartered artichoke hearts or a bag of frozen.  Tear off the harder edge leaves and cut any hard pieces off.  Usually those are the tips of the artichoke hearts.

The Crispy Breading

Instead of using panko which is not gluten-free, we substitute an organic brown rice crisp cereal for the crispy exterior.  The brand I really love is One Degree Organic Foods cereal.

We usually grind the cereal with Italian seasoning in a mini-prep then to make a breadcrumb or panko substitute.

I’ve included a simple recipe for making your own spice blend of Italian season below.  But you can also buy organic blends.  Two organic brands I really like are:

I’ve been using an all-purpose flour that doesn’t contain xanthan gum because we’re trying to reduce the amount of xanthan gum present in our gluten-free foods.  It turns out to be disruptive to gut bacteria.  

Guar gum is actually beneficial to gut bacteria so I use it instead when necessary. But you don’t need it here in this recipe.  

Probably any gluten-free flour would work as the base, but I like Bob’s Red Mill bean blend all-purpose flour (red bag).  It contains garbanzo bean flour, potato starch, tapioca flour, white sorghum flour and fava bean flour.

So like all wonderful fried goodies you dip the artichokes in flour, then eggs, then the ground rice cereal.    



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Fried Artichoke Hearts | Gluten-Free, Dairy-Free

These fried artichoke hearts are one of my absolute favorite treats! They are so good everyone just gobbles them up.

Course Appetizer
Cuisine Italian
Keyword fried artichoke hearts
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Deana Larkin Evans


Italian Seasoning Spice Blend

  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried marjoram
  • 1/2 tsp dried rosemary

Fried Artichoke Hearts

  • 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
  • olive oil for frying


  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 enough rice cereal and 1/2 teaspoon Italian seasoning in a mini-prep and pulse for a few minutes to finely ground down to 1 cup.

  3. Put the flour, eggs and rice cereal 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 cereal 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.

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So 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 had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So 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. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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