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  • Writer's pictureNikki Glekas

Fried Artichokes with Hummus and Beets

Artichokes are so delicious but can often baffle people when it comes to preparing them. In Greece they are grown in gardens and cooked from scratch, but these days I usually cut corners a little and buy them trimmed. We used to serve Fried Artichokes with Hummus and Beets at our restaurant and it was always popular. Frying artichokes makes them so delicious, the crispy exterior complements their chewy, briny interior. Making them is not nearly as difficult as you might think!

I start this recipe with artichokes that have been packed in water. I pat them dry as much as possible and then dip them in cornstarch before pan frying them. The cornstarch absorbs the water and makes them nice and crispy. They are so good! I add a little salt after frying, but you don’t need much.

I serve the fried artichokes on a bed of hummus with cubed beets all around them. The hummus is the perfect dip for the artichokes, and the beets add a bit of color and flavor to the dish. I absolutely love them this way and my guests always polish off the whole plate. If you don’t have hummus, you could also serve these with tzatziki sauce on the side for dipping.

At home these would be delicious to serve on a mezze platter or buffet of small plates. People love eating them before the main meal and I find they pair nicely with a glass of dry champagne.

This recipe can easily be doubled or tripled if you are serving a crowd, a large platter of them would look wonderful on a big buffet. Don’t be intimidated by the thought of preparing artichokes, they are truly tasty and delicious. Once you see how easy this is you’ll start making them all the time. Enjoy!

Fried Artichokes with Hummus and Beets

We serve this at one of our restaurants and it’s always a hit. I use artichokes from the can because they are already cleaned and prepared, which is much easier than preparing them individually.

Makes 4 servings

  • 1 14 ounce can whole artichokes in water (about 7 large artichokes)

  • 1 cup corn starch

  • 2 cups vegetable oil for frying

  • ½ teaspoon salt

  • 2 cups hummus for serving

  • 1 beet, cut into small cubes

  1. Drain the artichokes and cut them in half and add them to a bowl filled with the cornstarch. Toss them well so they are completely coated with the cornstarch.

  2. Pour the vegetable oil into a skillet with high sides and place it on the stovetop. Turn the heat to medium-high and allow it to heat up until a pinch of flour sizzle when it hits the surface.

  3. Add the artichokes to the oil and allow them to cook for 5-6 minutes, gently turning them halfway through so they are evenly crispy and browned.

  4. Place the artichokes in a strainer or use a spider to remove them from the oil and allow them drip dry. Then, place them in a heatproof bowl and toss them with the salt.

  5. Spread hummus on a platter and place the artichokes on top of it. Top the cubed beets and serve!

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT. She is currently operating with COVID-safe procedures and is happy to discuss your event and catering needs with you. To discuss further please contact or call 203.658.8659.

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