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Walnut Crusted Artichokes

Course Appetizer
Cuisine American
Keyword nut covered artichokes, sautéed artichokes, walnut crusted artichokes
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 4
Author Recipe Idea Shop/Lois Carter Crawford based on Robin Robertson's recipe


  • ½ cup toasted walnut pieces
  • ½ cup plain unsweetened almond milk
  • 3 tablespoons gluten-free flour
  • 2 tablespoons corn starch
  • 1-2 teaspoons very fine lemon zest
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ cup canola oil for frying
  • 1 can artichoke hearts (well drained and quartered)
  • Lemon wedges (to serve)


  1. In a small food processor, chop the walnuts until finely ground. Stop before they look "wet" or you will have walnut butter!
  2. Add the almond milk, flour, corn starch, lemon zest, salt and pepper and process until quite smooth. It will be thick.
  3. Transfer to a shallow bowl.
  4. Dredge the artichoke hearts in the walnut mixture until well coated.
  5. Heat the canola oil in a skillet and fry the coated artichokes until nicely browned on both sides, turning once (about 3-5 minutes a side).
  6. After cooking, drain the coated artichokes on a paper towel to absorb any excess oil.
  7. Serve hot with lemon wedges.