Crispy Baked Artichoke Fries (Vegan + Fat Free)

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These Baked Artichoke Fries are made from canned Artichoke Hearts plus 6 other plant-based ingredients! They’re Vegan, Crispy without Oil, and Fat-Free! You can also prepare them in both an Oven and an Air Fryer.

Not sure what to do with that can of Artichoke Hearts you’ve had in your pantry for approximately 1395 days? Now you do 😉 Let’s make some fries! 

hand dipping artichoke fry into mushroom aioli

While it may not seem obvious to make fries using Artichoke Hearts, these things are really freakin’ tasty. Imagine a soft, briny, layered Artichoke — coated in a garlicky dough and crispy, smoky, and slightly peppery breadcrumb. Are you drooling yet?

close up of artichoke fry with layers

Another thing I love about these Artichoke Fries is that they are…actually kind of healthy? Don’t get me wrong, there is always a time and place for some deep-fried indulgences. But these Fries are crispy without Oil! And I tested the recipe using both an Oven and an Air Fryer…because I love you guys 😉 Ultimately, the Air Fryer made the Fries slightly more crispy, but the Oven did a very very good job too.

wood serving platter of artichoke fries with mushroom aioli

This recipe is perfect for a party appetizer, burger night, or game night with some friends! And considering how easy it is to make, you could whip these up for a regular ol’ night as well. All in all, they’re crispy, salty, and tasty — and it’s pretty dang hard to go wrong with that combo.

artichoke fries on wood serving platter

A Few Final Thoughts:

  • These Artichoke Fries are best straight out of the Oven or Air-Fryer. Because there’s no oil involved, they will dry out with time.
  • This recipe can be made Gluten-Free with GF flour and breadcrumbs! However I have found that GF Flour has a different absorption rate than regular flour, so I would start with 1/2 cup of Plant Milk and slowly add more liquid to the wet mix from there; it should be very thick! 
  • These fries go great with my Homemade Mushroom & Garlic Aioli (coming soon!), but you can serve them with any dipping sauce you’d like! 

baked artichoke fries with mushroom aioli

If you’re looking for more Healthy “Fry” Style recipes, you’ll also love these Oven Baked Fries and these Healthy Onion Rings!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

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Crispy Baked Artichoke Fries (Vegan + Fat Free)

artichoke fries with mushroom aioli on wooden cutting board

These Baked Artichoke Fries are made from canned Artichoke Hearts plus 6 other plant-based ingredients! They’re Vegan, Crispy without Oil, and Fat-Free! You can also prepare them in both an Oven and an Air Fryer.

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 20 minutes
  • Yield: 4 Servings 1x
  • Category: Appetizer
  • Method: Oven, Air Fryer
  • Cuisine: American
Scale

Ingredients

  • 1 14 oz can Artichoke Hearts, quartered

For the Wet Mix:

  • 1 cup All Purpose Flour*
  • 1/21 cup Unsweetened Plant-Based Milk (I used Almond)
  • 1/2 tsp Garlic Powder
  • 3/4 tsp Salt
  • 1/4 tsp Black Pepper, or to taste

For the Dry Mix:

  • 1 1/2 cup Panko Bread Crumbs*
  • 1/2 tsp Paprika
  • 1/4 tsp Salt

Instructions

  1. If you are using an Oven, preheat it to 500F. Then, drain the can of Artichoke Hearts and cut them into quarters.
  2. Place the quartered Artichoke Hearts in a row on half of a large and clean dish towel. Fold the other half of the towel on top of the quarters, and gently press to remove moisture. Let the Artichokes sit in the towel to dry further while you are preparing the Wet and Dry mixes.
  3. Prepare the Wet Mix by adding all ingredients to a wide-rimmed small bowl. I suggest starting with 1/2 cup of Plant Milk, and working your way up from there in 1 tbsp increments. You want the Mix to be slightly thicker than pancake batter.
  4. Prepare the Dry Mix in a separate wide-rimmed small bowl.
  5. Using separate hands for each Mix, dip each Artichoke Quarter into the Wet Mix, gently shake off the excess batter, then place it into the Dry Mix and coat well. Repeat with all of the Artichoke pieces.
  6. To bake the Artichoke Fries…
    1. In the Oven: place on a greased or lined baking sheet and bake at 500F for 10-13 minutes
    2. In the Air Fryer: bake at 340 F for 10-13 minutes. I baked my Fries in 2 batches, so there was some “breathinng room” between the Fries and they did not stick together.
  7. Serve warm and with any Dipping Sauce of your choice.

Notes

  • You can really use any flour you’d like for the Wet Mix, but every flour absorbs a different amount of liquid. I would suggest starting with 1/2 cup of Plant Milk, and working your way up from there in 1 tbsp increments. You want the Mix to be slightly thicker than pancake batter.
  • Some Panko Bread Crumbs are not Vegan, so be sure to double-check the ingredients before you purchase! I used some from Whole Foods which were also free from Oil.
  • This recipe can be made Gluten-Free with GF flour and breadcrumbs!

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These Baked Artichoke Fries are made from canned Artichoke Hearts plus 6 other plant-based ingredients! They're Vegan, Crispy without Oil, and Fat-Free! You can also prepare them in both an Oven and an Air Fryer. #vegan #healthy #airfryer #artichoke #fries #fatfree #artichokefries #plantbased #appetizer #oilfree via frommybowl.com

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

  1. Thanks for this recipe! I saw a sandwich that had fried artichokes in it and I wanted something healthier. This definitely fit the bill. I used chickpea flour and a little more than a cup of water. Instead of panko, I used just a cup of gluten free bread crumbs. I had about half of each mix left. With the wet chickpea flour mix, I made a socca. I threw the breadcrumbs out although I could have just blended them into the socca. Next time, I will use just a half cup of breadcrumbs. These would make a fabulous and relatively healthy appetizer. So easy to prepare, too!

  2. These were absolutely delicious! I did use brown rice flour (that’s all I had) and air fryed them to perfection. Only thing missing was that aioli 😉

  3. OMG I can’t wait to try this. I can’t believe I hadn’t thought of this before. Have you thought about adding pepper flakes or something to the batter to make it spicy?

    1. If they are still in heart shapes, yes! I would thaw them first and then press out any extra liquid, like in the regular instructions 🙂

  4. I clicked on this recipe in my email after seeing the recipe name contains artichoke which is rarely known in my country India. Wanna try this recipe one day. Thanks for sharing