Heart of Gold

By • May 5, 2010 31 Comments

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Author Notes: Once, I spent a couple of hours watching Marcella Hazan fix an artichoke dish from her newest cookbook (at that time) An entire room full of students hyptnotically watched her peel the leaves off an artichoke one by one until she had a pile next to her. We were all wondering the same thing. Finally, someone asked "What are you going to do with those?" She looked puzzled for a few seconds and then announced that she was going to throw them away..."What would I do with them?" Now I understand that the artichoke heart was all she needed. If you have a fresh, just picked artichoke , the heart is pure gold! - dymnynodymnyno

Food52 Review: This is a simple recipe that really showcases the best part of the artichoke: the heart. As dymnyno notes, the fresher the artichoke the better. You get rid of all of the leaves (don't despair, it's worth it!), gently steam the artichoke hearts until just tender and then coat them in egg and panko before crisping them in a shallow pool of olive oil. The richness of the crust and the slight bitterness of the artichoke are offset by the bright, aromatic lime and cumin dipping sauce. Make sure to serve these warm, while they're still nice and crisp. - A&MThe Editors

Serves 4 artichoke halves

Artichoke Hearts

  • 2 globe artichokes, preferable with some stalk.
  • 1/2 lemon
  • 2 tablespoons olive oil
  • 1 egg, beaten
  • 1 cup dry bread crumbs
  1. Prepare the artichokes: Peel all the leaves off the choke. Peel the stalk and with a paring knife neatly trim the bottom where you removed the leaves.
  2. Cut the trimmed artichokes in half vertically and with a spoon remove the hairy choke. Be careful when cutting in half to evenly cut the stem, too.
  3. Rub immediately with lemon juice so the artichoke doesn't get brown (which happens very quickly!). Steam the hearts until tender. Time will vary depending on the size of the hearts (about 15 minutes).
  4. Dip each artichoke half into the egg and then into the bread crumbs.
  5. Fry in the olive oil over medium heat until golden.
  6. Set on paper towels to absorb the oil.

Creamy Cumin-Lime Dipping Sauce

  • 1/2 cup creme fraiche
  • 1 tsp cumin seeds, toasted and ground
  • finely grated zest of a lime
  • juice of a lime
  • Salt
  1. Mix all the ingredients together, adding salt to taste.
  2. Serve the golden hearts warm with the creamy dipping sauce.

More Great Recipes: Vegetables|Appetizers|Snacks|Bread|Olive Oil

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Comments (31) Questions (0)


5 months ago A.

Looks delicious, but don't be so foolish as to throw away the peeled leaves! Steam them until the wide part of the leaf is tender, then dip them in your favorite artichoke dip (a childhood favorite is a blend of yellow mustard & lemon juice). I hate the thought of throwing away perfectly good food!


about 3 years ago fhp

I was so taken with the idea of artichoke cum cumin that I immediately tried this. Nice going.
BTW also read through many of your recipes. Loved the family chocolate cake story, debunked and all. But what really stopped me in my tracks was your love of anchovies and green sauce. The best "whole fish recipe" ever. Will be ever curiously watching, reading and trying your suggestions. Thanks.


about 4 years ago Meatballs&Milkshakes

I made these (without the dipping sauce) and they were fantastic! Great, quick method!


about 4 years ago dymnyno



over 5 years ago clintonhillbilly

Congratulations! We have three artichokes in our yard that are ready to eat, and we will make this recipe!


over 5 years ago ChefJune

June is a trusted source on General Cooking.

Omigosh! I love these. There used to be a pizzeria in the North End of Boston that used to do artichoke hearts in a similar manner and then use them as pizza topping. Can you say "Dinner?"


about 4 years ago Kitchen Butterfly

Pizza topping....WOW.Love the thought...


over 5 years ago Amber Olson

Wonderful to see you win with this! Marcella has inspired me so much over the years...


over 5 years ago drbabs

Barbara is a trusted source on General Cooking.

CONGRATULATIONS!!! I'm so happy for you!


over 5 years ago Sippity Sup (Greg Henry)

This is so beautiful and I am honored to share this moment with you. I have been out of town camping with no internet. This was such a great surprise to come home to. GREG


over 5 years ago KarenA

my mother used to make these. They are the best, especially in a cold cut sandwich. yum.


over 5 years ago Helenthenanny

How beautiful! And delicious! Congratulations!


over 5 years ago lapadia

A “Heart of Gold” in the finals…definitely has my vote!


over 5 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

These sound like such a treat!!! Yum! And that dipping sauce...mmmmm....mmm.


over 5 years ago Kelsey Banfield

I love artichokes and wish there was a "vote for both" recipes button this week!! These looks fabulous, the hearts are my favorite part.


over 5 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

I made these last week and they are dangerously scrumptious. It's fortunate there's some work involved, or I'd be eating them all the time. Congratulations, dymnyno!


over 5 years ago monkeymom

Looks so good. Congrats dymnyno!


over 5 years ago TheWimpyVegetarian

Congratulations dymnyno!!! I make artichokes often and can't wait to try this. This is a must-have for our next potluck!


over 5 years ago TasteFood

This recipe sounds amazing. Fried artichoke hearts with panko and a creme fraiche sauce - what's not to love?


over 5 years ago Culinista Annouchka

Great combination, this looks delectable, can't wait to try it!


over 5 years ago chez danisse

Mmm mmm and the dipping sauce looks lovely too (I love toasted cumin).


over 5 years ago drbabs

Barbara is a trusted source on General Cooking.

dymnyno, congratulations! artichokes, panko, creme fraiche--who wouldn't love this?! I have 2 large artichokes (and creme fraiche) in my refrigerator and house guests for the weekend--loking forward to this treat.


over 5 years ago dymnyno

Thank you!! I am honored to be a finalist.