Crispy Artichokes over Labneh

Crispy Artichokes over Labneh

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From: EatingWell Magazine, May 2019

If you are short on time, you can purchase labneh from well-stocked grocery stores and Middle Eastern markets, but making your own is as simple as straining yogurt and lemon juice overnight in the refrigerator. The tangy sauce is a perfect foil for these garlicky, crispy fried artichokes.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1 quart (4 cups) whole-milk plain yogurt
  • 3 tablespoons lemon juice
  • ½ teaspoon kosher salt, divided
  • 4 cups canola oil
  • 2 (14 ounce) cans whole artichoke hearts, rinsed, halved and patted dry
  • ¼ cup chopped flat-leaf parsley
  • 4 cloves garlic, minced
  • Lemon wedges for serving


  • Prep

  • Ready In

  1. Line a 7-inch or larger fine-mesh sieve with four layers of cheesecloth. Set over a bowl deep enough to leave at least 3 inches between the bottom of the sieve and the bowl. Whisk yogurt and lemon juice in a large bowl; scrape into the cheesecloth. Refrigerate until the yogurt is quite thick and at least 1 cup of liquid has drained into the bowl, 12 to 24 hours. (Discard the liquid.) Transfer the labneh to a medium bowl and stir in ¼ teaspoon salt.
  2. Shortly before serving, pour oil into a large saucepan and clip on a candy thermometer. Heat over medium-high heat to 350°F. Working in 3 batches, fry artichokes until crispy and golden, 2 to 3 minutes per batch. Transfer the artichokes to a paper-towel-lined plate. Return the oil to 350°F between batches.
  3. Toss the artichokes in a medium bowl with parsley, garlic and the remaining ¼ teaspoon salt.
  4. Spread the labneh on a serving platter and top with the crispy artichokes. Serve with lemon wedges, if desired.
  • To make ahead: Refrigerate labneh (Step 1) for up to 1 week.
  • Equipment: Cheesecloth, candy thermometer

Nutrition information

  • Serving size: ¼ cup labneh & a generous ½ cup artichokes
  • Per serving: 323 calories; 26 g fat(3 g sat); 3 g fiber; 13 g carbohydrates; 10 g protein; 13 mcg folate; 10 mg cholesterol; 3 g sugars; 0 g added sugars; 821 IU vitamin A; 20 mg vitamin C; 89 mg calcium; 0 mg iron; 558 mg sodium; 150 mg potassium
  • Nutrition Bonus: Vitamin C (33% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 4 fat, 2 vegetable, ½ whole milk dairy

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