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This Caesar salad skips croutons in favor of cheesy pan-fried artichokes for an extra boost of vegetables and the same satisfying crunch.

EatingWell Magazine, April 2022


Credit: Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat

Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Place flour in a shallow dish. Lightly beat egg in another shallow dish. Combine panko and 4 tablespoons Parmesan in a third shallow dish. Pat artichokes dry. Toss artichokes in the flour to coat. Dip in the egg, letting excess drip off. Then roll in the panko mixture.

  • Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add the artichoke hearts and cook, flipping once, until crispy and golden on both sides, 1 to 2 minutes per side. Transfer to a paper-towel-lined plate.

  • Whisk mayonnaise, lemon juice, mustard, garlic, anchovy paste, if using, and the remaining 2 tablespoons each oil and Parmesan in a large bowl until combined. Toss romaine with the dressing until coated. Serve with the crispy artichoke hearts and garnish with pepper and more Parmesan, if desired.

Nutrition Facts

2 1/2 cups
330 calories; protein 7g; carbohydrates 19g; dietary fiber 4g; sugars 3g; fat 25g; saturated fat 4g; mono fat 15g; poly fat 5g; cholesterol 32mg; vitamin a iu 10052IU; vitamin c 10mg; vitamin d iu 7IU; vitamin e iu 4IU; folate 167mg; vitamin k 128mg; sodium 456mg; iron 2mg; magnesium 20mg; potassium 315mg; zinc 1mg; omega 3 fatty acid 1g; omega 6 fatty acid 4g.