The flaky texture of artichokes is perfect to make vegan fish. It’s super easy to make: The artichokes are battered, fried, and served with potatoes and vegan tartar sauce. It tastes so similar to real fish.
Lately, I’ve been experimenting a lot with vegan seafood. Salmon was one of the hardest things for me to give up when going vegan, so sometimes I’m craving the flaky texture. I’m not craving the overfishing of the oceans and animal suffering, so I love to explore new vegan options. Most of the store-bought vegan seafood and fish products are not exactly… well, let’s face it … they are disgusting!
I prefer homemade vegan fish recipes. I’ve made Vegan Fish with Tofu (Tofish) and Banana Blossoms Fishbefore. Texturewise, I’d say that the Vegan Fish made with Banana Blossoms comes the closest to the original but Banana Blossoms are not always easy to find. So I want to provide an option that is much more accessible for anyone: Vegan Fish made with canned Artichokes.
For this recipe, I’m using canned artichokes in brine/water, not oil. I’d really recommend looking for oil-free artichokes because we are battering and frying the artichokes and that would be a bit too much oil.
The flaky texture of artichokes is perfect for making vegan fish!
How to make Artichoke Fish
The ingredients
You’ll need:
artichokes (canned in brine/water – not oil)
for the flour mixture: flour, salt, nori, dill
for the batter: flour, salt, turmeric, pickle juice, caper brine (or more pickle juice), water, lemon juice
Served with baked potato slices or wedges this vegan ‘fish’makes quite an appearance. Don’t forget to add freshly squeezed lemon juice on top and sprinkle it with chopped dill. Makes it only better! :)
The perfect dip is of course: Vegan Tartar Sauce.
Do you know what also would be good with this vegan fish? Rice and peas or mashed peas! Anything you would serve with regular fish would be delicious with this cruelty-free, vegan alternative!
More Vegan Fish Recipes
Banana Blossom Vegan Fish
Tofish and Chips
Vegan Fish Burger
15+ Vegan Fish and Seafood Recipes
I hope you will enjoy this ‘fish’ as much as I did! Let me know if you give it a try!
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The flaky texture of artichokes is perfect to make vegan fish. It’s super easy to make: The artichokes are battered, fried, and served with potatoes and vegan tartar sauce. It tastes so similar to real fish.
4.71 from 37 votes
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Prep Time 20 minutesmins
Cook Time 20 minutesmins
Total Time 40 minutesmins
Course Main Course
Cuisine Vegan
Servings 2servings
Calories 439kcal
Ingredients
1jarartichokes in brine/water(170g) about 15 pieces – quartered
frying oil
Flour Mixture
1/2cupall-purpose flour
1/4teaspoonsalt
1/2teaspoondill
1tablespooncrushed nori
Batter
1cupflour
1/2teaspoonsalt
1pinchturmeric
1tablespoonpickle juice
1tablespooncaper brine(or sub with more pickle juice)
2teaspoonslemon juice
3/4cupsparkling water
Instructions
Rinse and drain the artichokes.
In separate bowls, combine the ingredients for the flour mixture and whisk together the ingredients for the batter.
In a pot or wok, heat the frying oil. You’ll want enough so that the battered artichokes can swim in the oil but make sure you leave enough space in the pot/wok so that it doesn’t spill over.
Coat the artichokes in the flour mixture. Then dip them in the batter. Carefully lower them in the oil. Let them fry for about 4-5 minutes until golden brown, flipping them once.
Transfer the fried artichokes onto a kitchen paper to remove excess oil. Serve with tartar sauce and potato wedges, for example. Add fresh dill on top and a squeeze of lemon.
Notes
*With how many vegan fish pieces you will end up, depends on how many artichokes are in the jar. I’ve had about 15 pieces in mine = 170g of artichokes. My artichokes are quartered.
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Elevate your culinary endeavors with the delectable and wholesome Native Forest Marinated Artichoke Hearts, and add a taste of the Mediterranean to your favorite dishes. Whether you're a dedicated vegan or simply seeking flavorful ingredients, these artichoke hearts are a must-have for your kitchen.
Wakame seaweed (or undaria) or dulse seaweed are both good options for this recipe (I use wakame). I also use dashima or dried kelp to intensify the fishy flavor of this vegan fish sauce.
To create the flavour and texture of fish, manufacturers use a variety of different ingredients. Some common ingredients found in vegan fish are chickpeas, pea protein, soy, tofu and potatoes.
Artichokes have long been used as a digestive aid to reduce inflammation and therefore symptoms of IBS, including bloating, abdominal pain, and cramps, as well as reducing both diarrhea and constipation through normalization of GI mobility.
You'll find similar nutritional benefits in canned or marinated artichoke hearts. However, the liquid or oil they're stored in may add extra calories, sodium and fat.
Dulse or Wakame: The seaweed is what will give you that “fish” taste you want in a vegan fish sauce substitute. Wakame is high-protein, high in calcium, and has iron and vitamin C in it. Dulse, another kind of seaweed, is a red sea plant and is also rich in iron as well as protein, and vitamin A.
Most simply, a pescatarian is someone who doesn't eat red meat or poultry, but does eat fish and other seafood. The term pescatarian was coined in the early 1990s and is a combination of the Italian word for fish, “pesce,” and the word “vegetarian.” Sometimes it's spelled “pescetarian,” but this means the same thing.
Vegans do not eat any animals or any food that is derived from animals. This means that vegans do not eat beef, pork, lamb, and other red meat. They also don't eat chicken, duck, and other poultry. And because fish are also living creatures, vegans don't eat fish or shellfish such as crabs, clams, and mussels.
Like tofu, seitan is quite neutral in taste and can be seasoned and marinated in various ways – using vegan fish broth, for example. Seitan is a good basis for plant-based fish fillets and fish burgers. Due to its fibrous consistency, jackfruit is another ideal fish alternative.
Allergy to ragweed and related plants: Artichoke may cause an allergic reaction in people who are sensitive to the Asteraceae/Compositae family. Members of this family include ragweed, chrysanthemums, marigolds, daisies, and many others.
Are artichokes poisonous? No parts of an artichoke are poisonous- but that doesn't mean you should eat the whole thing! When we talked about how to eat artichokes, we mentioned that the leaves and hearts were edible. The hairy inner choke is, however, NOT edible (but is also not poisonous).
To harvest stems (especially of cardoon) pick before the plants bloom in the cool season. They taste like artichokes only they look like celery. You can steam or braise them. If you blanch them (deprive the stems of light by tying up the stems together) they will be a LOT tastier.
We're talking about either jarred artichokes or the ones you find at your supermarket's salad bar, not canned ones. The jarred stuff is almost always marinated and, thus, flavorful; canned artichokes are flavorless and soggy. So go for glass.
Artichoke Hearts are dairy free. Artichoke Hearts do not contain milk and should be safe for those with a milk allergy. Fig's dietitian team reviewed this note on artichoke hearts. Check if other ingredients have dairy instantly with the Fig app.
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