You may want to add these Crispy Fried Artichoke Hearts to your next appetizer tray. They’re light and crunchy without being too heavy. Totally irresistible.
There are so many versions of this snack out there …many of them coated in bread crumbs before frying. Not this time. Just a quick dredge in some seasoned flour then a generous dip in a cheesy egg mixture before hitting the pan.
Plan to make some Crispy Fried Artichoke Hearts for your crowd? Here’s what you’ll need…
- Artichoke hearts – Canned or frozen will work here. If using canned artichoke hearts, choose the type that are packed in water ..not oil.
- Oil for frying – I sometimes use peanut oil here. It’s a vegetable oil extracted from peanuts, commonly used in cooking due to its high smoke point and mild, nutty flavor. As an alternative, you could use any neutral oil such as avocado oil or refined coconut oil. It’s advisable to avoid seed oils since they can be toxic when heated.
- Flour – Unbleached all-purpose flour is used here. I always use flour that is organic, non-GMO and free of glyphosate. My personal favorite is from a domestic company, Sunrise Flour Mill, located in Minnesota.
- Coarse kosher salt – The coarse texture of kosher salt makes it easier to pick up and sprinkle, offering better control over seasoning, especially when adding salt by hand on your crispy snacks. I keep a small open bowl by my stove for an easy “pinch” when needed. If need be, table salt can be used with caution. Table salt is finer and more dense than kosher salt, so a teaspoon of table salt will contain more actual salt than a teaspoon of kosher salt. When substituting, use about two-thirds the amount of table salt specified in a recipe using kosher salt.
- Freshly ground black pepper
- Garlic powder – Not to be confused with garlic salt, garlic powder is a convenient alternative to fresh garlic, adds a concentrated garlic flavor to the dish.
- Eggs – Large eggs (chilled or at room temperature) are used in this recipe.
- Freshly grated Parmigiano Reggiano – Freshly grated. Whenever possible, I grate my own from a block of aged Parmigiano Reggiano.
- Fresh Italian parsley – Finely chopped. The tender fresh herb is always preferred over the dried variety. Fresh parsley has a clean peppery taste with a touch of earthiness. Adds a brightness to the final dish. Save some to sprinkle over tray of crispy treats just before serving.
- Lemon – Cut into wedges, for serving.
- Marinara sauce – Offer on the side for dipping. Your favorite jarred sauce is perfect and convenient. My family’s go-to is Lidia’s Marinara.
- Drain the artichokes.
- Cut each in half and gently flatten.
- Pat dry with paper towels to remove excess water.
- Line up two shallow bowls or pie plates.
- In the first bowl, whisk together the flour, salt, pepper and garlic powder until combined.
- To the second bowl, add the beaten eggs, 3 tablespoons of the grated Parmigiano Reggiano and the finely chopped fresh parsley.
- Whisk until fully integrated.
- Meanwhile, set a wire rack over a sheet pan to catch any drippings – this large half-sheet pan with the matching wire rack does the trick.
- Set aside.
- Add the cooking oil to a large heavy skillet so that it is at least one-inch deep.
- Heat the oil to 370℉ to prepare for frying.
- Working in batches, dredge the artichoke hearts in the flour mixture and shake off the excess.
- Then dip the floured artichoke hearts into the egg batter.
- Carefully transfer the battered pieces to the heated oil.
- Fry for about 3 minutes per side or until golden brown.
- Using a slotted spoon or spider strainer, transfer the fried artichoke hearts to the wire rack to drain.
- While still piping hot, sprinkle with a bit more salt and grated cheese.
- Repeat the process with the remaining artichoke hearts.
- Serve immediately along with lemon wedges.
- Be sure to include some warm marinara sauce for dipping.
Not ready to serve your Crispy Fried Artichoke Hearts right away?
If necessary, keep the artichoke hearts crispy and warm by transferring the wire rack with the pan to a 200℉ oven for up to one hour.
crispy fried artichoke hearts
Inspired by Sip and Feast
Great addition to your appetizer tray. Light and crunchy without being too heavy. Totally irresistible.
Ingredients
- 2 - 15-ounce cans whole artichoke hearts, packed in water (or frozen artichoke hearts)
- 2 cups neutral oil, for frying (fill pan to at least 1-inch)
- 1 cup unbleached all-purpose flour
- 1 teaspoon kosher salt (plus more for final seasoning)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 3 large eggs, beaten
- 5 tablespoons freshly grated Parmigiano Reggiano, divided
- 3 tablespoons finely chopped fresh Italian parsley (plus more for serving)
- 1 lemon, cut into wedges (for serving)
- marinara sauce (for dipping)
Instructions
-
Drain the artichokes. Cut each in half and gently flatten. Pat dry with paper towels to remove excess water.
-
Line up two shallow bowls or pie plates. In the first bowl, whisk together the flour, salt, pepper and garlic powder until combined. To the second bowl, add the beaten eggs, 3 tablespoons of the grated Parmigiano Reggiano and the finely chopped fresh parsley. Whisk until fully integrated.
-
Meanwhile, set a wire rack over a sheet pan to catch any drippings. Set aside.
Add the cooking oil to a large heavy skillet so that it is at least one-inch deep. Heat the oil to 370℉ to prepare for frying.
-
Working in batches, dredge the artichoke hearts in the flour mixture and shake off the excess. Then dip the floured artichoke hearts into the egg batter. Carefully transfer the battered pieces to the heated oil.
-
Fry for about 3 minutes per side or until golden brown. Using a slotted spoon or spider strainer, transfer the fried artichoke hearts to the wire rack to drain. While still piping hot, sprinkle with a bit more salt and grated cheese.
Repeat the process with the remaining artichoke hearts.
-
Serve immediately along with lemon wedges. Be sure to include some marinara sauce for dipping.
If necessary, keep the artichoke hearts crispy and warm by transferring the wire rack with the pan to a 200℉ oven for up to one hour.
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More savory snacks to try…
I can’t believe how much my young children love these. Thank you for sharing this awesome recipe!
Love that! Thanks, Jane!