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crispy fried artichoke hearts

crispy fried artichoke hearts

Inspired by Sip and Feast

Great addition to your appetizer tray. Light and crunchy without being too heavy. Totally irresistible.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 to 10 servings
Author Rosemary Stelmach

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

  1. Drain the artichokes. Cut each in half and gently flatten. Pat dry with paper towels to remove excess water. 

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.