Indulge in an appetizer adventure with our delectable recipe for Crispy Fried Artichoke Hearts. Using frozen artichoke hearts as the main ingredient eliminates the work of preparing fresh artichokes. The crispy exterior, thanks to a coating of Panko breadcrumbs and Parmesan cheese, and the lemon aioli combine to make these artichoke hearts a delightful and easy appetizer.
The first time I tried crispy fried artichoke hearts was at a steakhouse called Daniel's Broiler in Bellevue, WA. I asked the waiter about popular dishes and "fried artichoke hearts" was the first thing he said. The waiter was right. They are hard to resist.
Artichoke hearts deep fried in Panko breadcrumbs and parmesan, then sprinkled with more parmesan and served with a wonderful lemon aioli are new a favorite appetizer in my house.
This was inspired by my visit to Daniel's Broiler in Bellevue, WA.
Ingredients
- Artichoke Hearts
- Frozen artichoke hearts
- Flour
- Garlic powder
- Sea salt
- Black pepper
- Panko breadcrumbs
- Parmesan cheese
- Eggs
- Vegetable oil
- Lemon Aioli
- Mayonnaise
- Garlic cloves
- Lemon juice
See recipe card for quantities.
Instructions
Prepare the Artichoke Hearts
Thaw the frozen artichoke hearts for about an hour and pat them dry with paper towels to remove any excess moisture.
Prepare the Batter
Set up three separate bowls: one with flour seasoned with garlic powder, sea salt, and black pepper; one with beaten eggs; and one with a mixture of Panko breadcrumbs and finely grated Parmesan cheese.
Dip each artichoke heart lightly into the flour mixture then in the egg mixture followed by the Panko-parmesan mixture until completely coated. Place the coated artichoke heart on a plate. Make sure the egg mixture is sticking to the flour coated artichoke heart before dipping it in the breadcrumb mixture. The breadcrumbs will not stick to any dry spots.
Also, the breadcrumbs need to be dry in order to stick and they tend to get wet while dipping the egg battered artichokes. Split the prepared breadcrumbs into two batches. When the first batch starts getting too wet, simply switch to the second batch. You will have more than enough breadcrumbs to do the job.
Make the Aioli
Whisk the mayonnaise, minced garlic, and lemon juice together in a small bowl until combined.
Cook the Artichoke Hearts
Heat about 2” of vegetable oil in a deep pot or Dutch oven over medium-high heat. Once the oil is 350°F, add the breaded artichoke hearts, making sure not to crowd the pot too much. Fry the artichoke hearts in batches, if necessary, to ensure even cooking. Cook for 2 minutes, turn them over and cook for another 2 - 3 minutes or until golden brown. Remove the crispy artichoke hearts from the hot oil with a slotted spoon and drain on a paper towel-lined plate. Sprinkle with salt and finely grated parmesan while still hot. Serve with the lemon aioli and lemon wedges.
Substitutions
Canned artichoke hearts do not work well for this recipe. They tend to be much softer and do not hold up when fried.
Equipment
Use a deep pot or Dutch oven when deep frying artichoke hearts. Any remaining water in the artichoke hearts will cause the oil to boil rapidly and could boil over if the pan is too small. That is a fire risk, so use a large pot.
Storage
Store leftover crispy artichokes in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 300°F for about 10 minutes until warm.
Top Tip
For the best results, the egg mixture must stick to the flour-coated artichoke hearts before dipping them in the breadcrumb mixture. The breadcrumbs will not stick to any dry spots, so make sure they are wet.
Final Thoughts
That’s how easy it is to make irresistible Crispy Fried Artichoke Hearts. From the first batch to the last bite, these golden-brown delights are sure to become your new favorite. Enjoy!
Related
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📖 Recipe
Crispy Fried Artichoke Hearts Recipe
Ingredients
Method
- Pour the flour in a bowl then season it with a bit of garlic powder, sea salt, and black pepper. Mix well. Pour the panko and finely grated Parmesan cheese in another bowl, mix well. Whisk the egg in another bowl until thoroughly combined. Dip each artichoke heart lightly into the flour mixture then in the egg mixture followed by the panko-parmesan mixture until completely coated. Place the coated artichoke heart on a plate and coat the rest.Note: Make sure the egg mixture is sticking to the flour coated artichoke heart before dipping it in the breadcrumb mixture. The breadcrumbs will not stick to any dry spots.Also, the breadcrumbs need to be dry in order to stick and they tend to get wet while dipping the egg battered artichokes. Split the prepared breadcrumbs into two batches. When the first batch starts getting too wet, simply switch to the second batch. You will have more than enough breadcrumbs to do the job.
- Whisk the mayonnaise, minced garlic, and lemon juice together until well combined. Place them in the refrigerator until serving.
- Heat about 2” of vegetable oil in a deep pan over medium heat. Once the oil is 350 degrees, add the artichokes, making sure not to crowd the pan too much.
- Cook for 2 minutes, turn them over and cook for another 2 - 3 minutes or until golden brown. Remove the artichoke hearts from the hot oil and drain on paper towels. Sprinkle with sea salt and finely grated parmesan. Serve with aioli.
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