Artichoke Hearts Deep Fried with Panko & Parmesan
Panko and parmesan deep fried artichoke hearts with lemon aioli are easy and quick to make. What a crowd pleaser.
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 that came out of his mouth. He said they were one the most popular appetizers, and for good reason. Artichoke hearts deep fried in panko breadcrumbs and parmesan, then sprinkled with more parmesan and served with a wonderful lemon aioli. What's not to love? Fair warning, try this at your own risk! You may be buying out your grocer's supply of frozen artichoke hearts.
Prepare the Batter
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.
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.
Make the Aioli
Whisk the mayonnaise, minced garlic, and lemon juice together until well combined. Place the aioli in the refrigerator until ready to serve.
Cook the Crispy Fried Artichoke Hearts
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 finely grated parmesan on top. Serve with the lemon aioli.
Other Great Side Dishes
Crispy Fried Artichoke Hearts
Ingredients
Artichoke Hearts
- 8 ounces artichoke hearts frozen
- ¼ cup flour
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- black pepper freshly ground
- ¾ cup panko crumbs
- ⅓ cup parmesan finely grated
- 1 egg
- vegetable oil
Lemon Aioli
- ¼ cup mayonnaise
- 1 clove garlic minced
- lemon juice
Instructions
- 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 finely grated parmesan on top. Serve with aioli.
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