Fried Artichoke Hearts with Parmesan Recipe
Italian fried artichoke hearts make a delicious and crispy appetizer, featuring a golden, flavorful batter made with egg and Parmigiano Reggiano. These bite-sized morsels are perfect for entertaining or a tasty snack, served with a squeeze of fresh lemon for a bright finish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 28 pieces
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Artichoke Hearts
- 2 (15 ounce) cans artichoke hearts, sliced in half, gently flattened, and patted dry
Frying
- 2 cups vegetable oil (or enough to fill pan at least 1 inch deep)
Seasoning & Garnish
- Kosher salt, for sprinkling after frying
- 2 tablespoons Parmigiano Reggiano, for sprinkling after frying
- 1 large lemon, cut into wedges
Flour Mixture
- 1 cup flour, for dredging
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Egg Mixture
- 3 large eggs, beaten
- 3 tablespoons grated Parmigiano Reggiano
- 3 tablespoons minced Italian parsley
Instructions
- Prepare Artichokes: Drain the canned artichoke hearts and slice each in half. Gently flatten them and pat dry thoroughly with paper towels to remove excess moisture, ensuring they fry up crispy.
- Heat Oil: Pour vegetable oil into a cast iron or heavy-bottomed pan, filling it about 1 inch deep. Heat the oil to 360-370°F, ideal for frying the artichokes to a golden brown.
- Coat Artichokes: Mix together the flour, kosher salt, black pepper, and garlic powder for the dredging mixture. Coat each flattened artichoke half in the flour mixture, shaking off excess flour. Then dip them into the egg mixture containing beaten eggs, grated Parmigiano Reggiano, and minced Italian parsley for added flavor.
- Fry Artichokes: Fry the coated artichokes in the hot oil for about 3 minutes per side, or until each side is golden brown and crispy. Work in batches to prevent overcrowding and maintain oil temperature.
- Drain and Season: Transfer fried artichokes to a wire rack to drain excess oil. Immediately sprinkle with kosher salt and Parmigiano Reggiano while still hot to allow absorption of flavor. Continue frying all batches.
- Serve: Serve the fried artichoke hearts immediately for optimal crispness, accompanied by lemon wedges. Alternatively, keep warm on a wire rack in a low-temperature oven (175-200°F) if needed.
Notes
- Calorie information is per fried artichoke heart half; 4-5 pieces per person make a good appetizer portion.
- Fried artichoke hearts are best enjoyed immediately but can be kept warm for up to 60 minutes in a 175-200°F oven.
- Sprinkling salt and grated Parmigiano right after frying enhances flavor and texture.
- Leftovers store well for up to 3 days in the refrigerator and can be reheated in a 350°F oven until warm.
