This deep fried artichoke hearts recipe is perfect for any party or family gathering. Tender artichoke hearts are coated in seasoned breadcrumbs and fried in oil until golden brown!
If you like artichoke hearts and if you like entertaining at home, I hope you give this artichoke appetizer a go. This is an easy and quick recipe for deep-fried breaded artichoke hearts that anyone can do.
You can enjoy these bite-size deep fried appetizers in less than 30 minutes!
For a better visual understanding, you can check the process photos or watch the video. It shows you exactly how these fried artichoke hearts are made.
How to make deep fried artichoke hearts
First, prep the artichoke hearts by draining any liquid. Then, transfer the hearts onto a few sheets of paper kitchen towel. Let them sit for a minute or two.
Meanwhile, get 3 bowls or plastic containers. Put flour, salt, pepper and Parmesan into the first one and mix. The second one is for beaten egg. The last one will contain breadcrumbs mixed with more Parmesan and dried basil.
When you get this ready, get back to the artichoke hearts and squeeze every one of them gently, to get rid of the liquid that is still trapped inside. Now, they are ready to be breaded.
Coat each of them in flour, egg and breadcrumbs and deep fry until golden brown.
What is the best dipping sauce?
My favorite is either this easy garlic dip or blue cheese dip.
Aioli would be also a delicious choice!
Expert tips
- I used 1 can of artichokes that contained 12 hearts. The size of the can was 14 ounces (390 grams) with liquid. If your can contain a few more artichokes (maybe 3-4 more), then you don’t have to double the recipe. The crumbs, flour and egg should be enough. However, if you want to fry more than 16 hearts, you might need to increase the quantities.
- In this recipe, I use dry breadcrumbs.
- This artichoke heart appetizer is best when enjoyed warm. When sitting long on a table, the crumbs will soften. The appetizer is still tasty, but if you are after the crispy coating, I suggest you serve them right away.
- For deep-frying artichoke hearts, I use a small (2-quart/2-liter) and 3 cups of vegetable or sunflower oil, so I have to fry them in 2 batches. If you use a larger (and wider) pot, you will probably need to add more oil, but you might be able to cook them at once.
- Do not overcrowd the pot!
- When the artichoke hearts turn nice golden brown, they are ready.
- Second batch usually cooks faster than the first one, so keep an eye on them!
If you have a large can/jar of artichoke hearts and want to try other recipes, you might also like this 5-minute artichoke heart dip.
More easy appetizer recipe ideas:
Watch how to make deep fried artichoke hearts
Deep Fried Artichoke Hearts
Ingredients
- 1 artichoke hearts (12 hearts, see note 1)
- ½ cup all-purpose flour (see note 2)
- 1 tablespoon parmesan powder (or finely grated parmesan)
- salt (a pinch)
- black pepper (a generous pinch)
- 1 egg (medium or large)
- ½ cup breadcrumbs (see note 3)
- 1 tablespoon parmesan powder (or finely grated parmesan)
- 1 tablespoon dried basil
- oil (for frying, see note 6)
Instructions
- Drain the artichoke hearts and place them onto a few sheets of paper kitchen towel for a few minutes.
- Meanwhile: Prepare 3 bowls (or plastic containers). Put flour + Parmesan + salt + pepper in 1; egg in the second one (beat it with a fork); and breadcrumbs + Parmesan + basil into the third bowl. Mix all well.
- Now, squeeze gently each artichoke heart, to get rid of the liquid that is trapped inside them.
- Coat each of them in flour mixture, egg and breadcrumbs and place onto a plate (or paper kitchen towel).
- Heat the oil in a small pot (see note 6) and deep fry the artichoke hearts until nice crispy and golden brown (about 3-4 minutes per batch).
- Best served warm with a dip of your choice (see note 7).
Video
Notes
- This recipe will be enough for up to 16 hearts. If your can is larger than this, you might need to increase the quantities.
- All-purpose flour (US) = Plain flour (UK).
- I used dried breadcrumbs.
- This recipe can be easily doubled/tripled.
- The cooking time might vary slightly. Also, when cooking in batches, the second batch usually takes less time than the first one.
- Oil – use either vegetable or sunflower oil. I used a small (2-quart/2-liter) pot and 3 cups of oil. This is plenty, but you need to fry them in 2 batches. If you use a larger pot, you will need more oil, but you might be able to cook them all at once. Just make sure not to over-crowd the pot.
- For more detailed tips and dipping sauce ideas, please read the full post above this recipe card.
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