Breaded Artichoke Hearts
User Reviews
4.7
Breaded Artichoke Hearts
Description
Breaded Artichoke Hearts are prepared by first thoroughly draining and squeezing excess water from jarred artichokes to help the coating adhere and avoid sogginess during frying. The coating process uses a standard breading sequence: flour, then a beaten egg mixed with pecorino cheese and seasoning, followed by a breadcrumb mixture infused with dried parsley, thyme, salt, and pepper. This layered coating crisps up nicely when deep fried in hot oil.
Cooking until golden brown creates a crunchy exterior that contrasts with the tender, mild-artichoke flavor inside. The small size of the artichoke hearts allows for quick frying, making this a practical appetizer or side. The herb seasoning adds brightness and depth without overwhelming the subtle artichoke taste.
Once fried, the artichokes are drained on paper towels to remove excess oil, preserving crispness. They are best served hot to maintain their texture, making them suitable for serving alongside dips or as part of a light snack plate.
Ingredients
- 33 oz artichoke hearts jar, in water
- flour for coating
- 1 egg
- 1 tbsp pecorino cheese or Parmigiano, grated
- salt to taste
- black pepper to taste
- breadcrumbs for coating
- thyme dried
- parsley dried
- cooking oil for deep frying
Instructions
- Drain the artichoke hearts into a colander, then gently squeeze the water out of them.
- Beat the egg with the grated cheese and a shake of salt and pepper.
- Place some flour into a low rimmed bowl, put the beaten egg next to it and in a third bowl, place some breadcrumbs mixed with a sprinkle of parsley, thyme, salt and pepper. Begin to dip each artichoke heart into the flour, then egg, then breadcrumbs, until all are coated. Set on a plate.
- Heat the oil, and when hot begin frying the breaded artichoke hearts. Fry until golden brown.
- Place on a paper towel lined plate to drain.
- Serve hot as an appetizer or side dish.
Notes
- Drain and gently squeeze the artichoke hearts well to improve coating adherence and frying outcomes.
- Substitute gluten-free breadcrumbs to adapt the recipe for gluten intolerance.
- Serve immediately after frying to retain crisp texture.
- Use fresh herbs in the breadcrumb mix for enhanced flavor if available.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 15 kcal
% Daily Value*
| Serving | 4 | |
| Calories | 15kcal | 1% |
| Carbohydrates | 0.1g | 0% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 32mg | 11% |
| Sodium | 22mg | 1% |
| Potassium | 12mg | 0% |
| Fiber | 0.003g | 0% |
| Sugar | 0.04g | 0% |
| Vitamin A | 48IU | 1% |
| Calcium | 14mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
