Fried Artichoke Hearts
User Reviews
5
Fried Artichoke Hearts
Description
This recipe begins by draining canned artichoke hearts, halving and gently flattening them to an even thickness, and patting dry to reduce moisture. They are coated first in a seasoned flour mixture of flour, salt, pepper, and garlic powder, then dipped in a beaten egg mixture enriched with grated Parmigiano Reggiano and minced Italian parsley.
Frying at 360-370°F in vegetable oil produces a crisp exterior while keeping the interior tender. After frying, placing them on a wire rack to drain and immediately sprinkling with kosher salt and Parmigiano allows the seasoning to absorb and boosts flavor. Serving with fresh lemon wedges adds brightness.
The recipe notes that while best eaten fresh, fried artichoke hearts can be kept warm briefly or refrigerated for up to three days, with reheating recommended in the oven to regain crispness.
Ingredients
- 2 ounce artichoke hearts sliced in half, gently flattened, and patted dry, canned
- 2 cups vegetable oil or enough to fill pan at least 1 inch high
- 2 tablespoons parmigiano reggiano sprinkle after frying
- kosher salt sprinkle after frying
- 1 large lemon cut into wedges
flour mixture (mix together)
- 1 cup flour for dredging
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
egg mixture (mix together)
- 3 large egg beaten
- 3 tablespoons parmigiano reggiano grated
- 3 tablespoons Italian parsley minced
Instructions
- Drain artichokes, cut in half, and gently flatten. Pat dry with paper towels to remove excess water.
- Meanwhile, heat oil (use enough to fill pan at least 1 inch high) in a cast iron or heavy pan to 360-370f for frying.
- Coat the artichoke hearts in the flour mixture and shake off the excess. Then dip the artichoke hearts into the egg batter and fry for about 3 minutes per side or until golden brown on each side.
- Place finished fried artichoke hearts on a wire rack to drain. Once they come out of the oil immediately sprinkle more kosher salt and cheese on top. They will readily absorb it and be more flavorful. Work in batches (avoid overcrowding in the pan) until finished.
- Serve immediately or keep warm in a low temp oven on a wire rack. Serve with lemon wedges. Enjoy!
Notes
- A serving size of 4-5 fried artichoke halves makes a suitable appetizer portion.
- Sprinkling kosher salt and grated Parmigiano right after frying enhances flavor as they are readily absorbed.
- Fried artichokes are best eaten immediately but can be kept warm in a 175-200°F oven for up to 1 hour.
- Leftovers store for up to 3 days refrigerated and reheat well in a 350°F oven for crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28pieces
Amount Per Serving
Calories 78 kcal
% Daily Value*
| Calories | 78kcal | 4% |
| Carbohydrates | 5.1g | 2% |
| Protein | 2.7g | 5% |
| Fat | 5.3g | 8% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 21mg | 7% |
| Sodium | 214mg | 9% |
| Potassium | 13mg | 0% |
| Fiber | 0.6g | 2% |
| Sugar | 0.5g | 1% |
| Calcium | 42mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
