Breaded Artichoke Hearts

Breaded artichoke hearts made in the typical Italian style are perfect as appetizers or even a side dish. They are best served hot, but no one will complain if they are served at room temperature, as well.

This was originally published on February 18, 2015.

I hope you won’t be disappointed today, as I don’t really have a story behind these deep fried artichoke hearts.

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This is just a traditional Italian side dish, and they are often made without breading which means they are just dipped in egg and fried. Breaded artichoke hearts are not difficult to make, and I usually use a small pot so a massive amount of oil is not necessary. You can see from the photos that they are really lovely, especially when cut to show the inside.

Breaded Artichoke Hearts

Ingredients

• one large jar of artichoke hearts in water (33 oz)
• flour for coating
• 1 egg
• 1 tbsp grated Parmigiano or Pecorino cheese
• salt and pepper
• breadcrumbs, for coating
• dried thyme
• dried parsley
• salt and pepper

-oil for deep frying

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 the breaded artichoke hearts on a paper towel lined plate to drain.

Serve hot as an appetizer or side dish.

NOTE: these can also be cooked in an air fryer. Simply spray with olive oil and place in the air fryer at 375 F for about 7 to 8 minutes, turning once or twice so they brown evenly. 

If you like these, you will probably also like potato croquettes!

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Breaded Artichoke Hearts

Yield: 6 servings

A wonderfully crispy side dish that tastes as good as it looks.

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Ingredients

• one large jar of artichoke hearts in water (33 oz)
• flour for coating
• 1 egg
• 1 tbsp grated Parmigiano or Pecorino cheese
• salt and pepper
• breadcrumbs, for coating
• dried thyme
• dried parsley
• salt and pepper
• 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.

Nutrition Information:

Yield: 6 Serving Size: about 3 or 4
Amount Per Serving:Calories: 256Total Fat: 20gCarbohydrates: 15gProtein: 7g

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