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.
If you like these, you will probably also like potato croquettes!
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Breaded Artichoke Hearts
A wonderfully crispy side dish that tastes as good as it looks.
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:
6Serving Size:
about 3 or 4Amount Per Serving:Calories: 256 Total Fat: 20g Carbohydrates: 15g Protein: 7g
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[…] Breaded Artichoke Hearts […]
Hi Christina, can’t wait to make these. I had a good friend of mine that was Italian and their family made some of the best artichoke dishes. I loved the stuffed artichoke with seasoned crispy bread crumbs . It was packed ..just to die for so I’m really excited for this one. I miss my friend so much. Thank you
Glad you found these, and I’m sure you’ll enjoy them. I do have a recipe for what shounds like the stuffed artichoke, only it’s not crispy breadcrumbs as the dish is steamed. Enjoy, Bea! https://www.christinascucina.com/lidias-mushroom-and-black-olive-stuffed/
How did I miss these? Well, being away for Christmas without a computer, perhaps…
What a wonderful idea. Never seen them breaded and fried before – they look absolutely delicious. And I’ve discovered frozen artichoke hearts at our local French frozen store which will be pure dead brilliant for this! Thanks, Christina.
Oh yes, you’d like these, I’m sure! No worries about missing the post, sometimes I feel a digital detox is needed for all of us!
This is a great reminder that I really want to make this recipe.
You’d love these, Cathy!
Excellent recipe and a great way to include more artichoke into my diet which I desperately need, Christina! Thanks for the intriguing recipe!
They’re very tasty, Agness! Thank YOU!
I made these about a year after you posted it and they were fantastic. One of my presents to myself this year will be a magnetic induction burner so that I can better fry things outside! Now I use the side burner on our grill but it never gets the fat hot enough for me! Merry Christmas. And all my best for the New Year!
That’s great, David! I have one of those induction burners and it is a wonderful thing to fry outside (especially in our climates)! Merry Christmas and Happy New Year to you, too!
Hi, Would I be able to make those on Wednesday and reheat them in the oven on Thursday for Thanksgiving?
thanks
kristin
Sure, Kristin. They won’t be quite as fantastic as fresh out of the pan, but crisping them up in the oven is good, too!
[…] Breaded Artichoke Hearts […]
These look delicious! I have a soft spot for fried anything!
Me too, Jessica!
What would be a good dipping sauce for these? They look amazing and can’t wait to try them!
Hi Amanda, good question! Italians really don’t do dipping sauces, most likely because sauces hide the flavor of the item being dipped. However, I think whatever savory dip you enjoy, might be an option; I really don’t use dipping sauces myself, so I can’t even suggest one. Sorry!
Thanks Christina! One more question….if I made these in the morning what is the best way to store and reheat for later in the day? I want to make them for Thanksgiving and bring them to my mother in laws house.
Hi, Amanda. We love these at one of our local restaurants. Altho they serve lemon butter sauce, our preference is RANCH for dipping. The butter sauce doesn’t seem to fit the appetizer, as they are already very rich and filling. Hope this helps.
Yum! :)
I just adore dishes like this! Colorful and vibrant and so full of lovely “Italian” flavors !!! Thanks for sharing.
These look so good, and very doable. I generally only fry one thing – stuffed sage leaves – but I could be convince to makes some of these, too, to serve with the sage leaves as part of an antipasti platter! xo
I am with Adair. I am afraid of frying anything, but I think I can get over my fear for these amazing looking morsels. I love that they are so simple. I am putting them on my list to-do.
Cathy, I think if you do it like I do, in a small pot- there’s no need to be afraid. Honest! CC
Dear Christina,
Not much to say on this post except, Delizioso! Simple is always the best. You make your Artichoke Hearts, like I make mine, you have to use the bread crumbs. To me that is what gives them the crunch and the flavor. Love the photos! We always make these at holiday time, but we should have them more often, they are so good…Thanks for sharing, Have a great rest of the week…
Dottie :)
Thanks Dottie! Hope you have a lovely week, too! CC
This recipe looks wonderful and from what I can read looks simple enough….however I dont understand
Why you have decorations completely blocking your wonderful recipes?
Thanks, Carol! It is very simple. I’m sorry but I don’t understand your question about the decorations blocking the recipes? Is there something over the text? Could you please explain in more detail? Thanks! Christina
When I opened this in my e-mail earlier and saw this photo pop up, I could NOT wipe the grin from my face – what a fantastic idea! I’ve never heard of breaded artichoke hearts before, and it sounds absolutely delicious. I love how they look like little flower buds wrapped in breaded goodness. Great photos, great idea – love love love!
I think you’re part Italian, Dana! :) Thank you for your lovely comments! CC
Those are wonderful, no need for a story they speak for themselves. I love artichoke hearts, have never fried them before I love this. It’s a fantastic recipe.
Thanks, Suzanne! :)
Wow, amazing! Unfortunately, I have a fear of frying. Maybe I should take a Xanax first.
OMG, I love this comment! You win for the funniest one yet, Adair! :) CC