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
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.
Notes
- Use gluten free breadcrumbs to make these gluten free.
Nutrition Information:
Yield: 6 Serving Size: 4Amount Per Serving:Calories: 152Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 233mgCarbohydrates: 20gFiber: 1gSugar: 0gProtein: 6g
Nutrition information is only estimated.
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Wow! These sound fabulous!!! And I have some truffle mayo that would go so well with them…
Thanks, Mimi! :)
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Wonderful!!!! Keep posting your recipe
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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!