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 breaded 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.
If you love artichokes, this will be a favorite in no time! It’s a great appetizer, and next you can try my mother’s stuffed artichokes recipe!
And in case you didn’t know, artichokes are chock full of health benefits, too!
Breaded Artichoke Hearts
recipe by Lidia Conte serves 6
FULL PRINTABLE RECIPE BELOW
Ingredients
- artichoke hearts in water (33 oz)
- flour f
- egg
- Parmigiano or Pecorino cheese
- salt
- black pepper
- breadcrumbs
- dried thyme
- dried parsley
-oil for deep frying
Directions
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
Ingredients
- 33 oz artichoke hearts jar, in water
- flour for coating
- 1 egg
- 1 tbsp Pecorino cheese or Parmigiano, grated
- salt and pepper to taste
- breadcrumbs for coating
- dried thyme
- dried parsley
- 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
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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