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
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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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! :)