If you love artichokes and you love a good crunch, you have to try these fried artichoke hearts. I remember my Grandpa made them once and I was obsessed ever since.
There are two dipping sauces that I made for, which weren’t included in my video, but I will share. They were both good, but honestly they are delicious by themselves or even with a fresh squeeze of lemon, which is how I ate them.
Fried Artichoke Hearts
February 10, 2024
Category
Recipes
When frying, the oil should be between 350-375 degrees. If you don't have a thermometer, you can test the oil by dipping the tip of an artichoke heart in the oil. If it sizzles immediately, it's ready to go.
Persons
4
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Notes
Lemon Garlic Marscapone Dipping Sauce
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- In a small bowl, combine the mayonnaise, minced garlic, lemon juice, lemon zest, and chopped parsley.
- Stir the ingredients together until well combined.
- Taste the sauce and season with salt and pepper to your liking. Adjust the amount of lemon juice or zest according to your preference for acidity.
- Cover the bowl with plastic wrap or transfer the sauce to a small serving dish and refrigerate for at least 30 minutes to allow the flavors to meld.
Lemony Olive Oil Dipping Sauce:
- 1/2 cup extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic, minced (optional)
- Salt and freshly ground black pepper to taste
- 1 tablespoon chopped fresh parsley (optional, for garnish)
- In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, lemon zest, and minced garlic.
- Season the sauce with salt and freshly ground black pepper to taste. Adjust the seasoning according to your preference.
- If desired, garnish the sauce with chopped fresh parsley for an extra pop of flavor and color.
- Transfer the sauce to a small serving dish and serve with crispy fried artichokes.
Ingredients
- 1 can of artichoke hearts, drained and dried
- All-purpose flour
- 2 eggs (for egg wash)
- Bread crumbs
- Pecorino Romano cheese, grated
- Garlic powder
- Salt and pepper, to taste
- Vegetable oil for frying
Instructions
- Heat vegetable oil in a pan over medium heat for frying.
- In separate bowls, place flour, whisked eggs (egg wash-add a little water), and a mixture of bread crumbs, grated Pecorino Romano, garlic powder, salt, and pepper.
- Coat each artichoke heart in flour shaking off the excess, then dip it into the egg wash ensuring it is evenly coated, and finally, coat it with the bread crumb mixture pressing gently to adhere the crumbs.
- Fry the breaded artichoke hearts in the preheated oil until they are golden brown and crispy. Be sure not to overcrowd the pan; fry in batches if necessary.
- Once fried, transfer the artichoke hearts to a plate lined with paper towels to absorb excess oil.
- Serve the crispy artichokes with a sauce of your choice or eat as is.
