Crispy Fried Artichoke Hearts: Your New Favorite Irresistible Appetizer
Prepare to elevate your appetizer game with these truly irresistible Crispy Fried Artichoke Hearts. Unlike many heavier fried snacks, these are delightfully light and crunchy, offering a perfect blend of delicate texture and savory flavor that will have everyone reaching for more. Whether you’re hosting a party, looking for a delicious vegetarian option, or simply craving a gourmet treat, these fried artichoke hearts are an absolute must-try. They are so easy to make and vanish quickly from any platter!
While many recipes for fried snacks rely heavily on breadcrumbs for their coating, our approach for these artichoke hearts is a little different and, dare we say, even better. We skip the thick breadcrumb layer in favor of a simpler, yet incredibly flavorful, two-step coating process. First, a light dredge in seasoned flour provides a subtle foundation. This is followed by a generous dip in a rich, cheesy egg mixture that creates a delicate, golden crust when fried. This method ensures a crisp exterior that doesn’t overwhelm the tender artichoke heart within, resulting in a truly superior bite every time.
Get ready to impress your guests and treat your taste buds! Here’s what you’ll need to create these fantastic Crispy Fried Artichoke Hearts.
Ingredients for Perfect Crispy Fried Artichoke Hearts
- Artichoke Hearts – You have options here: either canned or frozen artichoke hearts will work beautifully. If you opt for canned, it’s crucial to choose those packed in water, not oil. Artichokes packed in oil can affect the flavor and crispiness of the final product. Draining and thoroughly patting them dry is a non-negotiable step to ensure maximum crispiness.
- Oil for Frying – The choice of frying oil significantly impacts the outcome. I often use peanut oil because of its high smoke point and mild, nutty flavor that complements the artichokes without overpowering them. However, any neutral oil with a high smoke point will work well, such as avocado oil or refined coconut oil. It’s advisable to choose your frying oil carefully; while some sources suggest avoiding certain seed oils when heated to high temperatures due to potential toxicity concerns, the most important factor for frying is selecting an oil that can withstand high heat without breaking down, ensuring a clean and crispy fry.
- Flour – Unbleached all-purpose flour forms the base of our crispy coating. For superior quality and a cleaner eating experience, I always prioritize organic, non-GMO, and glyphosate-free flour. My personal recommendation comes from Sunrise Flour Mill, a fantastic domestic company located in Minnesota, known for its high-quality products. Using good quality flour can make a difference in the texture of your coating.
- Coarse Kosher Salt – The coarse texture of kosher salt is ideal for seasoning these crispy snacks. It’s easier to pick up and sprinkle by hand, giving you better control over the seasoning process. I like to keep a small, open bowl of it by my stove for easy access. If kosher salt isn’t available, you can use table salt, but do so with caution. Table salt is finer and denser, meaning a teaspoon of table salt contains more actual salt than a teaspoon of kosher salt. When substituting, use approximately two-thirds the amount of table salt specified for kosher salt in a recipe to avoid over-salting.
- Freshly Ground Black Pepper – Freshly ground pepper adds a vibrant, pungent kick that pre-ground pepper simply can’t match. It’s a small detail that makes a big difference in flavor.
- Garlic Powder – This convenient ingredient provides a concentrated garlic flavor that disperses evenly throughout the flour mixture. It’s important not to confuse it with garlic salt, as the latter contains added salt, which could throw off your seasoning balance.
- Eggs – Large eggs are used in this recipe, serving as the binder for our cheesy coating. Whether chilled or at room temperature, they will work effectively to create the perfect batter.
- Freshly Grated Parmigiano Reggiano – For the best flavor and melt, freshly grated Parmigiano Reggiano is a must. Whenever possible, I grate my own from a block of aged cheese. Pre-grated cheeses often contain anti-caking agents that can affect texture and flavor, so taking a few extra minutes for fresh grating is well worth it. This cheese adds a delicious savory, umami note to the coating.
- Fresh Italian Parsley – Finely chopped fresh Italian parsley adds a burst of clean, peppery taste with earthy undertones, bringing brightness to the final dish. Fresh herbs are always preferred over dried for their vibrant flavor and aroma. Don’t forget to save a little extra to sprinkle over the finished tray of crispy treats just before serving for an appealing garnish.
- Lemon – Cut into wedges, fresh lemon is essential for serving. A squeeze of fresh lemon juice over the hot artichoke hearts just before eating provides a zesty, acidic counterpoint that cuts through the richness of the fried snack, enhancing all the flavors.
- Marinara Sauce – Offer a warm marinara sauce on the side for dipping. Your favorite jarred sauce is perfectly convenient and delicious. My family’s go-to is Lidia’s Marinara, but any high-quality marinara will do. It adds a lovely, classic Italian touch to this appetizer.
Step-by-Step Instructions for Frying Artichoke Hearts
- Prepare the artichokes: Begin by thoroughly draining the artichokes. Once drained, take each artichoke heart, cut it in half, and gently flatten it with the palm of your hand or a clean tea towel. This step increases the surface area, promoting even cooking and maximum crispiness. Crucially, pat the artichoke pieces absolutely dry with paper towels to remove all excess water. Moisture is the enemy of crispiness and can cause oil to splatter dangerously when frying.
- Set up your dredging station: Arrange two shallow bowls or pie plates side by side for an efficient assembly line. In the first bowl, whisk together the flour, kosher salt, freshly ground black pepper, and garlic powder until they are thoroughly combined. This ensures an even distribution of seasoning. In the second bowl, add the beaten eggs, 3 tablespoons of the freshly grated Parmigiano Reggiano, and the finely chopped fresh parsley. Whisk this mixture until all ingredients are fully integrated, creating a smooth, cheesy egg batter.
- Prepare for frying: While you’re preparing the artichokes and batter, set up a wire rack over a sturdy sheet pan. This setup is essential for draining excess oil from your fried artichokes, keeping them crispy. A large half-sheet pan with a matching wire rack works perfectly for this task. Now, add your chosen cooking oil to a large, heavy skillet or Dutch oven, ensuring the oil is at least one-inch deep. Heat the oil to 370℉ (185°C). Using a kitchen thermometer is highly recommended to maintain this precise temperature, which is key for achieving a golden-brown, crispy crust without overcooking the inside.
- Batter and fry in batches: Working in small batches to avoid overcrowding the pan and dropping the oil temperature, dredge each artichoke heart in the flour mixture. Shake off any excess flour gently. Next, dip the floured artichoke hearts into the cheesy egg batter, allowing any extra batter to drip off. Carefully transfer the battered pieces into the preheated oil. Be gentle to avoid splashing.
- Cook to golden perfection: Fry the artichoke hearts for approximately 3 minutes per side, or until they achieve a beautiful golden-brown color and are wonderfully crispy. Use a slotted spoon or a spider strainer to carefully remove the fried artichoke hearts from the hot oil. Immediately transfer them to the prepared wire rack to drain any excess oil. While they are still piping hot, generously sprinkle them with a bit more kosher salt and additional grated Parmigiano Reggiano. The heat will help the seasoning and cheese adhere beautifully. Repeat this process with the remaining artichoke hearts, ensuring consistent temperature and quality for each batch.
- Serve immediately: These crispy delights are best served immediately to enjoy their optimal texture. Arrange them on a platter with fresh lemon wedges on the side for squeezing. A warm bowl of your favorite marinara sauce (like Lidia’s!) is the perfect accompaniment for dipping.
Tips for the Crispiest Fried Artichoke Hearts
- Dry Artichokes Thoroughly: This cannot be stressed enough. Excess moisture will lead to steaming rather than frying, resulting in soggy artichokes and potential oil splatters.
- Maintain Oil Temperature: Use a kitchen thermometer to keep your oil at a steady 370℉ (185°C). If the oil is too cool, the artichokes will absorb too much oil and become greasy. If it’s too hot, the coating will burn before the artichokes are properly heated through.
- Don’t Overcrowd the Pan: Fry in small batches to prevent the oil temperature from dropping significantly. Overcrowding also leads to uneven cooking and less crispy results. Give each artichoke heart space to fry properly.
- Season While Hot: Salt and cheese adhere best to hot, freshly fried food. Sprinkle them immediately after removing from the oil for maximum flavor and adhesion.
Not Ready to Serve Your Crispy Fried Artichoke Hearts Right Away?
If you need to prepare these appetizers in advance or keep them warm for guests, you can easily maintain their crispiness. After frying and draining, transfer the wire rack with the fried artichoke hearts to a preheated 200℉ (93°C) oven. They will stay warm and crispy for up to one hour without losing their desirable texture. This is a great tip for entertaining!
Crispy Fried Artichoke Hearts Recipe
Inspired by Sip and Feast
These golden, light, and perfectly crispy fried artichoke hearts are an irresistible appetizer, ideal for any gathering. They offer a delicate crunch without being heavy, making them a fantastic and easy-to-prepare vegetarian snack.
Ingredients
-
2
– 15-ounce cans whole artichoke hearts, packed in water
(or frozen artichoke hearts) -
2
cups
neutral oil, for frying
(fill pan to at least 1-inch) -
1
cup
unbleached all-purpose flour -
1
teaspoon
kosher salt
(plus more for final seasoning) -
1/2
teaspoon
freshly ground black pepper -
1/2
teaspoon
garlic powder -
3
large eggs, beaten -
5
tablespoons
freshly grated Parmigiano Reggiano, divided -
3
tablespoons
finely chopped fresh Italian parsley
(plus more for serving) -
1
lemon, cut into wedges
(for serving) -
marinara sauce
(for dipping)
Instructions
-
Drain the artichokes. Cut each in half and gently flatten them. This helps them cook more evenly and maximize surface area for crisping. Pat them thoroughly dry with paper towels to remove all excess water, which is crucial for a crispy result and safe frying.
-
Set up two shallow bowls or pie plates for your dredging station. In the first bowl, whisk together the flour, 1 teaspoon of kosher salt, black pepper, and garlic powder until well combined. In the second bowl, add the beaten eggs, 3 tablespoons of the grated Parmigiano Reggiano, and the finely chopped fresh parsley. Whisk this mixture until fully integrated and smooth.
-
Meanwhile, prepare a draining station by setting a wire rack over a sheet pan to catch any oil drippings. This setup ensures your fried artichokes stay crispy. Add your chosen cooking oil to a large, heavy skillet or Dutch oven, making sure it is at least one-inch deep. Heat the oil to 370℉ (185°C) to prepare for frying. Using a thermometer will ensure the ideal temperature for optimal crispiness.
-
Working in small batches to avoid overcrowding the pan and maintaining oil temperature, dredge the artichoke hearts in the seasoned flour mixture, shaking off any excess. Then, dip the floured artichoke hearts into the cheesy egg batter, allowing any extra to drip away. Carefully transfer the battered pieces into the heated oil, being mindful not to splash.
-
Fry for about 3 minutes per side, or until the artichoke hearts are beautifully golden brown and thoroughly crispy. Using a slotted spoon or a spider strainer, carefully transfer the fried artichoke hearts to the wire rack to drain any residual oil. While they are still piping hot, immediately sprinkle them with a bit more salt and the remaining grated cheese. Repeat this process with all remaining artichoke hearts, ensuring consistent results for each batch.
-
Serve your Crispy Fried Artichoke Hearts immediately for the best experience, accompanied by fresh lemon wedges for a zesty squeeze. Don’t forget to include a warm bowl of marinara sauce for dipping – it’s the perfect complement. If you need to keep them warm before serving, transfer the wire rack and pan to a 200℉ (93°C) oven for up to one hour to maintain their crispiness.
These crispy fried artichoke hearts are more than just a snack; they are a celebration of simple ingredients transformed into something extraordinary. Their light, crunchy texture and savory, cheesy flavor make them an instant crowd-pleaser and a versatile addition to any menu. Whether you serve them as an elegant appetizer for a dinner party or a casual snack for game night, they are guaranteed to disappear fast. So gather your ingredients, follow these steps, and get ready to enjoy a truly irresistible treat!
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More Savory Snacks to Try…
If you loved these Crispy Fried Artichoke Hearts, be sure to explore more delicious and easy-to-make savory snacks from our kitchen. These recipes are perfect for adding variety to your appetizer tray or simply enjoying as a comforting treat.