This recipe for appetizer-style Italian Fried Artichoke Hearts will make your next at-home dinner feel like a visit to your favorite artisanal pub!
If you ask me, the best part of just about any restaurant’s menu is not the entrées or the desserts; no, it’s the appetizers. When I was younger, I used to feel obligated to get an entrée whenever I dined out. Why? I’m not sure. Maybe it just seemed like the polite thing to do. But as I’ve gotten older, more and more often, I prefer ordering a sampling of different appetizers and not even worrying about the entrée list. It’s honestly just a more fun way to dine, and you can often order two or even three appetizers for the price of a single entrée. This is great because it allows for more variety in your meal, giving you the chance to try more of what the chef has created.
When cooking at home, of course, the last thing you want is to prepare multiple small dishes for your family. That means more work, more mess, and more hassles all around. Of course, if you’ve got picky eaters in your family like I do, sometimes there’s no avoiding it — you have to prepare something separate for the little ones, just to ensure they eat. But if given a chance, I always prefer going the easy route.
That’s why I love this recipe for Italian Fried Artichoke Hearts: it has all the charms of a classic pub appetizer while also serving as a filling and delicious meal on its own, perfect for even the pickiest of eaters. It’s also deceptively healthy. Artichoke hearts pack in loads of antioxidants and nutrients, not to mention a wallop of healthy potassium, which will keep your family healthy and energized. And sure, you’re going to fry these, which isn’t exactly the healthiest method of cooking, but the delicious crispiness of the fried breading will ensure the picky eaters in your family will still enjoy them.
Can I Use Any Kind of Oil?
Of course! This recipe calls for vegetable oil, but you can use pretty much any neutral frying-friendly oil for this recipe. I myself tend to use mostly olive oil in my kitchen, as I know a local supplier who provides my olive oil relatively cheaply, but you can also use cheaper options like canola or peanut oil (just be careful about folks with peanut allergies).
The only recommendation I have is that you do not use butter for this recipe, at least not for frying. You want your artichoke hearts to be nice and crispy, golden brown, and delicious. Butter will result in soggy pieces that won’t be nearly as appetizing. Of course, you’re free to add a dab of butter at the very end to give your artichoke hearts a buttery coating, but just be sure you’ve already fried them well beforehand.
FAQs & Tips
How to Make Ahead and Store?
Fried artichoke hearts are easy to store in an airtight container, plastic bag, or wrapped in foil. The only thing to keep in mind is that fried foods tend to get soggy in the fridge, so if you’re reheating, skip the microwave and instead fry them up in a skillet with oil or glaze them in a bit of oil and let them crisp up under your oven’s broiler.
Can I Use Fresh Artichokes?
Yes, you can! But just remember that artichoke hearts are naturally tough, so you’ll want to steam or boil them first before frying.
Can I Fry Different Vegetables Too?
You can fry just about anything, but if you’re looking to create a medley of fried veggies that includes fried artichoke hearts, I recommend frying up some zucchini or squash for a nice mix that pairs well.
Serving Suggestions
Fried artichoke hearts are great on their own — served with some dipping sauce, of course! For best results, pair these with a nice lemon mayo dip, or you can keep it simple and go with ranch dressing.
They are also great if you’re looking to create some unique dishes. I enjoy making fried artichoke heart tacos, for instance. Simply place your fried artichoke hearts over some warm tortillas, top with a basic coleslaw, and you’re good to go. You can also make delicious fried artichoke heart Italian sandwiches by placing your fried artichoke hearts between some fresh Italian bread, adding some provolone, some Italian peppers, and maybe some salami. Feel free to mix and match to whatever suits your preferences!
Italian Fried Artichoke Hearts
Ingredients Â
- 2 large eggs
- 1/2 cup whole milk
- 1 can 14 ounces artichoke hearts, drained and quartered
- 1 1/2 cups plain dry breadcrumbs
- Vegetable oil for frying
- 1/4 cup grated Parmesan cheese
InstructionsÂ
- Preheat the oil in a deep-fryer or a heavy deep skillet to 350 degrees F.
- In a small bowl, whisk together the eggs and milk until well combined.
- Place the breadcrumbs in a separate bowl.
- Dip each artichoke heart quarter into the egg mixture, then roll in the breadcrumbs until fully coated.
- Carefully place the breaded artichoke hearts into the hot oil and deep-fry for 2 to 3 minutes, or until they turn deep golden brown.
- Remove the fried artichoke hearts with a slotted spoon and let them drain on paper towels to remove excess oil.
- Once drained, transfer the artichoke hearts to a serving platter and evenly sprinkle with grated Parmesan cheese before serving.
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