Quick Appetizer: Crispy Artichoke Hearts

Hello and welcome! I have a quick and easy appetizer, or side dish for you today: Crispy Artichoke Hearts. Recently we went for dinner at a new restaurant here in Athens where they offered fried artichokes with a lemon aioli dipping sauce. At the time I thought, these would be great to feature on the blog. Then I saw crispy artichokes topping a Caesar salad in the new issue of Eating Well. Message received! Let’s do these Crispy Artichoke Hearts!

These crispy little bites of juicy artichoke are great as an appetizer or side with a dipping sauce, as we’ve done today; or you can use them to top a salad, pasta, sandwich or pizza! I have gone one further from lemon aioli on the dipping sauce though – hello, hollandaise! Making the hollandaise dipping sauce is optional, and quite extra, I admit – but is so good with these crispy artichoke hearts. I have an easy step-by-step hollandaise recipe, check it out if you want to go all the way!

Make your sauce first, before the artichokes. Other sauce options: lemon aioli, marinara, or pesto.

Bread the Artichoke Hearts

You want to find whole, canned artichoke hearts for this recipe, we will cut them in half. Drain and rinse the artichoke hearts and lay them on a few paper towels to dry. Then we have 1/4 cup flour, 2 beaten eggs and about 1/3 cup panko breadcrumbs with a couple tablespoons of powdered parmesan mixed in.

Set up your breading station per the order of operations: artichoke heart, flour, then egg, then panko. Set a sheet pan to catch the breaded artichoke hearts next to the panko (the final breading step).

Dredge the the artichoke hearts in the flour. Then dredge them in the beaten eggs, making sure the egg coats the whole artichoke heart. Finally roll the artichoke hearts in the panko/parmesan mixture to coat. Place the breaded artichoke hearts on a clean sheet tray.

Fry Station

When you have breaded all the artichoke hearts, do a quick clean up of your workstation and we will set up the fry station.

Set a braiser, dutch oven or large, tall-sided, heavy-bottomed skillet on the front corner burner. Then set your sheet pan of breaded artichoke hearts on one side of the pan. Set a wire rack inside of a second sheet pan on the other side of the pan. Get your kitchen tongs. Have a little dish of kosher salt near the wire-rack sheet pan – we will salt the artichokes when they come out of the oil.

We will shallow fry the artichokes so you only need 3 tablespoons of olive oil. Heat the oil over medium-high heat. When the oil is shimmery, carefully add the artichoke hearts to the skillet. Depending on the size of your pan, you can get these done in two batches.

Lay the artichokes in the pan in a clockwise fashion. By the time you lay down the last one, the first ones will be ready to flip. So just work back around in a clockwise fashion to flip.

Adjust the heat as necessary to keep them sizzling, but not burning. Keep moving around the pan, turning the artichokes to get all the sides evenly browned. They go quick, so don’t walk away from them. Keep turning.

Once the first batch is looking evenly browned, transfer them to the wire rack in the sheet pan and sprinkle with kosher salt. Repeat with the remaining artichoke hearts. When all are fried, transfer them to a serving dish and serve with your sauce of choice.

And that’s it! Super simple, super quick. A great appetizer to add to a party spread or to top a salad, pasta or sandwich. If you’re making these just for two, it’s easy to cut the recipe in half. I hope you give these delicious Crispy Artichoke Hearts a try. They are totally addictive – in the best way! Have a wonderful day, take care and be well. xo Kelly

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Crispy Artichoke Hearts

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Appetizer, Side Dish – American

By Original Recipe from Eating Well – Serves: 4-6

Prep Time: 10 Minutes – Cooking Time: 3-5 Minutes per batch – Total Time: 15-20 Minutes

Crispy and crunchy, panko breaded artichoke hearts, shallow fried to golden brown. It's quick, it's easy, it's your new favorite appetizer! Serve with a dipping sauce of your choice.

Ingredients

• 2 14-oz. cans Whole Artichoke Hearts, halved, drained, rinsed and patted dry
• 1/4 cup All Purpose Flour
• 2 Large Eggs, beaten
• 1/3 cup Plain Panko Breadcrumbs
• 2 tbsp. Powdered Parmesan Cheese
• 3 tbsp. Olive Oil
• Kosher Salt

Instructions

1

Dredge the the artichoke hearts in the flour, shaking off excess.

2

Then dredge them in the beaten eggs, making sure the egg coats the whole artichoke heart.

3

Roll the artichoke hearts in the panko/parmesan mixture to coat.

4

As you bread them, place the breaded artichoke hearts on a sheet pan.

5

Set a braiser, dutch oven or large, tall-sided, heavy-bottomed skillet on the front corner burner. Then set your sheet pan of breaded artichoke hearts on one side of the pan. Set a wire rack inside of a second sheet pan on the other side of the pan. Get your kitchen tongs. Have a little dish of kosher salt near the wire-rack sheet pan – we will salt the artichokes when come out of the oil.

6

Heat 3 tablespoons of olive oil over medium-high heat. When the oil is shimmery, carefully add the artichoke hearts to the skillet. Depending on the size of your pan, you can get these done in two batches.

7

Lay the artichokes in the pan in a clockwise fashion. By the time you lay down the last one, the first ones will be ready to flip. So just work back around in a clockwise fashion to flip.

8

Adjust the heat as necessary to keep them sizzling, but not burning. Keep moving around the pan, turning the artichokes to get all the sides evenly browned. They go quick, so don't walk away from them. Keep turning.

9

Once the first batch is looking evenly browned, transfer them to the wire rack in the sheet pan and sprinkle with kosher salt. Repeat with the remaining artichoke hearts. When all are fried, transfer them to a serving dish and serve with your sauce of choice.

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