Italian Fried Artichoke Hearts | The Best Version!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still suitable for frying.

Drain the canned artichoke hearts really well and pat them dry.

Cut the artichoke hearts in half and flatten them slightly to help them fry better.

Mince 3 tablespoons of fresh parsley and discard the stems and any yellow parts.

In a heavy pan, add about half an inch of olive oil and heat it to 350-375°F.

In a bowl, combine 1 cup of flour and 1 teaspoon of kosher salt.

In another bowl, beat 3 eggs and mix in the parmesan cheese and 2/3 of the minced parsley.

Prepare a parchment paper surface for coating the artichoke hearts.

Dip each artichoke heart in the flour, then in the egg and cheese batter, allowing excess to drip off before placing it on the parchment paper.

Test the oil temperature with a wooden spoon; it should produce small bubbles when ready.

Carefully add the coated artichoke hearts to the hot oil, frying for about 2 minutes per side until golden brown.

Remove the fried artichoke hearts and place them on a wire rack or paper towels to drain.

Immediately sprinkle with salt after frying to enhance flavor.

For extra crispiness, consider double frying the artichoke hearts.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens