Crispy Parmesan Artichoke Hearts: A Perfect Appetizer
These Crispy Parmesan Artichoke Hearts are the ultimate crowd-pleasing appetizer. Golden, crunchy, and packed with savory flavor, they make an irresistible snack or party food. With just a few simple ingredients, you can create this restaurant-quality dish at home.
Why You’ll Love These Crispy Parmesan Artichoke Hearts
Artichoke hearts get transformed into crispy perfection with a parmesan breadcrumb coating. The contrast between the tender interior and crunchy exterior makes these bite-sized treats absolutely addictive. They’re perfect for game day, holiday gatherings, or anytime you want a delicious appetizer.
Ingredients for Crispy Parmesan Artichoke Hearts
- 2 cans (14 oz each) artichoke hearts in water, drained and quartered
- 1 cup panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1 tablespoon water
- 1/2 cup all-purpose flour
- Vegetable oil for frying
- Lemon wedges for serving
How to Make Crispy Parmesan Artichoke Hearts
- Pat the artichoke hearts dry with paper towels to remove excess moisture.
- In a shallow bowl, mix together panko, parmesan, garlic powder, Italian seasoning, salt, and pepper.
- In another bowl, whisk eggs with water. Place flour in a third bowl.
- Dredge each artichoke piece in flour, then dip in egg mixture, and finally coat with the breadcrumb mixture.
- Heat about 1 inch of oil in a large skillet to 350°F. Fry the breaded artichokes in batches for 2-3 minutes until golden brown.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve immediately with lemon wedges and your favorite dipping sauce.
Tips for Perfect Crispy Artichoke Hearts
For the best results when making these crispy parmesan artichoke hearts, follow these expert tips:
- Make sure to thoroughly dry the artichokes before breading to help the coating stick
- Don’t overcrowd the pan when frying to ensure even cooking
- For extra crispiness, you can double-coat the artichokes by repeating the egg and breadcrumb steps
- Serve immediately for maximum crunch
Serving Suggestions
These parmesan crusted artichoke hearts pair wonderfully with various dipping sauces. Try them with:
- Lemon garlic aioli
- Marinara sauce
- Ranch dressing
- Spicy remoulade
They also make a great addition to antipasto platters or as a topping for salads.
Storage and Reheating
While best enjoyed fresh, you can store leftover crispy fried artichoke hearts in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F oven for 5-7 minutes to restore crispiness.
Crispy Parmesan Artichoke Hearts
Ingredients:
- 2 cans artichoke hearts
- 1 cup panko
- 1/2 cup parmesan
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 eggs
- 1 tbsp water
- 1/2 cup flour
- Oil for frying
Instructions: Dredge artichokes in flour, egg, then breadcrumb mixture. Fry at 350°F for 2-3 minutes until golden. Drain and serve.
Frequently Asked Questions
Can I make baked artichoke hearts instead of fried?
Yes! For a healthier version, arrange breaded artichokes on a baking sheet and bake at 400°F for 15-20 minutes, flipping halfway through. They won’t be quite as crispy but still delicious.
Can I use frozen artichoke hearts?
Frozen artichoke hearts will work, but be sure to thaw and thoroughly dry them first to prevent the coating from becoming soggy.
What’s the best oil for frying artichokes?
Vegetable, canola, or peanut oil all work well for frying these crispy parmesan artichoke hearts because of their high smoke points.
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Crispy Parmesan Artichoke Hearts
Description
Golden, crispy artichoke hearts coated in a savory Parmesan and breadcrumb crust, perfect as an appetizer or side dish. These are baked to perfection for a healthier twist without sacrificing crunch.
Ingredients
For the Crust:
- For the artichokes:
- 1 (14 oz) can artichoke hearts, drained and patted dry
- For the coating:
- 1/2 cup grated Parmesan cheese
- 1/2 cup Panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- For the wet mixture:
- 2 large eggs
- 1 tbsp water
- For garnish:
- Fresh parsley, chopped
- Lemon wedges
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2. In a shallow bowl, mix Parmesan, Panko, garlic powder, oregano, paprika, and pepper.
- 3. In another bowl, whisk eggs with water.
- 4. Dip each artichoke heart in egg mixture, then coat thoroughly in breadcrumb mixture.
- 5. Place on baking sheet in a single layer. Lightly spray with olive oil.
- 6. Bake for 15-18 minutes until golden and crispy. Flip halfway through.
- 7. Garnish with parsley and serve with lemon wedges.
Notes
For extra crispiness, broil for 1-2 minutes at the end. Fresh artichoke hearts can be used (steam first until tender). Store leftovers in an airtight container (reheat in oven).
