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
These crispy Parmesan artichoke hearts are the perfect appetizer or snack, featuring tender artichoke hearts coated in a golden, cheesy crust. They’re baked to perfection for a healthier twist on fried favorites.
Ingredients
For the Crust:
- For the Artichokes:
- 1 (14 oz) can artichoke hearts, drained and quartered
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the Dipping Sauce:
- 1/2 cup mayonnaise
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1/4 tsp paprika
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Pat the artichoke hearts dry with paper towels to remove excess moisture.
- Set up a breading station: Place flour in one shallow bowl, beaten eggs in another, and mix panko, Parmesan, garlic powder, oregano, salt, and pepper in a third bowl.
- Dredge each artichoke piece in flour, shaking off excess. Dip in egg, then coat thoroughly with the panko-Parmesan mixture.
- Arrange breaded artichokes on the baking sheet in a single layer. Lightly spray with cooking oil for extra crispiness.
- Bake for 15-18 minutes, flipping halfway, until golden brown and crispy.
- While baking, whisk together mayonnaise, lemon juice, Dijon mustard, garlic, and paprika for the dipping sauce.
- Serve hot with the dipping sauce on the side.
Notes
For extra crispiness, broil for the last 1-2 minutes (watch closely to avoid burning). Freshly grated Parmesan works best for maximum flavor. Leftovers can be reheated in an air fryer for 3-4 minutes at 375°F (190°C).
