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Deep-Fried Artichoke Hearts

This is one appetizer that takes me right back to the '80s. Back when my would-be husband and I were dating, we went out to dinner quite a bit. Fried artichoke hearts was and still is one of our favorites.

Deep-Fried Artichoke Hearts


10 artichoke hearts, drained and patted dry

2 eggs, beaten

½ c. all-purpose flour

1 c. plain bread crumbs

2 Tbsp. Parmesan cheese

½ tsp. Italian seasoning

½ tsp. garlic powder

Salt and pepper

Several cups of peanut oil



Heat peanut oil to 350° either in deep fryer or on stove top.

Beat eggs in small bowl and set aside.

In separate medium bowl, combine flour, bread crumbs, Parmesan, Italian seasoning, garlic powder and a sprinkle of salt and pepper. Stir or whisk to evenly distribute all ingredients.

Start with 5 artichoke hearts and place them in the beaten egg. Toss to coat completely.

Transfer each artichoke heart to flour/bread crumb mixture and toss to coat.

Drop all 5 in hot oil and cook for 2 to 3 minutes or until nicely browned. Remove artichoke hearts and drain on paper towels. Repeat process with remaining 5 artichoke hearts.

Sprinkle with a little more Parmesan cheese. Drizzle with a little lemon juice (if desired) and allow to cool slightly before serving. Enjoy!

(Tip: To send this delicious recipe completely over the edge, melt ¼ c. of butter in a small sauce pot over medium low heat. Add a little fresh lemon juice and about ¼ tsp. of garlic powder. Either drizzle over the top of the artichoke hearts or use it as a dipping sauce).

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