Description
These crispy Parmesan artichoke hearts are golden, crunchy, and cheesy—a perfect appetizer or side dish for any gathering.
Ingredients
Scale
- 2 cans (14 oz each) artichoke hearts, drained and quartered
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- Vegetable or canola oil, for frying
- Fresh parsley, chopped, for garnish
Instructions
- Drain artichoke hearts and pat very dry with paper towels.
- In a shallow bowl, mix Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, salt, and pepper.
- Place flour in a separate shallow bowl and beaten eggs in another.
- Dredge each artichoke heart in flour, dip in egg, then coat in the Parmesan mixture, pressing firmly to adhere.
- Heat about 1 inch of oil in a large skillet over medium heat to 350°F.
- Fry artichoke hearts in batches for 2–3 minutes per side, until golden and crispy.
- Drain on paper towels. Garnish with chopped parsley and serve warm.
Notes
For extra crispiness, use jarred artichoke hearts and squeeze out excess moisture. These are best served fresh, but leftovers can be reheated in an air fryer at 375°F for 3–4 minutes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Appetizer
- Cuisine: American
Nutrition
- Calories: 220 kcal
- Sugar: 2 g
- Fat: 12 g
- Carbohydrates: 18 g
- Protein: 9 g