Description
These crispy parmesan artichoke hearts are golden, crunchy, and cheesy. Perfect as an appetizer or snack, served with a tangy dipping sauce.
Ingredients
Scale
- 1 can (14 oz) artichoke hearts, drained and halved
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- Vegetable oil, for frying
- For the dipping sauce:
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh parsley
- 1 clove garlic, minced
Instructions
- In a shallow bowl, combine Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, and black pepper.
- Set up a breading station: place flour in one bowl, beaten eggs in another, and the Parmesan mixture in a third.
- Pat artichoke hearts dry with paper towels. Dredge each artichoke heart first in flour, then dip in egg, and finally coat in the Parmesan breadcrumb mixture, pressing gently to adhere.
- In a large skillet, heat about 1/2 inch of vegetable oil over medium heat until shimmering.
- Fry the artichoke hearts in batches, turning occasionally, until golden brown and crispy, about 3–4 minutes per batch. Transfer to a paper towel-lined plate.
- For the dipping sauce: In a small bowl, whisk together mayonnaise, lemon juice, parsley, and minced garlic.
- Serve crispy artichoke hearts warm with the dipping sauce.
Notes
For a lighter version, you can bake the coated artichoke hearts at 400°F (200°C) for 12–15 minutes, flipping halfway. Leftovers can be reheated in an air fryer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Appetizer
- Cuisine: Italian-American
Nutrition
- Calories: 320
- Sugar: 3g
- Fat: 21g
- Carbohydrates: 24g
- Protein: 12g