Description

These golden, crunchy artichoke hearts are bursting with Italian flavor—coated in Parmesan, herbs, and breadcrumbs, then fried to crispy perfection. A perfect appetizer or elegant side dish.

Ingredients

1 can or jar of artichoke hearts, drained and patted dry
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup Italian-style breadcrumbs
1/2 cup freshly grated Parmesan cheese
2 tbsp fresh parsley, chopped (plus more for garnish)
1 tsp garlic powder
Salt and black pepper, to taste
Vegetable or light olive oil, for frying
Lemon wedges, for serving

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Instructions

Drain artichoke hearts and pat thoroughly dry. If large, halve them.
Set up a breading station: one bowl with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan, parsley, garlic powder, salt, and pepper.
Dredge each artichoke heart in flour, dip in egg, then coat thoroughly in breadcrumb mixture.
Heat 1 inch of oil in a skillet over medium-high heat. Once hot, fry artichokes in batches for 2–3 minutes per side, until golden brown.
Transfer to a paper towel-lined plate to drain. Serve hot, garnished with parsley and lemon wedges.

Notes

Best served immediately for optimal crispiness.
Try with marinara, aioli, or pesto for dipping.
For make-ahead: bread and refrigerate up to 1 day in advance.