Fried Artichoke Hearts
Fried artichoke hearts are crispy on the outside, tender on the inside, and surprisingly easy to make! Fry up a batch and serve with your favorite dipping sauce for your next party.
Want more fried appetizers for your next party? Be sure to try my Coconut Shrimp, Popcorn Shrimp, and crispy Chicken Flautas.
Table of Contents
Why We Love this Fried Artichoke Hearts Recipe
- 5 Ingredients – You only need 5 simple ingredients to make this recipe.
- Ready in 30 Minutes – They are so quick and easy to make!
- Perfect for Dipping Sauces – Artichoke hearts are even better when dipped in a dipping sauce.
Ingredients for Fried Artichoke Hearts
- Canned artichoke hearts – make sure to purchase the ones packed in water, and not marinated.
- Eggs – for coating the artichoke hearts and helping the breadcrumbs to stick.
- All-purpose flour
- Unseasoned bread crumbs – I like to use unseasoned for this recipe to keep the flavor focused on the artichokes.
- Oil for frying – Choose a neutral oil with a high smoke point such as vegetable oil or peanut oil.
How To Make Fried Artichoke Hearts
Be sure to check the recipe card below for full ingredients & instructions.
It takes only minutes to prepare fried artichoke hearts and even the frying piece is simple.
- Prep Artichoke Hearts – Start by rinsing the canned artichoke hearts and patting dry with paper towels.
- Prep Breading Stations – Set up the breading stations by beating the eggs in a shallow bowl. Then in a separate shallow bowl mix together the flour and bread crumbs.
- Dredge Artichoke Hearts – Dredge the artichoke hearts by first dipping in the eggs, then the flour mixture – coat them twice so they are fully coated in the batter.
- Fry Artichoke Hearts – In a large pot, a dutch oven also works, heat 3 inches of oil until it reaches 350°F. Once the oil is hot, place the artichoke hearts in the oil and fry them until they begin to brown. You may need to fry in batches.
- Serve – Garnish the fried artichoke hearts with parmesan cheese, serve, and enjoy!
You can use jarred artichoke hearts, but I recommend using ones that are packed in water, not oil. The oil can make it harder for the breading to stick.
A 15-ounce can of artichoke hearts has 5-6 hearts in it. Using 3 cans, this recipe will make approximately 15-18 pieces. As an appetizer, you should plan for at least two pieces per person.
I love serving them with some dipping sauces. A simple marinara sauce is a great choice, a creamy aioli, Whipped Feta Dip, or creamy herb Veggie Dip.
As part of an appetizer spread, serve up next to Hot Artichoke Dip, and a fancy Charcuterie Board.
- Air Fryer – Instead of frying in oil, you can also cook them in a 360 degrees air fryer for about 8 minutes. I like to spray them with oil before air frying, flipping halfway through spraying, and cooking again.
- Seasoned Bread Crumbs – For extra flavor, you can also swap in seasoned breadcrumbs or add spices to the breading like basil and oregano, or garlic powder, onion powder, and paprika.
Storage and Reheating
Storage – Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Reheating – For best results, I recommend reheating them in the air fryer or oven at 350°F for about 10 minutes to crisp them up again.
- Season after frying – The best time to salt fried foods is when they’re still hot and fresh out of the fryer.
- Measure temperature of oil – The key to successful frying is having the right temperature of oil and the easiest way to do that is to use a thermometer to check.
- Fry In batches, if needed – It’s better to fry the hearts in a couple of batches than to overcrowd the oil.
- Dry them really well – They need to be really dry or the breading won’t stick and they won’t get crispy.
More Hot Appetizer Recipes
Fried Artichoke Hearts
- 45 ounces canned of artichoke hearts drained well
- 3 large eggs
- 1 ½ cups all-purpose flour
- ½ cup unseasoned bread crumbs
- Oil for frying
- Salt and pepper to taste
- Rinse the artichoke hearts and pat them dry with paper towels.
- Beat the eggs in a shallow bowl. In a separate bowl, combine the flour and bread crumbs, ½ teaspoon of salt and a ¼ teaspoon of black pepper.
- Dredge the artichoke hearts in the eggs and flour coating twice to ensure they are fully coated in batter.
- Heat 3 inches of oil in a deep, medium-sizdd pot until it reaches 350 degrees Fahrenheit.
- Once the oil is heated, place a few of the breaded artichoke hearts in the oil and fry them until they begin to brown; about 3-4 minutes per batch. Transfer to a paper towel lined plate and sprinkle with salt. Repeat with the next batch until you've fried all of the artichokes.
- Garnish the fried artichoke hearts with parmesan cheese, serve, and enjoy!