- 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, 1/2 teaspoon of salt and a 1/4 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!
This recipe will make approximately 15-18 pieces. A 15-ounce can typically has 5-6 heart in it. As an appetizer, you should plan on two pieces per person.
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 to crisp them up again.
Calories: 263kcalCarbohydrates: 26gProtein: 6gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 55mgSodium: 589mgPotassium: 54mgFiber: 3gSugar: 2gVitamin A: 79IUCalcium: 22mgIron: 2mg
Keyword fried artichoke hearts, fried artichokes