Crispy Fried Artichoke Hearts Recipe

5 from 3 votes

Panko and parmesan deep fried artichoke hearts with lemon aioli are easy and quick to make. What a crowd pleaser.

Course Side Dish

Cuisine American

Keyword artichokes, hearts, panko, parmesan

Prep Time 10

Cook Time 5

Servings servings

Calories 155kcal

Pour the flour in a bowl then season it with a bit of garlic powder, sea salt, and black pepper. Mix well. Pour the panko and finely grated Parmesan cheese in another bowl, mix well. Whisk the egg in another bowl until thoroughly combined. Dip each artichoke heart lightly into the flour mixture then in the egg mixture followed by the panko-parmesan mixture until completely coated. Place the coated artichoke heart on a plate and coat the rest.
Note: Make sure the egg mixture is sticking to the flour coated artichoke heart before dipping it in the breadcrumb mixture. The breadcrumbs will not stick to any dry spots.
Also, the breadcrumbs need to be dry in order to stick and they tend to get wet while dipping the egg battered artichokes. Split the prepared breadcrumbs into two batches. When the first batch starts getting too wet, simply switch to the second batch. You will have more than enough breadcrumbs to do the job.
Whisk the mayonnaise, minced garlic, and lemon juice together until well combined. Place them in the refrigerator until serving.
Heat about 2” of vegetable oil in a deep pan over medium heat. Once the oil is 350 degrees, add the artichokes, making sure not to crowd the pan too much.
Cook for 2 minutes, turn them over and cook for another 2 - 3 minutes or until golden brown. Remove the artichoke hearts from the hot oil and drain on paper towels. Sprinkle with sea salt and finely grated parmesan. Serve with aioli.