Artichoke hearts transform when they’re lightly breaded and fried. They go from soft and briny to golden and crispy with just the right amount of crunch. Whether you’re serving Fried Artichoke Hearts as an appetizer, adding them to a salad, or enjoying them as a snack on their own, these fried artichoke hearts are the kind of simple joy that makes you want to reach for just one more. I’ve kept this recipe straightforward while packing it with flavor, using ingredients you likely already have at home.
Table of contents
What Are Fried Artichoke Hearts?
Fried artichoke hearts are exactly what they sound like—tender, flavorful hearts of artichokes that are coated in a seasoned crust and crisped to perfection in a skillet or air fryer.
Most recipes use either fresh or canned artichoke hearts, and I love using canned ones for ease and availability year-round.
Once breaded and cooked, they develop a golden, crunchy exterior with a savory, delicate center that’s completely satisfying.
Key Ingredients That Deliver Crispy Perfection
For this recipe, I stick with canned artichoke hearts because they’re convenient and reliably tender.
The coating process involves a simple flour and oat milk dredge followed by a final dip in breadcrumbs seasoned with garlic powder, oregano, paprika, and just a touch of cayenne for a subtle kick.
This quadruple-layer coating builds a texture that fries up beautifully while sealing in the artichoke’s soft interior. Only this way you get the best Fried Artichoke Hearts.
How to Make Fried Artichoke Hearts at Home
Making these at home is easier than you’d think. After draining and patting the artichokes dry, I give them a quick dip in oat milk, then flour, back to oat milk, and finally roll them in seasoned breadcrumbs. This stepwise layering creates a coating that’s both crispy and flavorful.
I usually fry mine in oil over medium-high heat until each piece is golden and crunchy on the outside. You’ll want to rotate them for even browning, and they’re ready in just a few minutes.
Once they’re done, transfer to a plate lined with paper towels to soak up any excess oil. These are best served hot, with a dipping sauce like aioli, marinara, or even just a spritz of lemon.
Storing and Reheating: What to Do With Leftovers
If you have leftover fried artichoke hearts (which is rare in my house), they keep surprisingly well.
I store them in an airtight container in the fridge, and when I’m ready to reheat, I pop them in the oven or air fryer to bring back that crispy edge.
The microwave will soften the coating, so I’d avoid that if texture is your goal.
Ways to Customize and Enjoy Fried Artichoke Hearts
These fried artichoke hearts are super versatile.
I love them as a party appetizer with a dipping sauce trio, but they’re also perfect tossed onto grain bowls, folded into wraps, or served over fresh greens for a crispy salad topping. You can experiment with different spices—think smoked paprika or Italian seasoning—or add grated parmesan to the breadcrumbs for a richer coating.
For a zesty twist, a squeeze of lemon or a sprinkle of chopped parsley just before serving makes a big difference.
Frequently Asked Questions
Yes, just make sure they’re fully thawed and well-drained before coating them. Any extra moisture can prevent the coating from sticking properly.
Make sure the artichokes are dry before you start coating, and don’t skip any steps. That quadruple dip—oat milk, flour, oat milk, breadcrumbs—creates a seal that locks in moisture and keeps everything crisp.
Absolutely. I’ve had great results using the air fryer at 400°F until golden, usually around 10–12 minutes. Just lightly spray them with oil before cooking. Baked versions work too, though they may not get quite as crispy as Fried Artichoke Hearts.
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Fried Artichoke Hearts
Artichoke hearts become deliciously golden and crispy when lightly breaded and fried. Perfect as an appetizer, salad topping, or snack, they offer a simple joy with a flavorful twist. This easy recipe uses common household ingredients.
Ingredients
- 14 ounces Artichoke hearts, drained
- 1/2 cup Breadcrumbs
- 1/2 cup Flour
- 2 teaspoons Garlic powder
- 1/4 teaspoon Oregano
- 1 teaspoon Paprika seasoning
- 1/2 teaspoon Cayenne pepper
- 1 cup Oat milk
- Salt to taste
- oli for frying
Instructions
- Drain and pat the artichokes dry.
- Dip each artichoke in oat milk.
- Coat in flour, then dip back into oat milk.
- Roll in seasoned breadcrumbs to create a crispy, flavorful coating.
- Heat oil over medium-high heat in a frying pan.
- Fry the artichokes until golden and crunchy, rotating for even browning.
- Remove from the pan and transfer to a plate lined with paper towels to absorb excess oil.
- Serve hot with a dipping sauce such as aioli, marinara, or a spritz of lemon.
Nutrition Information:
Yield: 6 Serving Size: 1 pieceAmount Per Serving: Calories: 136Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 269mgCarbohydrates: 28gFiber: 5gSugar: 5gProtein: 5g