Name: Parmesan Artichoke Hearts
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 can (14 oz) artichoke hearts, drained and patted dry; 1/2 cup grated Parmesan cheese; 1/4 cup all-purpose flour; 1 teaspoon garlic powder; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 large eggs; 2 tablespoons olive oil (or more, for frying); Fresh parsley, chopped (optional, for garnish)

Crispy and cheesy Parmesan-coated artichoke hearts make a deliciously savory appetizer or side dish that’s easy to prepare and packed with flavor. I love how the crispy coating pairs perfectly with the tender, slightly tangy artichoke hearts inside.

Ingredients

1 can (14 oz) artichoke hearts, drained and patted dry

1/2 cup grated Parmesan cheese

1/4 cup all-purpose flour

1 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

2 large eggs

2 tablespoons olive oil (or more, for frying)

Fresh parsley, chopped (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a shallow bowl, I combine the Parmesan cheese, flour, garlic powder, paprika, salt, and black pepper. I mix it well to ensure all the flavors are evenly distributed.

In another bowl, I whisk the eggs until smooth.

I dip each artichoke heart first into the egg mixture, then dredge it thoroughly in the Parmesan mixture, pressing gently to make sure it’s fully coated.

I heat olive oil in a large skillet over medium heat. Once hot, I add the coated artichoke hearts in a single layer, making sure not to overcrowd the pan.

I fry them for about 3-4 minutes on each side, until they turn golden brown and crispy.

I remove them from the skillet and place them on paper towels to drain any excess oil.

Finally, I garnish with chopped fresh parsley if I want a bit of color and fresh flavor, then serve warm.

Servings and timing

This recipe serves 4 people.
Prep time takes about 10 minutes, and cooking time is around 10 minutes, so I usually have this ready in about 20 minutes total.

Variations

I sometimes switch up the seasoning by adding a pinch of cayenne pepper for heat or some Italian herbs like oregano and basil for an extra layer of flavor. For a gluten-free version, I swap the all-purpose flour for almond flour or gluten-free flour blends. I’ve also tried baking these in the oven for a lighter option—just place them on a baking sheet and bake at 400°F (200°C) for 15-20 minutes until crisp.

Storage/reheating

I store leftover Parmesan artichoke hearts in an airtight container in the fridge for up to 2 days. To reheat, I prefer using a skillet or oven to bring back the crispiness—about 5-7 minutes in a preheated 375°F (190°C) oven or a few minutes on medium heat in a skillet does the trick. I avoid microwaving because it can make them soggy.

FAQs

Can I use fresh artichoke hearts instead of canned?

Yes, you can use fresh artichoke hearts, but you’ll need to cook them first until tender before coating and frying.

Can I bake these instead of frying?

Absolutely! Baking is a healthier alternative. Bake at 400°F (200°C) for 15-20 minutes, flipping halfway through for even crispiness.

How do I make this recipe gluten-free?

Simply replace the all-purpose flour with a gluten-free flour blend or almond flour to keep it gluten-free.

Can I prepare these in advance?

You can coat the artichoke hearts ahead of time and refrigerate them for a few hours, but I recommend frying them just before serving to keep them crispy.

What can I serve with Parmesan artichoke hearts?

They pair well with a garlic aioli, marinara sauce, or even a simple squeeze of lemon for added freshness.

Conclusion

I find Parmesan artichoke hearts to be a fantastic appetizer or side dish that’s both easy and flavorful. The crispy Parmesan crust combined with tender artichoke hearts makes a perfect bite every time. Whether I’m making them for a casual snack or to impress guests, they never fail to deliver delicious results. Give this recipe a try, and I’m sure you’ll love it as much as I do.