Description
Crispy and cheesy Parmesan-coated artichoke hearts make a deliciously savory appetizer or side dish that’s easy to prepare and packed with flavor.
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)
Instructions
- In a shallow bowl, combine the Parmesan cheese, flour, garlic powder, paprika, salt, and black pepper. Mix well.
- In another bowl, whisk the eggs until smooth.
- Dip each artichoke heart first into the egg mixture, then dredge thoroughly in the Parmesan mixture, pressing gently to coat fully.
- Heat olive oil in a large skillet over medium heat. Once hot, add the coated artichoke hearts in a single layer without overcrowding the pan.
- Fry for about 3-4 minutes on each side until golden brown and crispy.
- Remove from skillet and place on paper towels to drain excess oil.
- Garnish with chopped fresh parsley if desired, and serve warm.
Notes
For a gluten-free version, replace all-purpose flour with almond flour or gluten-free flour blends.
You can bake instead of fry: bake at 400°F (200°C) for 15-20 minutes, flipping halfway for even crispiness.
Store leftovers in an airtight container in the fridge up to 2 days.
Reheat in oven or skillet to retain crispiness; avoid microwaving.
Optional seasonings: add cayenne pepper for heat or Italian herbs like oregano and basil for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Side Dish
- Method: Frying (can also bake)
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 75mg
