Description
Golden, crispy artichoke hearts coated in a savory Parmesan and herb breading, perfect as an appetizer or side dish.
Ingredients
- 2 (14 oz) cans quartered artichoke hearts, drained and patted dry
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
Instructions
- In a shallow dish, combine flour, garlic powder, oregano, salt, and pepper. In another dish, beat the eggs. In a third dish, mix panko breadcrumbs and Parmesan cheese.
- Dredge each artichoke heart in the flour mixture, then dip in egg, and finally coat with the panko-Parmesan mixture, pressing gently to adhere.
- Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until shimmering (350°F).
- Fry the coated artichoke hearts in batches, turning occasionally, until golden brown and crispy, about 2-3 minutes per side.
- Remove with a slotted spoon and drain on paper towels. Serve warm.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Appetizer
- Cuisine: American