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Italian Fried Artichoke Hearts are crispy on the outside, tender and juicy on the inside and have loads of flavor! Savory artichoke hearts are halved then dipped in egg, pecorino and basil, then a homemade, cheesy, seasoned breadcrumb mixture, then pan fried gently until golden. A delicious, snack, appetizer or side dish!
I never tire of artichokes! Maybe it’s my Sicilian blood and, specifically, my nonna’s roots in Cerda, Sicily that holds the famous Artichoke Festival every year. But, nothing quite satisfies like they do, especially when they’re crispy and cheesy like these pan fried artichoke hearts!
This recipe was actually inspired by carciofi alla giudia (carciofi fritti) or whole fried artichokes famous in Rome’s Jewish Ghetto (antico quartiere ebraico). It starts with canned artichoke hearts, a pantry staple for many, that are then seasoned, breaded and fried similar to a chicken cutlet and eggplant cutlet.
They are so deliciously addictive and crispy! Perfect as is right out of the frying pan. But I love pairing them with some lemon wedges and a dipping sauce like a homemade saffron aioli (as in the photo above) or some tomato basil sauce like a good crispy calamari recipe!
And I love serving these crispy artichokes as part of a hot antipasto for special dinners and holidays alongside spicy garlic shrimp, roasted vegetable caponata, marinated mushrooms and fried peppers. When paired with a loaf of rustic bread, who needs a second course?!
Artichokes are one of the few canned vegetables that I actually love. They have the same richness and meatiness of fresh artichokes and are already cooked, economical and available year-round. I also love to use canned artichoke hearts in artichoke hearts oreganata and artichoke sausage pasta. And hearty, canned artichoke bottoms are the star in my sausage stuffed artichoke bottoms recipe, another great hot antipasto option.
Abundant in flavor but not complexity, this savory, vegetarian dish is great for any special occasion or weeknights. It only takes about 30 minutes start to finish and is sure to impress! Mangia bene!
Artichoke is also the star ingredient in another delicious appetizer–Baked Artichoke Parmesan Dip!
Main Ingredient Notes
Here are the ingredients we will be using to make pan fried artichoke hearts, Italian-style:
- Artichoke Hearts: Use plain and not marinated artichoke hearts in oil in this recipe. I used whole canned artichoke hearts in brine and sliced them in half, but frozen can also be used. Either should be rinsed before using, then patted completely dry. Frozen artichokes must be completely thawed before using. If you purchase artichoke halves, you won’t need to slice them in half.
- Cornstarch: I included a bit of cornstarch in the breading as it increases the overall crispiness when frying or baking. It also helps other ingredients, like breadcrumbs, adhere more effectively. Rice flour can be used in place of cornstarch, or you can leave it out entirely if you don’t have any on hand.
- Eggs and Milk: The role of eggs in this recipe is to act as a binder during the breading process and give the breadcrumbs something to hold onto. The milk adds moisture and a bit of richness. Pecorino cheese and fresh basil are also added to this mixture, adding beautiful layers of flavor.
- Fresh Basil: Adds both color and a bright flavor to the coating. You can use dried basil if necessary or omit it if you don’t have any.
- Breadcrumbs, Pecorino Cheese and Spices: Try not to be tempted to purchase already seasoned breadcrumbs that have been sitting on a grocery shelf for who knows how long. If I don’t have day old bread on hand to make my own homemade breadcrumbs, I always purchase fine breadcrumbs from a local bakery and then turn them into seasoned breadcrumbs myself. It’s so easy and can be made with ingredients that you probably already have on hand. Once you make your own, you will likely never go back to store-bought! My main advice–use good quality spices and dried herbs. If they have been in your cupboard for several years and look sketchy–replace them! Don’t leave out the pecorino cheese–it makes the breading more crunchy and tasty. (Use parmesan as a substitute.)
- Having said all this, you can, of course, use store-bought seasoned Italian bread crumbs rather than make them from scratch, but the taste will not be the same.
- Oil: Use either a heat-friendly extra virgin olive oil or a neutral oil with a high smoke point, such as avocado oil or vegetable oil, for the pan-frying.
How to Make Italian Fried Artichoke Hearts
- Prep and gather all ingredients. Rinse the artichoke hearts lightly under water, then drain them and pat them dry with paper towels. Cut each heart in half lengthwise.
- Next, whisk the eggs, basil, cheese and milk together in a large bowl until well-combined. Set this aside.
- Make the seasoned breadcrumbs by mixing all the breadcrumb ingredients together in a large bowl until well-combined.
- PRO-TIP: These can be made several hours or days in advance and held in the refrigerator in an airtight bag or container.
- Place the halved artichoke hearts in the egg mixture and gently mix them so that all pieces are coated well.
- Then, bread the artichokes. Using either your hand or a fork/tongs, transfer each piece of artichoke from the egg mixture, one-by-one, to the breadcrumbs and thoroughly coat both sides, gently patting it down to ensure that the breadcrumbs adhere, then place the breaded artichokes on a sheet pan.
- PRO-TIP: If you’re using your hands for this, use one hand for the wet egg mixture and the other for the dry breadcrumb mixture to keep things neater and more streamlined.
- Meanwhile, add enough oil to a large cast iron or stainless-steel skillet to cover the bottom of the pan by about ½”. Heat oil over medium heat until bubbles form around a wooden spoon inserted in the oil.
- PRO-TIP: If the breaded artichokes are placed in the pan before the oil is hot enough, thy will absorb too much oil, become soggy and the breading may fall off.
- Transfer each artichoke piece to the hot oil, one at a time, making sure to not crowd the pan or pile the artichokes. Fry until the breading is golden brown on one side, then turn it over and do the same on the other side.
- PRO-TIP: You will need to work in batches and may need to add additional oil during the frying process.
- Once browned and finished, transfer the pan fried artichoke hearts to a rack placed over a sheet pan with either tongs or a slotted spoon and sprinkle lightly with salt, if desired. Serve immediately with your favorite dipping sauce and/or lemon wedges. Buon Appetito!
More Delicious Vegetable Recipes
- Roasted Eggplant with Crispy Garlic and Herbs
- Sautéed Brocccoli Rabe with Garlic and Olive Oil
- Roasted Zucchini with Mint and Vinegar
- Stuffed Zucchini
- Easy Pesto Roasted Potatoes
- Creamed Spinach with Croutons
- Grilled Marinated Eggplant
- Sautéed Escarole
- Smashed Sicilian Cauliflower with Seasoned Breadcrumbs
Frequently Asked Questions
It’s a great idea to prep (rinse/dry/cut in half) the artichoke hearts in advance, but I do not recommend soaking them for a long length of time in the egg mixture as they may get too wet.
Also, you can bread the artichokes up to one hour before frying and hold them at room temperature. But I do not recommend breading them and storing them in the refrigerator before cooking as they will become moist and may be more difficult to crisp up during frying.
You can make the flavored breadcrumbs a few hours in advance and hold them at room temperature until using.
Yes, you definitely can. They will need to be 100% thawed out and also patted as dry as possible.
Yes, you can use either. Panko is made from a crustless white bread that is processed into flakes and then dried. They have a dryer and flakier consistency than regular breadcrumbs and result in lighter and crunchier fried food. Regular breadcrumbs are processed into a finer crumb than panko and are not as dry and flaky as panko. They have more of a bread-like consistency when fried. If you would like to substitute panko for regular (fine) breadcumbs, a 1:1 substitution usually does the trick.
Sure, but since artichoke bottoms are bigger and denser, I suggest cutting them into quarters before breading and frying them.
Serving Suggestions
These crispy Italian fried artichoke hearts are so great on their own or with a splash of fresh lemon juice and grated parmesan cheese, or as a fun hot appetizer to snack on, with or without a dipping sauce. My favorite sauce for these artichokes is homemade saffron garlic mayonnaise (aioli), but they also work with a simple ranch dressing or heated marinara sauce.
But, there are a lot more fun and less obvious ways to enjoy this recipe. Here are some of my favorites:
- Added to a platter of insalata caprese and served with some rustic bread to make it a full meal. People love when you serve them this!
- Arranged in a baking dish or a skillet with tomato basil sauce and mozzarella, provolone and pecorino cheeses for an innovative Italian American artichoke parm. Serve this in a hero roll or with a simple pasta like spaghetti aglio e olio or linguine with pesto.
- As an addition to a basic salad to make it more entrée-like, such as a Greek, Caesar or mixed green or even a panzanella salad!
- And, my favorite way–turn them into a sandwich (either hot or at room temp)! So many options: with mixed roasted vegetables, with broccoli rabe, roasted peppers and provolone cheese and with fresh mozzarella and pesto.
Baking Breaded Artichoke Hearts
You can bake these artichoke hearts instead of frying them. To do this, rub or spray a parchment-lined sheet pan thoroughly with olive oil, then arrange the breaded artichoke hearts in a single layer on the parchment. Spray the tops of the artichokes thoroughly with olive oil as well, then place in a 425°F oven for 8 to 10 minutes, or until lightly browned. Turn over all the artichoke pieces, then continuing baking until the artichokes are crispy, another 8 to 10 minutes or until they are browned.
Air-Frying Breaded Artichoke Hearts
You can make this artichoke hearts recipe in an air-fryer. After breading, place in a single layer in an air fryer and cook at 375°F for 5 to 6 minutes. Then, turn the artichokes over and cook another 5 to 6 minutes on the other side until crispy.
ITALIAN FRIED ARTICHOKE HEARTS TOP TIPS
- Artichokes: Rinse the artichokes to remove some of the salt from the brine and don’t forget to pat them dry well with paper towels. I prefer canned artichoke hearts, but frozen can also be used and must be completely thawed before using.
- Yield and Serving Size: Three (14-ounce) cans of artichoke hearts in brine yielded 30 artichoke heart halves of varying sizes. figured about three per person for a serving, but this can be more or less based on what else is being served, how large the halves are, and if they are an appetizer or part of a main course, etc. Plan accordingly.
- Pay attention to oil temperature. The oil in the pan should be hot enough before you add artichokes, but not excessively hot, which could cause the breadcrumbs to burn instead of brown.
- Use a wide, shallow vessel such as a pasta bowl or a baking sheet to do the breading. Make it easy on yourself.
- Prep: Bread all the artichoke hearts at once in advance to make it less stressful when frying.
- Use a large skillet! Don’t use a small pan as it will make you miserable. Give yourself enough space to fry. Nonstick will make you happier as well.
- Work in batches and don’t overcrowd the pan.
- Use a rack to drain the artichokes to keep them crispier.
- Make extra! You will be happy you did. Leftovers can be held in refrigerator for up to 5 days.
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat them in a dry sauté pan over medium low heat until heated through or bake at 375° for 5 to 7 minutes or until crispy and heated.
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If you’ve tried this Crispy Italian Fried Artichoke Hearts recipe, please let me know how it went in the comments below. I love hearing from you!
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Crispy Italian Fried Artichoke Hearts
Equipment
- Cheese grater (optional)
Ingredients
- 4 large eggs, beaten
- ⅓ cup chopped basil
- ¼ cup grated Pecorino Romano cheese
- 3 Tbsp whole milk
- 3 (14-ounce) cans artichoke hearts (See Notes.)
- Seasoned Breadcrumbs (See recipe below.)
- Olive or other oil as needed for frying (See Notes.)
- Salt for finishing (salt flakes or coarse salt is preferred; optional)
- Lemon wedges, for serving (optional)
- Saffron Aioli, for serving (optional; see recipe in Notes.)
For the Seasoned Breadcrumbs:
- 1½ cups plain breadcrumbs (fine texture)
- ¾ cup grated Pecorino Romano cheese
- 4 Tbsp cornstarch or rice flour
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 tsp paprika
- 1 tsp ground black pepper
- ½ tsp cayenne pepper (optional)
Instructions
- Prep and gather all ingredients according to specifications above. Rinse the artichoke hearts lightly under water, then drain them and pat them dry with paper towels. Cut each heart in half lengthwise.(Please see the section above in the blog post for Step-By-Step instructions with photos.)3 (14-ounce) cans artichoke hearts
- Make the seasoned breadcrumbs by mixing all the breadcrumb ingredients together in a large bowl until well-combined. These can be made several hours or days in advance and held in the refrigerator in an airtight bag or container.1½ cups plain breadcrumbs, ¾ cup grated Pecorino Romano cheese, 4 Tbsp cornstarch or rice flour, 1 Tbsp garlic powder, 1 Tbsp onion powder, 1 tsp paprika, 1 tsp ground black pepper, ½ tsp cayenne pepper
- Next, whisk the eggs, basil, cheese and milk together in a large bowl until well-combined.4 large eggs,, ⅓ cup chopped basil, ¼ cup grated Pecorino Romano cheese, 3 Tbsp whole milk
- Place the halved artichoke hearts in the egg mixture and gently mix them so that all pieces are coated well.
- Then, set up a breading station by arranging the following: bowl of artichokes in egg mixture, then shallow bowl (or sheet pan) of seasoned breadcrumbs, then a sheet pan. Using either your hand or a fork/tongs, transfer each piece of artichoke from the egg mixture, one-by-one, to the breadcrumbs and thoroughly coat both sides, gently patting it down to ensure that the breadcrumbs adhere, then place the breaded artichokes on a sheet pan. Continue doing this for all the artichoke pieces.(NOTE: If you are using your hands for this, use one hand for the wet egg mixture and the other for the dry breadcrumb mixture to keep things neater and more streamlined.)
- Meanwhile, add enough oil to a large cast iron or stainless-steel skillet to cover the bottom of the pan by about ½”. Heat the oil over medium heat until bubbles form around a wooden spoon inserted in the oil (about 370-375℉). If the breaded artichokes are placed in the pan before the oil is hot enough, they will absorb too much oil, become soggy and the breading may fall off.
- Gently shake off any excess breadcrumbs from each breaded artichoke heart. Then transfer each piece to the hot oil, one at a time, making sure to not crowd the pan or pile the artichokes. Fry a few pieces at a time–only as many as will fit in one layer. Fry until the breading is golden brown on one side, then turn it over and do the same on the other side. This will only take a few minutes per side. You will need to work in batches and may need to add additional oil during the frying process.
- Once browned and finished, transfer the fried artichoke hearts to a rack placed over a sheet pan with either tongs or a slotted spoon. This will help the pieces to maintain their crispiness rather than placing them on a paper towel.
- Immediately sprinkle the just-fried artichoke hearts very lightly with some salt, if desired. Then, they are ready to eat! In fact, I would be surprised if you didn’t try the first one that was ready–they are so good!
- Serve immediately with your favorite dipping sauce and/or lemon wedges for an extra pop of flavor, if desired. See Serving Suggestions above for more serving ideas Buon Appetito!
Notes
- Three (14-ounce) cans of artichoke hearts in brine yielded 30 artichoke heart halves of varying sizes. I figured about three per person for a serving, but this can be more or less based on what else is being served, how large the halves are, and if they are an appetizer or part of a main course, etc. Plan accordingly.
- Do not use marinated artichokes in oil for this recipe. Use artichoke hearts in brine.
- If starting with frozen artichokes, be sure to fully thaw them in the refrigerator before using. Then, proceed with draining and patting them dry.
- If you’ve purchased artichoke halves, you will not need to slice them in half.
- You can make the seasoned breadcrumbs a few hours in advance and hold them at room temperature until using.
- In my experience, salt added to either an egg mixture or breadcrumb mixture for frying usually ends up sinking to the bottom of the mixture and never makes it on to whatever is being breaded. So, I don’t add it at the beginning of the cooking process. Rather, I salt the artichokes lightly once they come out of the frying pan. Much better!
- Plus, keep in mind that pecorino cheese is salty and the artichoke hearts were likely already in a salted brine when purchased.
- You may have extra seasoned breadcrumbs left over. They can be held for several weeks in the refrigerator in an airtight bag or container if they have not touched the artichokes.
- If you’d like to increase the picante, sprinkle a pinch of cayenne pepper into the egg mixture.
- Use either a heat-friendly extra virgin olive oil or a neutral oil with a high smoke point, such as avocado oil, for the pan-frying.
- If you’ve made a double batch and/or have been frying for awhile, the oil may become cloudy and sludgy from all of the residual breadcrumbs and seasonings that have fallen off the artichokes and have burnt. Use your judgment, but, at some point, you may need to clean the pan and start with a fresh amount of oil. Alternatively, you can let the oil cool completely, and then drain it through a sieve lined with cheesecloth or a coffee filter into a clean container. By doing this, you can reuse the oil.
- Leftovers can be stored in an airtight container for up to 5 days or frozen in an airtight freezer container for up to 3 months. The artichokes will lose their crispiness once refrigerated or frozen, but will still be delicious.
- To reheat the breaded artichoke hearts and crisp them up, place them in an oven proof baking dish or on a sheet pan and bake at 375° for 5 to 7 minutes or until crispy and heated.
These were a huge hit with my crew. Can’t wait to make them again!