Italian Fried Artichoke Hearts, easy but tasty recipe to prepare artichokes in a delicious way. Simple and crisp, they are really delightful: one leads to another. You can serve them as an appetizer at a buffet served alongside a variety of sauces or dips or simply as a side dish at a Sunday lunch or dinner with friends.
This delicious appetizer is really easy to make: first clean and trim the artichokes, then slice them thinly and coat them in the flour, then dip in the beaten eggs and after in the breadcrumbs before deep frying until golden brown.
Let’s see together how to make the Italian Fried Artichokes Recipe recipe. Let’s get started.
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Ingredients
Tools
You need:
Steps
First, clean and trim the artichokes. Remove the stems, then the tough outer leaves, lop off the top third, remove the hairy choke with a small knife and cut the artichokes into thin slices (about 0.5 – 0.7 cm thick).
Once cleaned, put in fresh water with the lemon juice to prevent from blackening: do not overdo with the lemon otherwise they will become too acidic.
Prepare of the batter
Meanwhile, prepare what you need for the breading: put the flour in a plate, the beaten eggs with a pinch of salt in another and the breadcrumbs with chopped parsley and grated Parmesan in another.
Strain the artichokes, dab them well with kitchen paper, so that they are dry and coat in the flour, first on one side and then on the other: shake them to remove the excess flour.
Dip them in the beaten eggs, then in the breadcrumbs: once breaded, they are ready to be fried.
Fry
Put a pan on the stove with plenty of extra virgin olive oil (or olive oil) and heat it up. As soon as the oil is hot, fry the artichokes on both sides.
Here they are. Fried Artichoke Hearts are ready. Enjoy!
Storage
You can store the Italian Fried Artichokes for a maximum of 1 day, although I recommend consuming them immediately to keep their fragrance.
How to store freshly purchased artichokes
Like all fresh products, artichokes should be eaten as soon as possible. However, if you can’t prepare them immediately, it is best to store them in the refrigerator with the stems dipped in a container full of water. If the stems have already been cut, you can instead wrap them in moistened kitchen paper and keep them in the refrigerator.
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Varied doses for servings