Breaded Artichoke Hearts are coated in parmesan and seasoned breadcrumbs and then oven-baked, fried or air-fried. Crispy, tender and so easy!
These Italian breaded Artichoke Hearts are so easy and tasty!
They're great served before an Italian meal or can be served as a party appetizer.
Artichoke hearts are coated in a flavorful mixture of parmesan and seasoned breadcrumbs and then oven-baked, fried, or air-fried making them deliciously crunchy outside and tender inside.
Artichoke hearts are the tender center edible part of the artichoke plant. They are often canned or frozen at the grocery store. Artichoke hearts have a slightly nutty flavor and a firm flaky texture and take on flavors very well!
For this recipe, artichoke hearts are coated in a crunchy blend of seasoned breadcrumbs and parmesan cheese.
You can roast or bake them in the oven, or deep fry them on the stove.
Alternatively, the air fryer is a great way to cook artichoke hearts if you're looking for a healthier option, as it uses very little oil when cooking.
Air frying gives the artichoke hearts a nice crispy exterior while keeping the inside tender. If you don't have an air fryer, you can still make this recipe on the stovetop or in the oven!
Fried artichokes are generally served as an appetizer but can also be served as a side dish.
Serve these air-fried artichoke hearts with your favorite dipping sauce at your next dinner party or celebration! Try them with Easy Bang Bang Sauce, Cane's Sauce Recipe (copycat), Quick Homemade Tomato Ketchup or Marinara Sauce.
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Why You'll Love This Recipe
Artichoke Hearts can be prepared in the air fryer, baked in the oven, or deep fried on the stovetop.
You can serve them at a party or as an appetizer for a fancy Italian dinner.
The ingredients are simple and can be found in any grocery store.
Artichoke hearts are full of fiber and other health benefits.
Use fresh or frozen artichoke hearts.
Ingredients
- Artichoke Hearts - This recipe uses canned artichoke hearts as they are already cooked through and ready to go. If using frozen, thaw them first.
- Eggs - Help bind the dry ingredients making them stick to the artichokes giving them a crunchy texture.
- All Purpose Flour - Helps increase the crispy coating on the artichokes.
- Salt & Pepper - Seasons the artichokes and the breadcrumb mixture.
- Dried Breadcrumbs - Gives the artichokes its crispy and crunchy texture when cooked.
- Grated Parmesan - Adds salty flavor and a rich parmesan taste.
- Dried Oregano - Adds an Italian herb flavor to the dish.
- Garlic Powder - Gives the artichokes a hint of bold garlic flavor.
- Frying Oil - If you're deep frying the artichokes on the stovetop, use a tasteless frying oil such as canola oil or vegetable oil.
Please see the recipe card below for quantities.
Instructions
Wondering how to make this Air Fried Artichokes recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare The Artichokes
Prepare the artichokes: Remove the liquid from the can. Pat the artichokes dry with a paper towel squeezing out any excess liquid. Leave them on a paper towel-lined plate for a few minutes to drain fully.
Create the breading station: Use three bowls to make the breading station. Lightly beat the egg in a bowl. In another bowl, whisk the flour, salt, and pepper. Whisk the breadcrumbs, parmesan, oregano, and garlic powder in a third bowl.
Bread the artichokes: Coat each artichoke in the egg, then the flour, then the breadcrumbs, and set aside.
Deep Fried Artichokes:
Heat oil in a deep-fryer or heavy deep skillet to 350 degrees F (175 degrees C). Fry the artichokes, in batches if necessary, for about 4 minutes or until crispy and golden.
Air Fryer Artichokes:
Add the coated artichokes to the air fryer, spray them with oil and air fry at 375F/190C for 8 minutes, turning once and spraying with oil again, or until golden and crispy.
Fried Artichokes on Stovetop:
Carefully cook in a pan of hot oil for a few minutes until golden, then remove with a large slotted spoon and drain on a plate lined with paper towels.
Oven Baked Artichokes:
Preheat the oven to 400F/200C. Place the breaded artichokes onto a baking sheet lined with parchment paper and bake for 18 minutes or until cooked and golden.
Top tips
The artichokes must be fully drained before breading. Otherwise, the breading will become soggy.
No matter which cooking method you use, be sure not to overcrowd the cooking vessel. This will make the artichokes steam and not become crispy.
The cooking time for each method depends on how large your artichoke hearts are. Adjust the cooking time a few minutes more or less as needed.
Cooked artichoke hearts are best served immediately, so plan your cooking time accordingly.
Variations
Make these artichokes gluten-free by using a certified gluten-free bread crumb mixture.
Instead of parmesan cheese, use grated pecorino romano for a sharper cheese flavor.
For a spicier version, add some cayenne pepper to the breadcrumb mixture.
Add other dried herbs to the dry mixture, including basil, rosemary, or thyme.
Storage
This dish is best served immediately. If you have leftovers, store them in an airtight container in the fridge for up to two days.
To reheat, cook in the air fryer at 375F for a few minutes or until warmed through. Alternatively, you can reheat them in the oven at 400F/200C for a few minutes.
Freezing is not recommended.
FAQs
The best method is one you are comfortable with. This recipe has instructions to cook artichokes 3 different ways, all of which turn out delicious!
Yes, you can use fresh or frozen artichoke hearts. If using frozen, thaw the artichokes completely before breading and cooking.
They have a crispy exterior with a soft and tender inside. The breading is cheesy and flavorful with a hint of garlic.
More Appetizer Recipes
- Baked Cauliflower Wings
- Herb and Garlic Stuffed Mushrooms
- Mac and Cheese Balls
- Vegan Smoked Salmon
- Garlic and Cheese Vol au Vents
📖 Recipe
Breaded Artichoke Hearts
Ingredients
- 30 ounce artichoke hearts (425g) canned
- 2 eggs
- ½ cup all purpose flour (plain flour)
- ⅛ teaspoon sea salt
- ⅛ teaspoon pepper
- ½ cup breadcrumbs dried
- 1 tablespoon grated parmesan
- ½ tablespoon dried oregano
- 1 teaspoon garlic powder
- Oil for frying
Instructions
- Remove the liquid from the can. Pat the artichokes dry with a paper towel squeezing out any excess liquid. Leave them on a paper towel-lined plate for a few minutes to drain fully.
- Use three bowls to make the breading station. Lightly beat the egg in a bowl. In another bowl, whisk the flour, salt, and pepper. Whisk the breadcrumbs, parmesan, oregano, and garlic powder in a third bowl.
- Coat each artichoke in the egg, then the flour, then the breadcrumbs, and set aside.
Deep Fried Artichokes:
- Heat oil in a deep-fryer or heavy deep skillet to 350 degrees F (175 degrees C). Fry the artichokes, in batches if necessary, for about 4 minutes or until crispy and golden.
Air Fryer Artichokes:
- Add the coated artichokes to the air fryer, spray them with oil and air fry at 375F for 8 minutes, turning once and spraying with oil again, or until golden and crispy.
Fried Artichokes on Stovetop:
- Carefully cook in a pan of hot oil for a few minutes until golden, then remove with a large slotted spoon and drain on a plate lined with paper towels.
Oven Baked Artichokes:
- Preheat the oven to 400F/200C. Place the breaded artichokes onto a baking sheet lined with parchment paper and bake for 18 minutes or until cooked and golden.
Notes
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Ieva
Thank you! This recipe reminded me that I don't use artichokes in my cooking nearly enough! These breaded balls were delicious and went down very well at our small friends' gathering last night! In fact, I think, they were the first ones to fly off the table! And I love how much texture you can achieve without deep frying! Lovely recipe!
Tavo
Fantastic artichokes recipe; I love that they were crunchy and super soft on the inside! I found them super easy to make, thank you!
Ritchie Dee
By veggie do you mean vegetarian? Because Parmesan cheese can never be vegetarian because its PDO states that it must contain animal rennet.
https://www.theguardian.com/lifeandstyle/wordofmouth/2012/feb/27/no-parmesan-please-we-re-vegetarian
Kate Hackworthy
Hi, that's true. I usually write 'or vegetarian alternative'. The veggie ones usually have an odd name like Vegetarian Italian Hard Cheese but people will know what I mean by writing parmesan.
Tayler
My husband LOVES artichoke hearts so I couldn't wait to make these for him! Served them for dinner party with friends and they were a hit!
Shadi
Thank you so much! The flavors were perfect and they got nice and crispy - wihtout being oily!
Andrea
This was a great idea! I'd never had fried artichoke hearts before and we absolutely loved them. So good.
Jessie
I'm in LOVE with this recipe! I'm still in the process of learning to use my air fryer, so the notes and step-by-step tips here were super helpful. The breading and crispy texture makes these bites feel really elegant.